Spring Pea Salad with Mint
Fresh peas need barely any cooking to shine. This salad hits that sweet spot between raw crunch and tender bite.
The mint doesn’t just add flavor – it keeps the peas bright green longer.
Blanch Peas for Perfect Crunch
Drop peas into boiling salted water for exactly 90 seconds. Any longer and they turn mushy. Ice water stops the cooking instantly and locks in that vibrant green color. Frozen peas work too, but cut the blanching time to 45 seconds since they’re already partially cooked.
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Why Lemon Zest Changes Everything
Skip bottled lemon juice here. Fresh zest gives you citrus oils that make the mint pop without adding harsh acidity. Grate it fine so you don’t get bitter chunks. The zest also helps prevent the peas from oxidizing and turning dull.
Timing Prevents Soggy Disasters
Salt draws moisture from vegetables. Add it right before serving, not during prep. The peas will stay crisp and the dressing won’t get watery. If making ahead, keep the salt separate and toss everything together at the last minute.
Keeping Mint Fresh and Flavorful
- Tear mint leaves instead of cutting them with a knife to prevent bruising and bitter flavors.
- Toast pine nuts in a dry skillet for 2-3 minutes until golden for deeper nutty flavor.
Frequently Asked Questions
Which peas work best for this salad?
Fresh English peas give the sweetest flavor, but frozen peas work perfectly and save time. Avoid canned peas – they’re too soft and lack flavor.
How far ahead can I make this?
Prep everything except seasoning up to 4 hours early. Add salt and pepper right before serving to maintain crispness.
What cheese substitutes work here?
Goat cheese, ricotta salata, or fresh mozzarella all work well. Skip cheese entirely for a vegan version – the salad still tastes great.
Must-Have Items
Spring Pea Salad with Mint
Ingredients
Equipment Needed
- Large pot
- Large bowl with ice water
- Fine grater
- Serving bowl
Instructions
- Prepare water baths: Bring a large pot of salted water to a rolling boil. Prepare a bowl of ice water.
- Blanch peas: Add peas to boiling water and cook for 90 seconds if fresh, 45 seconds if frozen. Immediately transfer to ice water using a slotted spoon.
- Dry peas: Drain peas thoroughly and pat dry with paper towels. Transfer to serving bowl.
- Make dressing: Whisk together olive oil, lemon juice, and lemon zest in a small bowl until combined.
- Combine ingredients: Add sliced onion, chopped mint, feta, and pine nuts to the peas. Pour dressing over salad.
- Season and serve: Season with salt and pepper just before serving. Toss gently to combine.
Nutrition Facts
Per Serving (1 serving)
