This vibrant spring pea salad with mint is a delightful combination of fresh peas, crisp vegetables, and fragrant mint. It’s a perfect dish to celebrate the flavors of the season, offering a light and refreshing option for any meal.
The recipe is simple and quick to prepare, making it an ideal choice for picnics, barbecues, or as a side dish for dinner.
Easy Spring Pea Salad Recipe
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Refreshing Spring Pea Salad with Mint
- Total Time: 15
- Yield: 4 Servings 1x
- Diet: Vegan, Vegetarian
Description
This salad features sweet peas tossed with diced cucumbers, radishes, and fresh mint leaves, all dressed in a light vinaigrette. The recipe takes about 15 minutes to prepare and serves 4 people.
Ingredients
Scale
- 2 cups fresh or frozen peas, thawed
- 1 medium cucumber, diced
- 4 radishes, thinly sliced
- 1/4 cup fresh mint leaves, chopped
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Prepare the Ingredients: If using frozen peas, thaw them under running water. Dice the cucumber and slice the radishes.
- Mix the Salad: In a large bowl, combine the peas, cucumber, radishes, and chopped mint.
- Make the Dressing: In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
- Combine: Drizzle the dressing over the salad and toss gently to combine.
- Serve: Serve the salad immediately or chill in the refrigerator for 15 minutes before serving for enhanced flavors.
- Prep Time: 5
- Cook Time: 10
- Category: Appetizer, Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 120
- Fat: 7
- Carbohydrates: 12
- Protein: 4
This recipe is part of my 35 Delicious Easter Side Dishes. Just click that link to see all the amazing options!
Jeff was a leader for Whole Foods Market for over 2 decades and is now a recovering foodie. When he's not spending time in the kitchen, he can usually be found with 3 daughters, practicing martial arts, making music, or blogging on his other sites.
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Click Here to learn more about me. Click Here to learn more about my site. Editorial Policies.
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