Pea Salad Recipe
Ingredients
- 1 pound frozen petite peas
or fresh shelled peas
- Kosher salt
and fresh black pepper
- 1/2 cup packed fresh dill sprigs
plus more for garnish
- 1/3 cup packed fresh mint leaves
- 1/4 cup non-fat Greek yogurt
- 1 lemon
- 2 teaspoons extra-virgin olive oil
- 1/2 shallot
minced
- 1/2 cup crumbled feta
for topping
- 1 small radish
thinly sliced for garnish
Directions
- 1
Bring a medium pot of water to a boil and lightly salt it. Fill a large bowl with ice water.
- 2
When the water boils, add the peas and blanch, stirring once or twice, until they are bright green, about 1 minute for frozen and 2 to 3 minutes for fresh.
- 3
Immediately drain the peas and transfer them to the ice water. Let sit until cool, just a minute or two, then drain again.
- 4
Measure 1/2 cup of the cooked peas and transfer to a blender or mini food processor. Add the dill, mint, yogurt, and a pinch of salt and a few cracks of fresh black pepper.
- 5
Zest the entire lemon into the blender, then cut the lemon in half and squeeze in some of the juice from one half. Blend until smooth. Taste and add more lemon juice, salt, and/or pepper.
- 6
Transfer the remaining drained peas to a serving bowl along with the shallot and drizzle with dressing to taste. Toss to coat the peas.
- 7
Garnish with the feta, radishes, and more fresh herbs, and serve right away.
Pea Salad Recipe
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About this Recipe
Searching for a vibrant, fresh salad that captures the very essence of spring on your plate? This Pea Salad recipe is an effortlessly elegant dish, bursting with crisp green peas and bright, herbaceous flavors, making it the perfect choice for a light and refreshing meal.
What truly sets this salad apart is its ingenious blended dressing. Instead of a heavy vinaigrette, we utilize a portion of the peas themselves, creating an incredibly vibrant base. Combined with creamy Greek yogurt, aromatic fresh mint, and fragrant dill, this unique technique yields a remarkably cohesive and intensely fresh flavor profile that perfectly coats every blanched pea. The inclusion of minced shallot adds a delicate, sweet onion note without being overpowering.
Prepare for a refreshing experience that awakens your palate with every spoonful. You'll discover a delightful textural interplay between the tender, yet still firm, blanched petite peas and the delicate, peppery crunch of thinly sliced radish. The dressing itself is wonderfully smooth and tangy, beautifully balanced by the natural sweetness of the peas and the lively, cooling notes of mint and dill. A generous sprinkle of salty, crumbled feta cheese adds a rich, savory counterpoint, making this naturally vegetarian dish a truly satisfying side or light main. It’s a clean, bright flavor profile that feels both sophisticated and wonderfully approachable.
This versatile pea salad welcomes a few simple tweaks to suit your pantry or preferences. If you prefer a different salty element, substitute the feta with another crumbly cheese like a mild goat cheese or even cotija. While fresh dill and mint are key for their vibrant essence, you could experiment with a touch of fresh parsley for an earthy undertone. For those looking for extra crunch, a sprinkle of toasted sunflower seeds or finely chopped almonds would be a delicious addition.
This delightful Pea Salad is a perfect addition to any spring or summer gathering, from casual backyard barbecues to elegant brunch spreads. Serve it chilled as a refreshing side dish alongside grilled chicken, flaky salmon, or even a simple frittata, or enjoy it as a light and satisfying lunch on its own.