There is something truly magical about the vibrant combination of fresh peas, crisp radishes, and fragrant mint in the Spring Pea Salad with Radishes and Mint Recipe. This delightful salad bursts with springtime freshness and color, bringing together sweet, tangy, and herbaceous flavors in every bite. Whether you’re craving a light lunch, a refreshing side dish, or something to brighten up your picnic spread, this salad hits all the right notes with its crisp textures and simple, clean ingredients.
Ingredients You’ll Need
The beauty of this Spring Pea Salad with Radishes and Mint Recipe lies in its simplicity. Each ingredient plays a vital role, contributing unique tastes and textures that harmonize beautifully in the finished dish.
- 2 cups fresh or frozen peas: The star of the salad, offering a sweet and tender bite; fresh peas are ideal but frozen works perfectly after blanching.
- 5 radishes, thinly sliced: Adds a refreshing crunch and peppery zing to contrast the peas’ sweetness.
- ¼ cup crumbled feta cheese (optional): Provides a creamy, salty accent that elevates the flavors without overpowering.
- ¼ cup fresh mint leaves, roughly chopped: Infuses the salad with a cool, fragrant herbal note that brightens every mouthful.
- 1 tbsp olive oil: Brings richness and helps carry the dressing’s flavors evenly through the salad.
- 1 tbsp fresh lemon juice: Introduces vibrant acidity to balance the sweetness of the peas and spice of the radishes.
- ½ tsp lemon zest: Adds a burst of citrus aroma that makes the salad truly zingy and fresh.
- ½ tsp salt: Enhances and brings out the natural flavors of every ingredient.
- ¼ tsp black pepper: Provides a gentle warmth that rounds out the taste profile perfectly.
How to Make Spring Pea Salad with Radishes and Mint Recipe
Step 1: Blanch the Peas
Start by bringing a pot of salted water to a boil. Add your fresh or frozen peas and cook them just for 1 to 2 minutes until they turn a vibrant bright green. This quick blanch preserves their sweetness and tender texture. Immediately drain and rinse them under cold water to stop the cooking process and lock in that beautiful color and snap.
Step 2: Assemble the Salad
In a large mixing bowl, combine the cooled blanched peas with the thinly sliced radishes and roughly chopped fresh mint leaves. If you want to add a creamy, tangy richness, sprinkle in the crumbled feta cheese now. This step is all about layering those fresh, crisp, and herbaceous flavors before adding the dressing.
Step 3: Make the Dressing
In a small bowl, whisk together olive oil, fresh lemon juice, lemon zest, salt, and black pepper. This simple dressing bursts with citrus brightness and savory tones that perfectly complement the fresh vegetables without overpowering them. It ties everything together with a light, refreshing finish.
Step 4: Toss and Serve
Drizzle the dressing evenly over the salad and toss gently until every pea and radish slice is coated. This keeps the salad lively and full of flavor. Serve immediately to experience the freshest textures and vibrant tastes, or refrigerate briefly until you’re ready to serve. This versatility makes it perfect for quick meals or prepared gatherings.
How to Serve Spring Pea Salad with Radishes and Mint Recipe
Garnishes
For an extra pop of color and texture, sprinkle some toasted almond slivers or sunflower seeds on top before serving. A few whole mint leaves as a garnish add elegance and an extra herbal punch. If you’re feeling indulgent, a light drizzle of extra virgin olive oil or a few shavings of Parmesan can enhance the flavor profile further.
Side Dishes
This salad pairs wonderfully with grilled meats like chicken or lamb, lending a fresh contrast to smoky, hearty flavors. It is also fantastic alongside crusty bread and soft cheeses for a light, Mediterranean-inspired meal. For vegetarian options, try serving it with roasted vegetables or a quinoa pilaf for a well-rounded, satisfying plate.
Creative Ways to Present
Try layering the salad in clear glass jars for a picnic or lunch on-the-go, keeping the dressing separate until you’re ready to enjoy. For entertaining, serve the salad on individual plates topped with a colorful radial arrangement of radish slices for an eye-catching presentation. You can also stuff the salad into pita pockets or use it as a vibrant topping for crostini for a refreshing appetizer.
Make Ahead and Storage
Storing Leftovers
If you have leftover Spring Pea Salad with Radishes and Mint Recipe, store it in an airtight container in the refrigerator. It stays fresh for up to two days, though peas and radishes are best enjoyed when crisp, so try to consume soon for the best texture.
Freezing
Because the salad contains fresh herbs and crisp vegetables, it’s not recommended to freeze. The texture of peas and radishes changes upon freezing, becoming mushy once thawed. It’s better to prepare fresh or store chilled for short-term use.
Reheating
This salad is best enjoyed cold or at room temperature. If you want to warm it slightly, do so gently in the microwave or on the stove, but avoid heating for long periods to maintain the fresh flavors and texture contrast.
FAQs
Can I use frozen peas for this salad?
Absolutely! Frozen peas work beautifully once blanched and cooled, giving you that sweet flavor and bright color without any fuss.
Is the feta cheese necessary?
Feta adds a delicious creamy saltiness, but the salad tastes just as fresh and vibrant without it, making it flexible for dairy-free or lighter versions.
How long in advance can I prepare this salad?
It’s best to prepare and dress the salad just a few hours ahead to keep the radishes crisp and mint fresh. You can blanch peas and slice radishes a day before to save time.
Can I substitute the mint with another herb?
While mint brings a signature fresh brightness, you can experiment with basil or parsley for a different but still delightful herbal note.
What can I serve this salad with?
This salad is a perfect companion to grilled meats, roasted veggies, light sandwiches, or simply as a fresh starter to brighten any meal.
Final Thoughts
Trying the Spring Pea Salad with Radishes and Mint Recipe is like inviting a burst of spring freshness to your table. It’s simple to make, endlessly versatile, and packed with bright flavors that refresh and satisfy. Next time you want a quick but impressive salad, give this one a go—you might just find it becoming one of your favorite go-to dishes for the season.
Print
Spring Pea Salad with Radishes and Mint Recipe
- Prep Time: 10 minutes
- Cook Time: 2 minutes
- Total Time: 12 minutes
- Yield: Serves 4
- Category: Salad
- Method: Blanching/Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
A refreshing and vibrant Spring Pea Salad with crisp radishes, fresh mint, and a zesty lemon dressing. This light salad features blanched peas and optional feta cheese for a creamy touch, perfect for a healthy side dish or light lunch.
Ingredients
Salad Ingredients
- 2 cups fresh or frozen peas (thawed if frozen)
- 5 radishes, thinly sliced
- ¼ cup crumbled feta cheese (optional)
- ¼ cup fresh mint leaves, roughly chopped
Dressing Ingredients
- 1 tbsp olive oil
- 1 tbsp fresh lemon juice
- ½ tsp lemon zest
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- Blanch the peas: Bring a pot of water to a boil, then add the peas and cook for 1-2 minutes until they turn bright green. Drain immediately and rinse under cold water to stop the cooking process and preserve their vibrant color.
- Assemble the salad: In a large bowl, combine the blanched peas, thinly sliced radishes, and roughly chopped fresh mint leaves. If you like, add the crumbled feta cheese to introduce a creamy, tangy element.
- Make the dressing: In a small bowl, whisk together the olive oil, fresh lemon juice, lemon zest, salt, and black pepper until well combined and emulsified.
- Toss and serve: Drizzle the dressing over the salad mixture and gently toss everything together to ensure even coating. Serve immediately for the freshest taste, or refrigerate until ready to eat.
Notes
- Blanching peas briefly stops enzymatic activity and keeps their bright green color and crisp-tender texture.
- For a vegan version, omit the feta cheese or substitute with a plant-based cheese alternative.
- This salad can be made ahead and refrigerated but is best served within a day for optimal freshness.
- Adjust salt and pepper to taste after mixing if preferred.
