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
Scale
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.
