Can pea salad be made ahead of time?

Yes, spring salad peas are great for preparing in advance. You can blanch and chill the peas, chop your veggies, and mix the dressing separately. Store everything in airtight containers and assemble just before serving. This keeps the greens crisp and the flavors fresh. Once dressed, the salad is best enjoyed within 24 hours.

What are spring peas?

Spring peas refer to a few varieties of peas harvested during spring: English peas (also called garden peas), sugar snap peas, and snow peas. In spring salad peas recipes, these peas add sweetness, crunch, and vibrant color. English peas need to be shelled and lightly blanched, while snow peas and sugar snaps can be eaten raw.

What goes well in a spring mix salad?

A spring mix salad is the perfect base for spring salad peas . Pair with fresh herbs like mint or chives, tangy cheese like feta or goat cheese, and crunchy extras like sliced radishes or toasted almonds. Add citrus vinaigrette or a light yogurt dressing to tie everything together. Seasonal fruits like strawberries also add a lovely touch.

What goes well with pea salad?

Spring salad peas pair beautifully with grilled meats, roasted vegetables, and hearty grains like quinoa or farro. For a light meal, serve it with crusty sourdough or avocado toast. It's also a refreshing side for pasta dishes, and a colorful addition to any spring picnic or brunch table.

Spring Salad Peas: A Simple & Delicious Seasonal Favorite

Name: Spring Salad Peas
Prep time: 10 min
Cook time: 2 min
Total time: 12 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 cup fresh English peas (blanched); 1 cup sugar snap peas (sliced); 1/2 cup thinly sliced radishes; 1/4 cup crumbled feta cheese; 1 tbsp chopped fresh mint; 2 cups spring mix greens; 2 tbsp olive oil; 1 tbsp lemon juice; 1 tsp Dijon mustard; Salt and black pepper to taste

Description

A fresh, easy, and vibrant spring salad featuring sweet green peas, herbs, and a light lemon vinaigrette.

Ingredients

Scale

1 cup fresh English peas (blanched)

1 cup sugar snap peas (sliced)

1/2 cup thinly sliced radishes

1/4 cup crumbled feta cheese

1 tbsp chopped fresh mint

2 cups spring mix greens

2 tbsp olive oil

1 tbsp lemon juice

1 tsp Dijon mustard

Salt and black pepper to taste

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Instructions

1. Blanch the English peas in boiling water for 2 minutes, then chill.

2. Slice sugar snap peas and radishes thinly.

3. Whisk together olive oil, lemon juice, mustard, salt, and pepper in a large bowl.

4. Add all vegetables and greens to the bowl and toss gently.

5. Top with feta and mint before serving.

Notes

Make ahead tip: Prep ingredients and dressing separately. Combine just before serving.

Variations: Add grilled chicken, soft-boiled eggs, or quinoa for a heartier dish.

Prep Time: 10 minutes
Cook Time: 2 minutes
Category: Salads
Method: Tossed
Cuisine: American

Nutrition

Serving Size: 1.5 cups
Calories: 160
Sugar: 5g
Sodium: 290mg
Fat: 10g
Saturated Fat: 3g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 4g
Protein: 5g
Cholesterol: 10mg

Description

Ingredients

Instructions

Notes

Nutrition

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