Fresh Spring Pea Salad

There’s something truly magical about the first bite of fresh spring peas. Their delicate sweetness and vibrant green color are like a burst of sunshine after a long winter. This Fresh Spring Pea Salad recipe has become a staple in our home as soon as the weather starts to warm up. My family absolutely devours it! Even my son, who is usually skeptical of anything green that isn’t broccoli, asks for seconds. It’s the perfect balance of crisp textures, bright flavors, and satisfyingly healthy ingredients. Whether you’re looking for a light lunch, a vibrant side dish for a spring brunch, or a potluck contribution that will disappear in minutes, this pea salad is a guaranteed crowd-pleaser. It’s incredibly easy to throw together, highlighting the natural flavors of spring produce with just a few simple additions. Get ready to experience spring in a bowl!

Ingredients for Fresh Spring Pea Salad

• Fresh Spring Peas: (1 pound, shelled) The star of the show! Look for bright green, plump pods. Fresh peas offer a sweetness and tender texture that frozen peas just can’t match in this salad. If you absolutely must substitute, use the highest quality frozen peas and thaw them thoroughly.
• Asparagus: (1 pound, trimmed and blanched) Adds a lovely grassy flavor and crisp-tender bite that complements the peas perfectly. Choose firm, bright green spears. Blanching briefly enhances their color and texture.
• Radishes: (1 bunch, thinly sliced) For a peppery crunch and vibrant color contrast. Opt for firm, brightly colored radishes. Thinly slicing mellows their sharpness and makes them pleasant to eat raw.
• Fresh Mint: (1/4 cup, chopped) Provides a refreshing, cooling element that balances the sweetness of the peas and adds an aromatic lift to the salad. Use fresh mint for the best flavor – dried mint won’t have the same impact.
• Feta Cheese: (4 ounces, crumbled) Offers a salty, tangy counterpoint to the sweetness of the peas and adds a creamy texture. Look for a block of feta in brine for the best flavor and moisture. You can also use goat cheese for a tangier alternative.
• Toasted Pine Nuts (or Walnuts): (1/2 cup) Adds a satisfying nutty crunch and richness. Toasting enhances their flavor. Pine nuts are classic, but walnuts or slivered almonds also work beautifully.
• Lemon Vinaigrette: (Made with fresh lemon juice, olive oil, Dijon mustard, honey, salt, and pepper) A bright, citrusy dressing is essential to tie all the flavors together. Fresh lemon juice is key for the best taste. Dijon mustard adds a subtle tang and emulsifies the dressing. Honey balances the acidity and mustard, and high-quality olive oil provides richness and flavor.

Instructions for Making Fresh Spring Pea Salad

1. Prepare the Peas: If using fresh peas in pods, shell them. This can be a bit time-consuming but is absolutely worth it for the fresh taste. Once shelled, blanch the peas briefly in boiling salted water for 1-2 minutes until they are bright green and crisp-tender. Immediately plunge them into an ice bath to stop the cooking process and preserve their vibrant color. Drain well and set aside. Blanching helps to bring out the best flavor and texture of fresh peas, making them tender-crisp and not mushy.
2. Blanch the Asparagus: Trim the woody ends from the asparagus spears. Cut the asparagus into 1-2 inch pieces. Blanch the asparagus in boiling salted water for 2-3 minutes until bright green and crisp-tender. Immediately transfer them to the ice bath to stop cooking. Drain well and set aside. Blanching asparagus ensures it’s tender but still has a pleasant bite, and keeps its vibrant green color.
3. Prepare the Radishes and Mint: Wash and thinly slice the radishes. You can use a mandoline for very thin slices or simply slice them with a sharp knife. Wash and finely chop the fresh mint leaves. Thinly sliced radishes provide a milder flavor and better texture in the salad.
4. Toast the Nuts: Heat a dry skillet over medium heat. Add the pine nuts (or walnuts) and toast for 2-3 minutes, stirring frequently, until they are lightly golden and fragrant. Be careful not to burn them – they can toast quickly. Remove from the skillet and set aside to cool. Toasting the nuts enhances their nutty flavor and adds a wonderful aroma and crunch to the salad.
5. Make the Lemon Vinaigrette: In a small bowl or jar, whisk together the fresh lemon juice, olive oil, Dijon mustard, honey, salt, and pepper. Start with about 3 tablespoons of lemon juice and 6 tablespoons of olive oil, adjusting to your taste. Whisk until the dressing is emulsified and slightly thickened. Taste and adjust seasoning as needed. You might need a bit more honey for sweetness or salt for balance. A well-balanced vinaigrette is crucial for bringing all the elements of the salad together. Fresh lemon juice provides brightness, and Dijon mustard helps emulsify the dressing and adds a subtle tang.
6. Assemble the Salad: In a large bowl, combine the blanched peas, blanched asparagus, sliced radishes, chopped fresh mint, and crumbled feta cheese.
7. Dress the Salad: Pour the lemon vinaigrette over the salad ingredients. Start with about half of the dressing and toss gently to coat. Add more dressing as needed, to your liking. You might not need all of the vinaigrette. It’s best to dress the salad lightly at first and add more dressing as needed to avoid overdressing, which can make the salad soggy.
8. Add Toasted Nuts: Just before serving, sprinkle the toasted pine nuts (or walnuts) over the salad. This keeps them crunchy.
9. Serve and Enjoy: Serve the Fresh Spring Pea Salad immediately for the best texture and freshness. It can also be made a little ahead of time, but dress it just before serving to prevent the vegetables from becoming soggy. If making ahead, you can prepare all the components (blanch vegetables, make dressing, toast nuts) and store them separately, then assemble and dress the salad just before serving.

Nutrition Facts for Fresh Spring Pea Salad

(Per Serving, approximately 1 cup – Serves 6)

• Calories: Approximately 250-300 calories per serving. A moderate calorie count, making it a healthy and satisfying salad option.
• Protein: 8-10 grams of protein per serving. Provides a good source of plant-based protein from peas and cheese, contributing to satiety.
• Fiber: 5-7 grams of fiber per serving. High in dietary fiber, promoting digestive health and helping you feel full.
• Vitamin C: Excellent source of Vitamin C. Peas, asparagus, and lemon juice are all good sources of Vitamin C, an antioxidant that supports immune function.
• Vitamin K: Good source of Vitamin K. Leafy greens and asparagus contribute Vitamin K, important for blood clotting and bone health.

Note: Nutritional values are estimates and can vary based on specific ingredients and portion sizes.

Preparation Time for Fresh Spring Pea Salad

• Prep Time: 25-30 minutes. This includes shelling fresh peas (if using), trimming and blanching vegetables, slicing radishes, chopping mint, toasting nuts, and making the vinaigrette. The most time-consuming part is usually shelling the peas, but pre-shelled peas can save time.
• Cook Time: 5-7 minutes. This is for blanching the peas and asparagus. The actual cooking time is minimal, making this a relatively quick salad to prepare.
• Total Time: Approximately 30-37 minutes. From start to finish, you can have this vibrant and flavorful salad ready in under 40 minutes.

How to Serve Fresh Spring Pea Salad

This Fresh Spring Pea Salad is incredibly versatile and can be served in many ways:

• As a Side Dish:
  • Perfect accompaniment to grilled chicken, fish, or lamb.
  • Serve alongside a quiche or frittata for a light brunch.
  • Pairs well with sandwiches or wraps for a satisfying lunch.
  • A vibrant addition to any spring or summer BBQ or picnic.
• As a Light Lunch:
  • Enjoy a generous bowl of pea salad on its own for a healthy and refreshing lunch.
  • Add grilled shrimp or chickpeas for extra protein to make it a more substantial meal.
  • Serve with a slice of crusty bread or whole-wheat crackers.
• As a Potluck Dish:
  • This salad travels well and is always a hit at potlucks and gatherings.
  • Prepare the components separately and assemble and dress the salad just before serving at the event.
• Garnish and Presentation:
  • Garnish with extra fresh mint sprigs for a beautiful presentation.
  • A sprinkle of extra crumbled feta and toasted nuts on top adds visual appeal.
  • Serve in a shallow bowl or platter to showcase the vibrant colors of the salad.

Additional Tips for the Best Fresh Spring Pea Salad

1. Use the Freshest Ingredients: The beauty of this salad lies in the quality of its ingredients. Seek out the freshest spring peas, asparagus, and radishes you can find. In-season produce will have the best flavor and texture. Using peak-season ingredients elevates the taste of this simple salad dramatically.
2. Don’t Overcook the Vegetables: Blanching the peas and asparagus is crucial for tenderness, but be careful not to overcook them. They should be crisp-tender and still have a slight bite. Overcooked vegetables will become mushy and lose their vibrant color. Proper blanching is key to achieving the desired texture and color in your vegetables.
3. Taste and Adjust the Vinaigrette: The lemon vinaigrette is the flavor backbone of this salad. Taste it as you make it and adjust the lemon juice, honey, salt, and pepper to your preference. A well-balanced vinaigrette will enhance all the other flavors. Personalizing the vinaigrette to your taste preferences makes a big difference in the overall enjoyment of the salad.
4. Toast the Nuts Just Before Serving: Toasted nuts add a wonderful crunch and flavor, but they can become soft if added too far in advance. Toast them just before serving and sprinkle them over the salad right before you’re ready to eat. Freshly toasted nuts provide the best texture contrast and flavor.
5. Add Other Spring Vegetables: Feel free to customize this salad with other seasonal spring vegetables. Snap peas, sugar snap peas, baby spinach, or artichoke hearts would all be delicious additions. Experimenting with other spring vegetables allows you to adapt the salad to your seasonal produce availability and personal preferences.
6. Make it Ahead (Partially): You can prepare the components of this salad ahead of time to save time when you’re ready to serve. Blanch the vegetables, make the vinaigrette, and toast the nuts. Store them separately in the refrigerator. Assemble and dress the salad just before serving. Prepping components in advance makes this salad a great option for busy weeknights or when entertaining.
7. Consider Adding Protein: For a more substantial meal, add protein to this salad. Grilled chicken, shrimp, chickpeas, white beans, or hard-boiled eggs would all be excellent additions. Adding protein transforms this side dish into a complete and satisfying lunch or light dinner.
8. Vary the Cheese: While feta is classic in this recipe, you can experiment with other cheeses. Goat cheese, ricotta salata, or even shaved Parmesan would all offer different flavor profiles that could complement the salad beautifully. Cheese variations can introduce new flavor dimensions and cater to different dietary preferences.

Frequently Asked Questions (FAQ) About Fresh Spring Pea Salad

Q1: Can I use frozen peas instead of fresh peas?
A: While fresh peas are highly recommended for the best flavor and texture in this salad, you can use high-quality frozen peas if fresh are not available. Be sure to thaw them completely and drain them well before using. You may want to skip the blanching step for frozen peas as they are already cooked. Fresh peas offer a superior sweetness and delicate texture that is ideal for this salad, but frozen peas are a workable substitute if necessary.

Q2: How long does Fresh Spring Pea Salad last in the refrigerator?
A: This salad is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. However, the texture of the vegetables and the dressing may soften slightly over time. It’s best to dress only the portion you plan to eat immediately and store the undressed salad components separately if you anticipate leftovers. For optimal texture and flavor, consume the salad within a day of making it. If storing leftovers, expect a slight change in texture.

Q3: Can I make this salad vegan?
A: Yes, you can easily make this salad vegan by omitting the feta cheese. To replace the salty, tangy element that feta provides, you could add a sprinkle of nutritional yeast or a few Kalamata olives. You can also ensure your honey is plant-based or substitute it with maple syrup or agave. Removing the feta cheese and ensuring the honey is plant-based (or substituted) makes this salad completely vegan-friendly.

Q4: What are some good substitutes for pine nuts?
A: Pine nuts can be expensive. Good substitutes include walnuts, slivered almonds, pecans, or even sunflower seeds. All of these nuts or seeds should be toasted for the best flavor and texture in the salad. Walnuts and slivered almonds are readily available and affordable alternatives to pine nuts that still provide a satisfying nutty crunch.

Q5: Can I add herbs other than mint?
A: Yes, you can certainly experiment with other fresh herbs. Parsley, chives, or dill would all be lovely additions or substitutions for mint. Consider using a combination of herbs for a more complex flavor profile. Fresh herbs like parsley, chives, and dill can be used in place of or in combination with mint to create different flavor nuances.

Q6: Is it necessary to blanch the peas and asparagus?
A: Blanching is highly recommended, especially for fresh peas and asparagus. It helps to tenderize them slightly while preserving their crispness and vibrant color. Blanching also enhances their flavor and makes them more pleasant to eat raw in a salad. If using very young and tender spring peas and asparagus, you might skip blanching for the asparagus but blanching peas is still recommended. Blanching improves the texture, color, and flavor of the peas and asparagus, making them more enjoyable in the salad.

Q7: Can I use bottled lemon juice instead of fresh lemon juice?
A: Freshly squeezed lemon juice is always preferred for the brightest and most vibrant flavor in the vinaigrette. Bottled lemon juice can be used in a pinch, but it may not have the same fresh, zesty taste. If using bottled lemon juice, taste the vinaigrette carefully and adjust the other ingredients as needed to achieve a balanced flavor. Fresh lemon juice provides a superior flavor profile for the vinaigrette, but bottled lemon juice can be used as a less ideal substitute.

Q8: Can I add grains to make this salad more filling?
A: Yes, adding cooked grains like quinoa, farro, or couscous would make this salad more substantial and filling. These grains would add extra texture and fiber, turning it into a heartier meal. Make sure the grains are cooled before adding them to the salad. Adding cooked grains transforms the salad into a more filling and nutrient-dense meal option.

Print