Pea Salad

This spring, double Pea Salad recipe, made with blanched peas, minced shallot, feta cheese, and a creamy dressing made of more peas, yogurt, mint, and dill is super fresh and very easy!

Pea Salad

I never liked green peas as a kid. But as my adult taste buds matured, I learned to enjoy if they are packed with lots of bright lemon and fresh herbs, like dill and mint. It’s worth dragging out the blender to make the delicious creamy pea dressing, but what really makes this vegetarian Pea Salad is the feta cheese, so don’t leave it out! Bonus, peas are high in protein! One half cup serving of this side dish has 5 grams protein! For more pea recipes, try this Spring Pea Soup recipe. It’s so good! And if you want something without peas, try this broccoli salad instead.

What is pea salad made of?

• Peas: Frozen petite peas or fresh, shelled peas will work.
• Salt and Black Pepper season the salad dressing.
• Herbs: Dill and mint add freshness and enhance the flavors of this side dish.
• Greek Yogurt: This healthy pea salad with no mayo uses nonfat Greek yogurt as a more nutritious alternative.
• Lemon adds brightness and acidity to the salad. You’ll need the zest and juice.
• Shallot: Mince half of a shallot for a mild onion flavor.
• Olive Oil balances out the acidity and tanginess of the dressing.
• Feta: Sprinkle this green pea salad with crumbled feta cheese, which elevates the salad.
• Radish: Add thinly sliced radish on top for garnish and pretty color.

How to Make Pea Salad

1. Prep: Bring a pot of water to a boil and lightly salt it. Also, fill a large bowl with ice water so it’s ready to go once the peas are cooked.
2. Blanch the Peas: Blanching is when you boil vegetables, drain them, and then immediately immerse them in ice-cold water. When the water boils, add the green peas and cook frozen ones for 1 minute and fresh ones for 2 to 3. Drain the peas and put them in the ice water. After a couple of minutes, drain them again.
3. Green Pea Salad Dressing: Put 1/2 cup of peas into a blender or mini food processor with the herbs, yogurt, oil, salt, and black pepper. Zest the entire lemon into the blender. Then, cut it in half and squeeze the juice from one half. Blend until smooth. Taste and add more lemon juice, salt, or pepper as needed.
4. Serve: Transfer the shallot and remaining peas to a bowl and drizzle with dressing, stir to coat. Garnish with feta, radishes, and more herbs.

Variations

• Herbs: Try this healthy pea salad with basil or tarragon.
• Yogurt: Substitute Greek yogurt with mayonnaise if you are dairy-free.
• Peas: Use frozen or fresh peas. Canned peas are not recommended.
• Shallots: Swap for red onion or green onions
• Make it a pasta salad, just add macaroni!

What to Serve with Pea Salad

I love this recipe for pea salad, it’s the perfect side dish for a spring dinner party or Easter lunch. Below are some main dish ideas to serve with it.

• Easter Lunch: Bloody Mary Deviled Eggs, Frenched Rack of Lamb, Crustless Quiche Lorraine
• Proteins: Spiral Ham, Baked Salmon, Grilled Chicken, Bacon-Wrapped Pork Tenderloin
• Starch: Roasted Baby Potatoes, Asparagus Risotto

How long is pea salad good for in the fridge?

Store leftovers up to 4 days in an airtight container in the refrigerator.

More Pea Recipes You’ll Love

• Instant Pot Risotto with Prosciutto, Peas, and Herbs
• Pesto Pasta Salad with Arugula, Asparagus, and Peas
• Baked Rice and Peas
• Creamy Orzo with Asparagus and Peas
• 30-Minute Shrimp, Peas, and Rice

Pea Salad Recipe

5 from 2 votes

2

Cals:89

Protein:5

Carbs:8

Fat:4.5

This spring Pea Salad recipe is super fresh and very easy! It’s made with blanched peas, minced shallot, feta cheese, and a blended dressing made of more peas, yogurt, mint, and dill.

Course: Salad, Side Dish

Cuisine: American

Prep: 10 minutes mins

Cook: 18 minutes mins

Total: 28 minutes mins

Print Rate Pin Save Saved! WW Points

Yield: 6 servings

Serving Size: 1 /2 cup

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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

Instructions

• Bring a medium pot of water to a boil and lightly salt it. Fill a large bowl with ice water.
• 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.
• Immediately drain the peas and transfer them to the ice water. Let sit until cool, just a minute or two, then drain again.
• 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.
• 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.
• Transfer the remaining drained peas to a serving bowl along with the shallot and drizzle with dressing to taste. Toss to coat the peas.
• Garnish with the feta, radishes, and more fresh herbs, and serve right away.

Last Step:

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Notes

Variations

• Herbs: Try this healthy pea salad with basil or tarragon.
• Yogurt: Substitute Greek yogurt with mayonnaise if you are dairy-free.
• Peas: Use frozen or fresh peas. Canned peas are not recommended.
• Shallots: Swap for red onion or green onions
• Make it a pasta salad, just add macaroni!

 

Nutrition

Serving: 1 /2 cup, Calories: 89 kcal, Carbohydrates: 8 g, Protein: 5 g, Fat: 4.5 g, Saturated Fat: 2 g, Cholesterol: 11.5 mg, Sodium: 150.5 mg, Fiber: 2.5 g, Sugar: 1 g

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