Fresh Spring Pea and Mint Salad with Zesty Lemon Vinaigrette
A light, refreshing salad featuring sweet spring peas, fresh mint, and a bright lemon vinaigrette balanced with honey and Dijon mustard. Perfect as a quick side dish or a fresh addition to any meal.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Salad
- Cuisine: American
Ingredients
Scale
- 2 cups fresh spring peas, shelled (about 300 grams)
- 1/2 cup fresh mint leaves, loosely packed, chopped (about 10 grams)
- 2 cups baby arugula or mixed greens (optional, about 60 grams)
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- Salt and freshly ground black pepper, to taste
- Optional garnishes: toasted pine nuts or slivered almonds, crumbled feta cheese
Instructions
- Shell the peas: Remove fresh peas from their pods to get about 2 cups. If using frozen peas, thaw completely and drain well. (5 minutes)
- Prepare the mint: Rinse the mint leaves, pat dry, then chop roughly to measure about 1/2 cup. (3 minutes)
- Mix the dressing: In a small bowl or jar, whisk together 3 tablespoons olive oil, 2 tablespoons lemon juice, 1 teaspoon Dijon mustard, and 1 teaspoon honey until emulsified. Season with salt and pepper to taste. Adjust sweetness if needed. (5 minutes)
- Combine salad ingredients: In a medium mixing bowl, add peas, chopped mint, and optional mixed greens. Toss gently to mix. (2 minutes)
- Dress the salad: Pour the lemon vinaigrette over the salad and toss gently but thoroughly to coat evenly. (2 minutes)
- Optional garnishes: Sprinkle toasted pine nuts, slivered almonds, or crumbled feta cheese on top just before serving. (3 minutes plus toasting time if needed)
- Final taste check: Taste and add more salt or pepper if needed. (1 minute)
Notes
For best texture, use fresh peas; if using frozen, thaw and drain well. Dress salad just before serving to keep peas crisp. Toast nuts fresh and cool before adding. For vegan version, replace honey with maple syrup or agave nectar and omit cheese. Blanch peas briefly for a softer texture if desired.
Nutrition
- Serving Size: About 1 cup per serv
- Calories: 150
- Sugar: 4
- Sodium: 150
- Fat: 12
- Saturated Fat: 1.5
- Carbohydrates: 10
- Fiber: 3
- Protein: 4
Keywords: spring pea salad, mint salad, lemon vinaigrette, fresh peas, easy salad, healthy side dish, gluten-free, vegetarian, vegan option