Description
This vibrant Spring Pea Salad with Lemony Mint Vinaigrette is a delightful combination of fresh peas, crunchy cucumbers, and zesty radishes, all tossed in a refreshing lemon-mint dressing.
Ingredients
Fresh or frozen peas (3 cups)
English cucumber (1 medium)
Radishes (5–6)
Red onion or shallot (2 tablespoons)
Fresh mint (¼ cup
finely chopped)
Fresh lemon juice (3 tablespoons)
Lemon zest (1 teaspoon)
Dijon mustard (1 teaspoon)
Honey or maple syrup (1 teaspoon)
Extra-virgin olive oil (¼ cup)
Salt and black pepper to taste
Optional add-ins: feta cheese
toasted almonds
or microgreens
Instructions
- If using frozen peas, thaw completely and pat dry; if using fresh, blanch briefly.
- In a large mixing bowl, combine the peas, diced cucumber, sliced radishes, and minced red onion or shallot.
- In a separate bowl, whisk together the chopped mint, lemon juice, lemon zest, Dijon mustard, honey or maple syrup, and olive oil until well combined.
- Pour the vinaigrette over the salad ingredients and toss gently to combine.
- Season with salt and black pepper to taste, and add any optional toppings like feta cheese, toasted almonds, or microgreens if desired.
Notes
This salad is great served chilled and can be made in advance for easy meal prep. Adjust the acidity with lemon juice or sweetness with honey/maple syrup to taste.
- Prep Time: 20
- Cook Time: 30
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: Approximately 1 1/2 cups
- Calories: 230 kcal
- Sugar: 7 g
- Sodium: 220 mg
- Fat: 16 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 10 mg
Keywords: Spring Pea Salad, Lemony Mint Vinaigrette, Fresh Salad, Healthy Recipe, Spring Salad, Vegan Salad