This Pea Salad is light, fresh, and full of flavor. It’s an incredible balance of textures and tastes with crisp arugula, sweet peas, creamy avocado, and a homemade lemon dressing.
This simple and vibrant dish comes together in just 20 minutes. Whether served as a side or enjoyed as a light meal, this salad is a great way to make the most of fresh spring ingredients.
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Our Pea Salad is an easy way to enjoy fresh, seasonal ingredients in a delicious and satisfying dish. The combination of flavors and textures makes it a standout, whether served on its own or paired with other dishes. Give it a try for your next meal!
How to Make Pea Salad
First, gather your ingredients.
Ingredients
For best taste, always use the highest quality ingredients you have access to.
To make this pea salad recipe, you will need the following ingredients:
- Baby Arugula
- Sweet Peas (Fresh or Frozen)
- Fresh Mint
- Red Radishes
- Avocados
- Feta Cheese
- For the Dressing
- Shallot
- Garlic Cloves
- Extra Virgin Olive Oil
- Lemon Juice
- Maple Syrup
- Dijon Mustard
- Kosher Salt
- Freshly Ground Black Pepper
If you prefer a different green, baby spinach is an excellent substitute for arugula. Similarly, parsley or cilantro can replace mint with a different herbaceous note. This fresh pea salad recipe is salad is easy to customize and works well for any occasion, from a casual lunch to a more formal gathering.
Since avocados can brown over time, it’s best to assemble the salad before serving. However, you can prepare the dressing and cook the peas in advance to save time. Keeping these components ready in the fridge makes it easy to toss everything together when needed.
Making Pea Salad
Green Pea Salad is a simple recipe that can be made in just a few steps. Here is how to make it.
Make The Dressing
First, combine all dressing ingredients in a large bowl and whisk. Alternatively, you can combine everything in a jar and shake until well-mixed.
Cook Your Peas
Next, boil some salted water, add the fresh peas, and cook for 5–8 minutes. Drain, rinse with cold water, and chill in the fridge.
Assemble the Salad
Combine arugula, cooled peas, mint, radishes, and avocado in a large bowl.
Dress the Salad
Drizzle the dressing over the salad and toss lightly. Adjust seasoning if needed.
Add the Feta
Sprinkle crumbled feta on top and serve immediately.
Leftovers
Store leftovers in a covered container in the fridge. Serve within 2-3 days. This recipe is best stored undressed, so if you are planning on making this in advance, store the dressing separately and add the feta and dressing right before serving.
Always use common sense and good judgment when it comes to leftovers, though! If something looks or smells funky, don’t eat it.
I hope y’all enjoy this Pea Salad recipe! Let me know if you try it.
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Pea Salad
This fresh, bright pea salad is a perfect side dish for your next dinner! Simple to make, and with a homemade dressing you'll want to eat with a spoon!
Ingredients
For the Salad
- 4 cups baby arugula 5 ounces
- 1 pound sweet peas fresh or frozen
- 2 tablespoons chopped fresh mint
- 3 red radishes cut into matchsticks
- 2 medium ripe avocados cubed
- 2 ounces feta crumbled
For the Dressing
- 2 tablespoons chopped shallot Approx. 1 shallot
- 2 garlic cloves finely minced
- 4 tablespoons extra virgin olive oil
- 3 tablespoons lemon juice Juice of about 1 large lemon
- 2 teaspoons maple syrup
- 1 teaspoon dijon mustard
- 1 teaspoon Kosher salt plus more for salting the cooking water
- 1/4 teaspoon freshly ground black pepper
Instructions
Make the dressing
- Combine dressing ingredients in a container or jar, cover with a lid and shake until well combined. Set aside.
Make the salad
- Fill a medium pot halfway with water and 1 tablespoon salt. Bring to a boil. Add the peas and simmer for 5-8 minutes. Strain the peas through a colander over the sink and rinse with cold water.
- Set into a bowl in the fridge for 10-15 minutes to cool off.
- In a large salad bowl, toss together the arugula, cooked peas, mint, radishes and avocado.
- Drizzle the salad with the dressing and lightly toss. Taste and add more lemon or salt to the salad if needed.
- Garnish with crumbled feta cheese.
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