Description
This fresh spring pea salad is light, vibrant, and full of simple flavors that come together beautifully. Sweet green peas, crisp vegetables, and a bright lemon dressing make this dish perfect for warm days, family gatherings, or a refreshing side at dinner. It’s quick to prepare and brings a taste of spring to your table with every bite.
Ingredients
Scale
- 2 cups fresh or frozen green peas (thawed)
- 1/2 cup chopped cucumber
- 1/4 cup thinly sliced red onion
- 1/4 cup crumbled feta cheese
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- Salt to taste
- Black pepper to taste
Instructions
- Bring a small pot of water to a boil and blanch the peas for 2–3 minutes if using fresh peas, then drain and cool.
- If using frozen peas, thaw them completely and pat dry.
- In a large bowl, add the peas, chopped cucumber, and sliced red onion.
- Add the fresh dill and parsley for a bright, herby flavor.
- In a small bowl, whisk together olive oil, lemon juice, lemon zest, salt, and black pepper.
- Pour the dressing over the salad and gently toss to combine.
- Add crumbled feta cheese on top and lightly mix.
- Chill the salad for 15–20 minutes before serving for the best flavor.
Notes
You can substitute feta with goat cheese for a creamier texture. Add avocado for extra richness or toasted nuts for crunch. This salad tastes even better after sitting for a short time, making it perfect for meal prep. Store in the refrigerator for up to 2 days in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 5g
- Sodium: 220mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 10mg