Introduction

This Spring Pea Salad with Lemony Mint Vinaigrette is a fresh and vibrant dish perfect for welcoming the warmer months. Crisp vegetables, creamy avocado, and tangy feta combine with a bright, herbal dressing for a salad that’s both light and satisfying.

Spring Pea Salad with Lemony Mint Vinaigrette Recipe - Recipe Image

Ingredients

8 oz gem lettuce
4 radishes, thinly sliced
2 Persian cucumbers, thinly sliced
4 oz snap peas, ends snapped off
4 oz (about 2/3 cup) English peas, blanched or steamed
1 avocado, cubed and spritzed with lemon juice
1 carrot, thinly sliced
4 oz feta cheese, cubed
2 oz pistachios, roughly chopped
½ cup fresh mint, chiffonade
½ cup fresh basil, chiffonade
Fresh mint dressing (see recipe or store-bought)
Black pepper, to taste
Lemon slices, for garnish

Instructions

Step 1: Prepare the mint dressing by blending fresh mint with your preferred vinaigrette ingredients, or use a store-bought dressing. Set aside.
Step 2: Chop all the vegetables. Slice some snap peas in half lengthwise to reveal the peas inside if desired. Cube the avocado and spritz with lemon juice to prevent browning, then season lightly with salt.
Step 3: Peel long strips of carrot using a vegetable peeler. Cube the feta cheese and roughly chop the pistachios.
Step 4: Stack basil leaves, roll tightly like a cigar, and slice into thin ribbons (chiffonade). Repeat the same with mint leaves.
Step 5: Arrange the gem lettuce on a large platter or serving bowl. Tear some leaves into smaller pieces but leave most intact for texture.
Step 6: Add radishes, cucumbers, snap peas, English peas, avocado, carrot strips, feta, pistachios, mint, and basil on top of the lettuce.
Step 7: Drizzle about two-thirds of the mint dressing over the salad and gently toss to combine all ingredients evenly.
Step 8: Serve the salad with a sprinkle of black pepper, a squeeze of fresh lemon juice, and an extra drizzle of dressing. Garnish with lemon slices if desired.

Tips & Variations

For a vegan version, omit the feta or substitute with a plant-based cheese alternative. Toasted almonds or sunflower seeds can replace pistachios for a different crunch.
If fresh English peas are not available, frozen peas can be blanched quickly and used instead.
Try adding fresh herbs like chives or dill for additional flavor complexity.
Serve this salad as a light lunch or as a vibrant side dish alongside grilled meats or fish.

Storage

Store leftover salad components separately if possible, especially avocado and dressing, to keep them fresh. The prepared salad will keep in an airtight container in the refrigerator for up to 1 day. When ready to eat, toss gently with additional dressing if needed. Avoid reheating this salad to preserve its fresh texture and flavors.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

It’s best to prepare the ingredients ahead but assemble the salad just before serving. This prevents the avocado from browning and the lettuce from wilting.

What can I use if I don’t have fresh mint?

If fresh mint isn’t available, you can substitute with fresh basil or a small amount of dried mint, though fresh will provide the brightest flavor.

Spring Pea Salad with Lemony Mint Vinaigrette Recipe

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4.5 from 141 reviews

A fresh and vibrant Spring Pea Salad featuring crisp gem lettuce, colorful radishes, snap peas, English peas, creamy avocado, and tangy feta, all tossed in a bright, lemony mint vinaigrette. This light and refreshing salad is perfect for springtime and showcases a beautiful combination of textures and herbal flavors.

Author: Isabella
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Yield: 4 servings 1x
Category: Salad
Method: No-Cook
Cuisine: Mediterranean
Diet: Vegetarian

Ingredients

Scale

Salad Ingredients

8 oz gem lettuce
4 radishes, thinly sliced
2 Persian cucumbers, thinly sliced
4 oz snap peas, ends snapped off
4 oz (about 2/3 cup) English peas, blanched or steamed
1 avocado, cubed and spritzed with lemon juice
1 carrot, thinly sliced
4 oz feta cheese, cubed
2 oz pistachios, roughly chopped
½ cup fresh mint, chiffonade
½ cup fresh basil, chiffonade

Mint Vinaigrette Dressing

Fresh mint (amount as preferred for dressing)
Lemon juice (freshly squeezed, about 2-3 tablespoons)
Olive oil (about ¼ cup)
Salt, to taste
Black pepper, to taste

To Serve

Black pepper
Lemon slices

Instructions

Prep the Ingredients: Begin by washing and preparing all the vegetables. Thinly slice the radishes and Persian cucumbers. Snap the ends off the snap peas, and optionally slice some lengthwise for presentation. Blanch or steam the English peas until tender. Peel long strips of carrot using a vegetable peeler. Cube the avocado and spritz it with lemon juice to prevent browning, then sprinkle with a pinch of salt. Cube the feta cheese and roughly chop the pistachios.
Prepare the Herbs: Stack the basil leaves, roll them tightly like a cigar, and slice them into thin ribbons using a sharp chef’s knife; this technique is called chiffonade. Repeat the chiffonade technique with the fresh mint leaves.
Make the Lemony Mint Vinaigrette: In a blender or using a whisk, combine fresh mint leaves, freshly squeezed lemon juice, olive oil, salt, and black pepper to taste. Blend or whisk vigorously until the dressing is emulsified and well combined.
Assemble the Salad: Arrange the gem lettuce on a large platter or serving bowl, roughly chopping some of the lettuce but leaving most leaves whole for texture. Layer the radishes, cucumbers, snap peas, English peas, avocado cubes, carrot strips, feta cheese, pistachios, chiffonaded mint, and chiffonaded basil over the lettuce.
Toss and Serve: Drizzle about two-thirds of the lemony mint dressing over the assembled salad and gently toss to coat everything evenly without mashing the avocado. Serve the salad with freshly cracked black pepper, extra lemon slices, and an additional drizzle of dressing on the side for guests to add as they like.

Notes

To blanch peas, cook them in boiling water for 1-2 minutes then immediately transfer them to ice water to stop cooking and preserve color and texture.
Spritzing avocado with lemon juice helps prevent browning for longer-lasting freshness.
The chiffonade technique adds a delicate texture and a burst of fresh herb flavor.
For added crunch, you can toast the pistachios briefly in a dry pan.
Adjust lemon juice and salt in the vinaigrette to your taste preference.

Keywords: spring pea salad, mint vinaigrette, fresh pea salad, vegetarian salad, spring vegetables