Introduction

This Spring Pea Salad with Lemony Mint Vinaigrette is a fresh and vibrant dish perfect for warm days. Loaded with crisp vegetables, creamy avocado, and tangy feta, it’s a refreshing way to enjoy seasonal produce.

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 note below)
Black pepper, to taste
Lemon slices, for serving

Instructions

Step 1: Prepare the mint dressing by blending fresh mint with lemon juice, olive oil, salt, and pepper until smooth. Set aside.
Step 2: Wash and slice the vegetables: thinly slice radishes, Persian cucumbers, and carrot (using a vegetable peeler for long strips). Snap the ends off the snap peas; optionally slice some lengthwise to show the peas inside.
Step 3: Blanch or steam the English peas briefly until tender but still bright green. Cube the avocado and spritz it with lemon juice to prevent browning. Cube the feta cheese and roughly chop the pistachios.
Step 4: Stack the basil leaves, roll them like a cigar, and slice into thin ribbons (chiffonade). Repeat the chiffonade technique with the fresh mint.
Step 5: Arrange the gem lettuce mostly whole in a large platter or serving bowl, chopping some if desired. Add radishes, cucumbers, snap peas, English peas, avocado, carrot, feta, pistachios, mint, and basil on top.
Step 6: Drizzle about two-thirds of the mint dressing over the salad and gently toss to combine. Serve with black pepper, lemon slices, and an extra drizzle of dressing on the side.

Tips & Variations

If you can’t find gem lettuce, butter lettuce or romaine make great substitutes.
For a nut-free version, omit pistachios or replace with toasted sunflower seeds.
Try adding a handful of cooked quinoa or farro for a heartier salad.
Blanch peas just until tender to keep their bright color and fresh flavor.

Storage

Store the salad components separately in airtight containers in the refrigerator for up to 2 days. Assemble and dress just before serving to keep the salad crisp and fresh. Leftovers can be gently reheated if grains are added, but best enjoyed cold otherwise.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad in advance?

It’s best to prepare the vegetables and dressing ahead but toss and dress the salad just before serving to maintain freshness and texture.

What can I use instead of fresh mint?

If fresh mint is unavailable, try substituting with fresh cilantro or parsley for a different but bright herbal note in the dressing.

Spring Pea Salad with Lemony Mint Vinaigrette Recipe

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★★★★★

4.9 from 666 reviews

A refreshing and vibrant Spring Pea Salad featuring crisp gem lettuce, sweet snap and English peas, creamy avocado, and tangy feta cheese, all tossed in a zesty lemony mint vinaigrette. This salad is perfect as a light lunch or a beautiful side dish to any meal.

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

Ingredients

Scale

Vegetables and Greens

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 carrot, thinly sliced
1 avocado, cubed and spritzed with lemon juice

Cheese and Nuts

4 oz feta cheese, cubed
2 oz pistachios, roughly chopped

Herbs

½ cup fresh mint, chiffonade
½ cup fresh basil, chiffonade

Dressing

Fresh mint dressing (ingredients not specified in the original recipe)

Additional Seasonings

Black pepper, to taste
Lemon slices for garnish and spritzing

Instructions

Prepare the Dressing: Blitz together the mint dressing ingredients until well combined and set aside to let the flavors meld.
Prep the Vegetables: Chop the veggies as described: thinly slice radishes and Persian cucumbers; snap the ends off the snap peas and optionally slice some in half lengthwise to show the peas inside; blanch or steam English peas; peel long strips of carrot using a vegetable peeler; cube the avocado and spritz with lemon juice to prevent browning, seasoning with a pinch of salt; cube the feta cheese; roughly chop the pistachios.
Chiffonade the Herbs: Stack basil leaves, roll them tightly like a cigar, and thinly slice to create ribbons (chiffonade). Repeat the same process with the fresh mint leaves.
Assemble the Salad: Arrange the gem lettuce leaves on a large platter or serving bowl, mostly whole but with some chopped pieces. Add radishes, cucumbers, snap peas, English peas, avocado, carrot, feta, pistachios, and ribbons of mint and basil over the lettuce.
Dress and Serve: Drizzle about two-thirds of the lemony mint vinaigrette over the salad and gently toss to combine, ensuring the ingredients are evenly coated. Serve with freshly ground black pepper, a squeeze of lemon, and an extra drizzle of dressing for added brightness.

Notes

To keep avocado from browning, spritz with fresh lemon juice right after cubing.
Blanching or steaming English peas preserves their bright color and sweetness.
Slicing snap peas lengthwise adds a beautiful aesthetic by revealing the peas inside the pod.
Using fresh herbs chiffonaded provides delicate ribbons that enhance texture and flavor.
The exact ingredients for the fresh mint dressing are not specified; a simple vinaigrette with lemon, olive oil, fresh mint, salt, and pepper is recommended.
For added texture, pistachios can be toasted lightly before chopping.

Keywords: spring pea salad, mint vinaigrette, fresh salad, healthy salad, vegetarian, pea salad, avocado salad