Spring Pea Salad with Lemony Mint Vinaigrette Recipe
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.
- 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
