This vibrant Spring Pea Salad is tossed with a zesty Lemony Mint Vinaigrette, making it a refreshing side dish perfect for any spring gathering.

Fresh or frozen peas (3 cups)

English cucumber (1 medium)

Radishes (5–6)

Red onion or shallot (2 tablespoons)

Fresh mint (¼ cup

finely chopped)

Fresh lemon juice (3 tablespoons)

Lemon zest (1 teaspoon)

Dijon mustard (1 teaspoon)

Honey or maple syrup (1 teaspoon)

Extra-virgin olive oil (¼ cup)

Salt and black pepper to taste

Optional add-ins: feta cheese

toasted almonds

or microgreens

If using frozen peas, thaw completely and pat dry. If using fresh peas, blanch briefly.
In a large bowl, combine the peas, diced cucumber, thinly sliced radishes, and minced red onion or shallot.
In a separate small bowl, whisk together the chopped mint, lemon juice, lemon zest, Dijon mustard, honey or maple syrup, and olive oil until emulsified.
Pour the vinaigrette over the salad mixture and toss gently to combine. Season with salt and black pepper to taste.
Add any optional ingredients like feta cheese, toasted almonds, or microgreens, if desired.

For the best flavor, use fresh peas when in season. This salad is best served immediately but can be refrigerated for a few hours.

Keywords: Spring Pea Salad, Lemony Mint Vinaigrette, Fresh Salad, Healthy Recipes, Spring Recipes