A bright, fresh pea salad that is quick to make and full of simple flavors.
Introduction
This pea salad mixes sweet peas, arugula, avocado, and feta for a tasty side. It feels light and fresh and works well with many meals. If you enjoy easy salad ideas, it goes well near a warm pasta dish like this caesar pasta salad recipe.
Why make this recipe
Make this recipe because it is fast, healthy, and full of texture. The peas add sweetness, avocado adds cream, and feta adds a little salt. It uses simple ingredients and comes together in about 10 minutes.
How to make Pea Salad
Follow two main steps: make the dressing, then toss the salad. The steps are easy and do not need special tools. The way you toss the greens is like other quick salads such as a carrot raisin salad, so keep the dressing light and gentle.
Ingredients :
- 4 cups baby arugula (5 ounces)
- 1 pound sweet peas (fresh or frozen)
- 2 tablespoons chopped fresh mint
- 3 red radishes (cut into matchsticks)
- 2 medium ripe avocados (cubed)
- 2 ounces feta (crumbled)
- 2 tablespoons chopped shallot (Approx. 1 shallot)
- 2 garlic cloves (finely minced)
- 4 tablespoons extra virgin olive oil
- 3 tablespoons lemon juice (Juice of about 1 large lemon)
- 2 teaspoons maple syrup
- 1 teaspoon dijon mustard
- 1 teaspoon Kosher salt (plus more for salting the cooking water)
- 1/4 teaspoon freshly ground black pepper
Directions :
Make the dressing
- In a small bowl, whisk together the minced garlic, chopped shallot, lemon juice, maple syrup, dijon mustard, olive oil, salt, and pepper until smooth.
- Taste and adjust salt or lemon as needed.
Make the salad
- If using frozen peas, boil salted water, cook peas 1–2 minutes until bright green, then drain and cool quickly under cold water. If using fresh peas, blanch briefly and cool.
- In a large bowl, add arugula, cooled peas, chopped mint, radish matchsticks, and cubed avocado.
- Drizzle the dressing over the salad and toss gently to coat.
- Sprinkle crumbled feta on top and serve.
How to serve Pea Salad
Serve this salad chilled or at room temperature. It fits well with grilled chicken, fish, or sandwiches. Serve it in a bowl or on a platter for a picnic or a potluck.
How to store Pea Salad
Store the salad in an airtight container in the fridge for up to 1 day. Keep dressing separate if you want it to last longer; add dressing right before serving. Avocado may darken after a day.
Tips to make Pea Salad
- Use ripe avocados so they hold shape.
- Cool the peas quickly to keep their bright color.
- Chop the mint fine so it mixes well.
- Taste the dressing before adding to the salad to balance lemon and salt.
Variation
- Add chopped cucumber or snap peas for more crunch.
- Swap feta for goat cheese for a creamier flavor.
- Add cooked bacon or chopped ham for a non-vegetarian option.
FAQs
Q: Can I use frozen peas?
A: Yes. Cook frozen peas 1–2 minutes in salted boiling water then cool them in cold water before adding to the salad.
Q: Can I make this ahead?
A: You can prepare the peas and dressing ahead. Toss the salad and add avocado just before serving to keep it fresh.
Q: Is there a dairy-free option?
A: Yes. Skip the feta or use a dairy-free cheese alternative.
Conclusion
This pea salad is simple, fresh, and fast to make. For another version of pea salad with a creamy dressing and bacon, see this Pea Salad Recipe | Belly Full. If you want a different take and more recipe ideas, check out the Best Pea Salad Recipe – The Pioneer Woman.
Pea Salad
Ingredients
Salad Ingredients
- 4 cups baby arugula (5 ounces)
- 1 pound sweet peas (fresh or frozen)
- 2 tablespoons chopped fresh mint
- 3 red radishes (cut into matchsticks)
- 2 medium ripe avocados (cubed)
- 2 ounces feta (crumbled)
Dressing Ingredients
- 2 tablespoons chopped shallot (Approx. 1 shallot)
- 2 cloves garlic (finely minced)
- 4 tablespoons extra virgin olive oil
- 3 tablespoons lemon juice (Juice of about 1 large lemon)
- 2 teaspoons maple syrup
- 1 teaspoon dijon mustard
- 1 teaspoon Kosher salt (plus more for salting the cooking water)
- 1/4 teaspoon freshly ground black pepper
Instructions
Make the Dressing
- In a small bowl, whisk together the minced garlic, chopped shallot, lemon juice, maple syrup, dijon mustard, olive oil, salt, and pepper until smooth.
- Taste and adjust salt or lemon as needed.
Make the Salad
- If using frozen peas, boil salted water, cook peas for 1–2 minutes until bright green, then drain and cool quickly under cold water.
- If using fresh peas, blanch briefly and cool.
- In a large bowl, add arugula, cooled peas, chopped mint, radish matchsticks, and cubed avocado.
- Drizzle the dressing over the salad and toss gently to coat.
- Sprinkle crumbled feta on top and serve.