Pea Salad

I started making this Pea Salad years ago for family BBQs, and now it's the dish everyone asks me to bring. Baby arugula, sweet peas, fresh mint, radishes, and crumbled feta come together in a tangy lemon-maple vinaigrette that makes the whole bowl come alive. It's fresh, vibrant, and genuinely gorgeous on any table. It's the perfect side dish for potlucks, family gatherings, summer picnics, cookouts, and Easter because it's effortless and always gets compliments. Store leftovers in the fridge for up to 2 days, keeping the dressing separate.

Prep Time15

Cook Time8

Total Time38

Servings

Calories288

Ingredients

4 cups baby arugula
1 pound frozen sweet peas
2 tablespoons fresh mint chopped
3 red radishes cut into matchsticks
1 cup crumbled feta cheese

For the Dressing:

2 tablespoons shallot finely chopped
2 cloves garlic finely minced
4 tablespoons extra-virgin olive oil
3 tablespoons fresh lemon juice
2 teaspoons maple syrup
1 teaspoon Dijon mustard
Salt and black pepper to taste

Metric - US Customary

Instructions

Prepare the dressing by adding the shallot, garlic, olive oil, lemon juice, maple syrup, Dijon mustard, salt, and black pepper to a jar. Cover tightly and shake until well combined. Set aside.
2 tablespoons shallot, 2 cloves garlic, 4 tablespoons extra-virgin olive oil, 3 tablespoons fresh lemon juice, 2 teaspoons maple syrup, 1 teaspoon Dijon mustard, Salt and black pepper
Fill a medium pot halfway with salted water and bring to a boil. Add the frozen peas and cook for 5 to 8 minutes, until tender but still bright green.
1 pound frozen sweet peas
Drain the peas in a colander and transfer them to the refrigerator to chill for 10 to 15 minutes.
In a large serving bowl, combine the baby arugula, cooled peas, chopped mint, and sliced radishes.
4 cups baby arugula, 2 tablespoons fresh mint, 3 red radishes
Drizzle the dressing over the salad and toss gently to coat. Taste and adjust seasoning with additional lemon juice, salt, or black pepper as needed.
Garnish with crumbled feta cheese just before serving.
1 cup crumbled feta cheese

Notes

Salt your pasta water generously: The water should taste like the sea to properly season the peas as they cook and bring out their natural sweetness.
Chill the peas completely: Warm peas will wilt the arugula and make the salad soggy, so give them the full 10 to 15 minutes in the fridge or spread them on a baking sheet to cool faster.
Dress right before serving: The acid in the lemon dressing will wilt the arugula if it sits too long, so toss everything together just before you plan to eat.
Cut radishes into uniform matchsticks: This gives every bite a consistent crunch and makes the salad look more polished and professional.
Adjust the dressing to your taste: Some people prefer more lemon juice for extra brightness, while others like a touch more maple syrup for subtle sweetness. Taste and tweak as you go.
Prep ahead for easy meals: Store the peas, arugula, radishes, and mint in separate containers in the fridge so you can quickly toss individual portions with fresh dressing throughout the week.

Nutrition

Disclaimer

Please note that nutrient values are estimates only. Variations can occur due to product availability and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.