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Spring Pea Salad

This fresh spring salad highlights tender green peas, lightly dressed with lemon juice, zest, and olive oil, then finished with fresh herbs and optional cheese. The peas are blanched to preserve their bright color and crisp texture, resulting in a vibrant, crunchy dish that celebrates early season produce. It’s a simple, honest salad with a burst of sweetness and herbal freshness in every bite.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4
Course: Main Course
Cuisine: Spring
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound fresh green peas, in pods preferably small and tender
  • 1 lemon lemon for zest and juice
  • 3 tbsp extra virgin olive oil preferably fruity and peppery
  • 1 small red onion finely diced; soak in cold water if sharp
  • a handful fresh mint leaves chopped finely
  • to taste salt flaky sea salt preferred
  • to taste black pepper freshly cracked
  • optional crumbled feta or ricotta salata for added salty creaminess

Equipment

  • Large pot
  • Bowl of ice water
  • Small whisk
  • Sharp knife
  • Vegetable peeler
  • Serving bowl or platter

Method
 

  1. Bring a large pot of water to a boil and carefully add the fresh peas still in their pods. Cook for about 2-3 minutes until they are bright green and just tender.
  2. Using a slotted spoon, transfer the peas into a bowl of ice water to stop the cooking process and preserve their vibrant color. Let sit for 2 minutes, then drain thoroughly.
  3. While the peas cool, zest the lemon using a vegetable peeler or microplane, avoiding the bitter pith. Then, cut the lemon in half and juice it to get about 2 tablespoons of lemon juice.
  4. In a small bowl, whisk together the lemon juice, lemon zest, and olive oil until well combined. Season with a pinch of salt and black pepper to taste.
  5. Finely dice the red onion, then soak the diced pieces in cold water for about 10 minutes to mellow their sharpness. Drain thoroughly before adding.
  6. Chop the fresh mint leaves finely and set aside.
  7. Gently toss the cooled peas in a large bowl with the diced onion and chopped mint. Drizzle the lemon dressing over and toss again to coat everything evenly.
  8. Taste the salad and adjust the seasoning with more salt or lemon juice if needed. If using cheese, crumble it over the top now and fold gently.
  9. Transfer the salad to a serving platter or bowl. Let it sit at room temperature for about 10 minutes to allow flavors to meld. Serve fresh and enjoy the bright, crunchy texture.

Notes

For best texture and flavor, use fresh, small peas and freshly picked herbs. Soaking raw onion in cold water helps mellow its sharpness, making the salad more balanced. This salad is best enjoyed immediately but can be kept at room temperature for a short time before serving.