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This spring, double Pea Salad recipe, made with blanched peas, minced shallot, feta cheese, and a creamy dressing manufactured from more peas, yogurt, mint, and dill is super fresh and really easy!

Pea Salad

I never liked green peas as a child. But as my adult taste buds matured, I learned to enjoy in the event that they are full of plenty of vibrant lemon and fresh herbs, like dill and mint. It’s value dragging out the blender to make the delicious creamy pea dressing, but what really makes this vegetarian Pea Salad is the feta cheese, so don’t leave it out! Bonus, peas are high in protein! One half cup serving of this side dish has 5 grams protein! For more pea recipes, do this Spring Pea Soup recipe. It’s so good!

Why This Works

• High Protein Side Dish: One half cup serving of this side dish has 5 grams protein!
• Beautiful – we eat with our eyes and that is a beautiful salad!
• Delicious! Made with fresh herbs and citrus, this salad is vibrant and flavorful!
• No Mayonnaise – the creaminess of the dressing uses yogurt as an alternative. You can too use sour cream as an alternative.
• Great for Potlucks!
• Many Dietary Restrictions: Gluten-free, Weight Watchers

What’s pea salad manufactured from?

• Peas: Frozen petite peas or fresh, shelled peas will work.
• Salt and Black Pepper season the salad dressing.
• Herbs: Dill and mint add freshness and enhance the flavors of this side dish.
• Greek Yogurt: This healthy pea salad with no mayo uses nonfat Greek yogurt as a more nutritious alternative.
• Lemon adds brightness and acidity to the salad. You’ll need the zest and juice.
• Shallot: Mince half of a shallot for a gentle onion flavor.
• Olive Oil balances out the acidity and tanginess of the dressing.
• Feta: Sprinkle this green pea salad with crumbled feta cheese, which elevates the salad.
• Radish: Add thinly sliced radish on top for garnish and pretty color.

Find out how to Make Pea Salad

1. Prep: Bring a pot of water to a boil and calmly salt it. Also, fill a big bowl with ice water so it’s able to go once the peas are cooked.
2. Blanch the Peas: Blanching is whenever you boil vegetables, drain them, after which immediately immerse them in ice-cold water. When the water boils, add the green peas and cook frozen ones for 1 minute and fresh ones for two to three. Drain the peas and put them within the ice water. After a few minutes, drain them again.
3. Green Pea Salad Dressing: Put 1/2 cup of peas right into a blender or mini food processor with the herbs, yogurt, oil, salt, and black pepper. Zest your entire lemon into the blender. Then, cut it in half and squeeze the juice from one half. Mix until smooth. Taste and add more lemon juice, salt, or pepper as needed.
4. Serve: Transfer the shallot and remaining peas to a bowl and drizzle with dressing, stir to coat. Garnish with feta, radishes, and more herbs.

Variations

• Herbs: Do this healthy pea salad with basil or tarragon.
• Yogurt: Substitute Greek yogurt with mayonnaise when you are dairy-free.
• Peas: Use frozen or fresh peas. Canned peas are usually not beneficial.
• Shallots: Swap for red onion or green onions
• Make it a pasta salad, just add macaroni!

What to Serve with Pea Salad

I really like this recipe for pea salad, it’s the right side dish for a spring feast or Easter lunch. Below are some predominant dish ideas to serve with it.

How long is pea salad good for within the fridge?

Store leftovers as much as 4 days in an airtight container within the refrigerator.

More Pea Recipes You’ll Love

Prep: 10 minutes mins

Cook: 18 minutes mins

Total: 28 minutes mins

Yield: 6 servings

Serving Size: 1 /2 cup

• Bring a medium pot of water to a boil and calmly salt it. Fill a big bowl with ice water.

• When the water boils, add the peas and blanch, stirring a few times, until they’re vibrant green, about 1 minute for frozen and a pair of to three minutes for fresh.

• Immediately drain the peas and transfer them to the ice water. Let sit until cool, only a minute or two, then drain again.

• Measure 1/2 cup of the cooked peas and transfer to a blender or mini food processor. Add the dill, mint, yogurt, and a pinch of salt and a couple of cracks of fresh black pepper.

• Zest your entire lemon into the blender, then cut the lemon in half and squeeze in among the juice from one half. Mix until smooth. Taste and add more lemon juice, salt, and/or pepper.

• Transfer the remaining drained peas to a serving bowl together with the shallot and drizzle with dressing to taste. Toss to coat the peas.

• Garnish with the feta, radishes, and more fresh herbs, and serve instantly.

Last Step:

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Variations

• Herbs: Do this healthy pea salad with basil or tarragon.
• Yogurt: Substitute Greek yogurt with mayonnaise when you are dairy-free.
• Peas: Use frozen or fresh peas. Canned peas are usually not beneficial.
• Shallots: Swap for red onion or green onions
• Make it a pasta salad, just add macaroni!

Serving: 1 /2 cup, Calories: 89 kcal, Carbohydrates: 8 g, Protein: 5 g, Fat: 4.5 g, Saturated Fat: 2 g, Cholesterol: 11.5 mg, Sodium: 150.5 mg, Fiber: 2.5 g, Sugar: 1 g