When the first mild days of spring arrive, fresh, crisp, colorful food suddenly feels exactly right. This spring pea salad is bright, refreshing, and full of seasonal flavor. It combines sweet peas, crunchy snap peas, creamy avocado, peppery radishes, crisp cucumbers, salty feta, chopped pistachios, and plenty of fresh herbs. A lemony mint vinaigrette ties everything together with a cool, zesty finish that tastes like spring in every bite.
Erica’s Thoughts
This is not a boring side salad. It is fresh, textured, colorful, and satisfying enough to serve as the centerpiece of a spring lunch or dinner. The combination of crisp vegetables, creamy avocado, tangy feta, and crunchy pistachios makes every bite interesting. It is especially lovely for Easter, brunch, warm-weather gatherings, or a simple dinner outside when you want something light but still flavorful.
Things I’m Loving About It
- Peas and mint are a classic spring pairing, and they make this salad taste light, clean, and refreshing.
- It works beautifully as a vegetarian meal salad, but it also pairs well with grilled chicken, salmon, or sliced steak.
- Seasonal produce like peas, radishes, tender lettuce, cucumbers, carrots, and fresh herbs brings the best flavor and texture.
- The salad has a balanced mix of sweet peas, peppery radishes, tangy lemon, salty feta, creamy avocado, crisp greens, and crunchy pistachios.
- There is a little chopping involved, but the recipe comes together quickly and delivers a lot of flavor with minimal effort.
If you are looking for a fresh spring salad recipe that feels special without being complicated, this spring pea salad is a wonderful choice.
What You’ll Need to Make Spring Pea Salad
Gem lettuce: Tender, crisp, and sturdy enough to hold the toppings. You can tear the leaves or leave many of them whole for a beautiful presentation.
Radishes: Thinly sliced radishes add a peppery bite, a refreshing crunch, and a pretty pop of color.
Persian cucumbers: These small cucumbers are crisp and less watery than larger varieties, but any cucumber you enjoy will work.
Peas: A mix of snap peas and English peas gives the salad sweetness and texture. Fresh or frozen peas can be used.
Avocado: Creamy avocado balances the crisp vegetables and adds richness.
Carrot: Thin carrot ribbons add color, sweetness, and a delicate texture.
Feta cheese: Block feta has the best flavor and texture. Fresh goat cheese is also a delicious option.
Pistachios: Roughly chopped pistachios add crunch and a lightly nutty flavor. Pine nuts or slivered almonds can also work well.
Fresh herbs: Mint, basil, and parsley bring brightness and make the salad taste especially fresh.
Mint dressing: A creamy mint vinaigrette made with fresh mint, extra virgin olive oil, lemon juice, garlic, honey, and Dijon mustard gives the salad its signature flavor.
Variation Ideas
- Salad greens: Use arugula, baby spinach, baby kale, butter lettuce, or a mix of tender greens instead of gem lettuce.
- Cheese: Swap the feta for goat cheese, mini mozzarella balls, or shaved parmesan.
- Protein: Serve the salad with grilled chicken, roasted salmon, or grilled steak for a heartier meal.
- Grains: Add cooked quinoa, farro, or wild rice to make the salad more filling while keeping it vegetarian.
How to Make This Spring Pea Salad Recipe
Start by preparing the mint dressing. Add the dressing ingredients to a small food processor or blender cup and blend until the mixture is smooth, creamy, and bright green. Pour it into a jar or small bowl and set it aside while you prepare the salad.
Use a vegetable peeler to shave the carrot into long ribbons. Cube the avocado, then add a squeeze of lemon juice and a pinch of salt to help prevent browning. Slice the radishes and cucumbers thinly. Roughly chop the pistachios and cube the feta. To chiffonade the herbs, stack the leaves, roll them tightly, and slice them into thin ribbons with a sharp knife.
To assemble the salad, layer the gem lettuce on a large platter or in a wide serving bowl. Leave some leaves whole for texture and presentation, and chop a few if you prefer easier serving. Add the radishes, cucumbers, snap peas, English peas, avocado, carrot ribbons, feta, pistachios, mint, and basil.
Drizzle the salad with the mint vinaigrette and toss gently so the vegetables stay crisp and the avocado keeps its shape. Finish with freshly cracked black pepper and a final squeeze of lemon juice.
Expert Tips
- If using fresh peas, blanch them quickly in boiling water for 1 minute, then transfer them to ice water. Drain and pat dry before adding them to the salad.
- If using frozen peas, thaw and rinse them under warm water or steam them according to the package directions.
- If you expect leftovers, dress each serving individually instead of dressing the whole salad at once.
- Slice the vegetables thinly and evenly so each bite has a balanced mix of flavors and textures.
FAQs
Yes. Prepare the dressing, chop the vegetables, cube the feta, and store everything separately. Assemble the salad just before serving. You can also layer it in jars for lunch, starting with dressing on the bottom and lettuce on top.
Yes. Thaw the peas and rinse them under warm water before adding them to the salad, or steam them according to the package instructions.
Grilled chicken, steak, or salmon all pair well with the fresh spring flavors. For a vegetarian option, add white beans, chickpeas, a hard-boiled egg, or a poached egg.
A lemon vinaigrette, white balsamic vinaigrette, or parmesan vinaigrette would also complement the peas, feta, herbs, and crisp vegetables.
How to Serve Spring Pea Salad
- Serve it as a fresh centerpiece for a spring meal or Easter table.
- Pair it with roasted salmon, grilled chicken, or grilled steak.
- Layer it into mason jars for easy weekday lunches.
- Serve it with a light soup, quiche, or simple sandwich.
- Add crusty bread or pasta for a more complete dinner spread.
Have Leftover Spring Produce?
Use extra peas, herbs, radishes, cucumbers, and greens in grain bowls, pasta salads, omelets, soups, or simple side salads. They are also delicious tucked into wraps or served over toast with cheese or eggs.
This salad is colorful, crunchy, creamy, and fresh enough to make on repeat all season long.
If you try this spring pea salad, leave a comment and rating below.
Spring Pea Salad with Lemony Mint Vinaigrette
- Author: Erica
- Prep Time: 15 minutes
- Cook Time: N/A
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Salad
- Method: Chop
- Cuisine: American
- Diet: Gluten Free
Description
This vibrant spring pea salad is made with crisp vegetables, sweet peas, fresh herbs, feta, pistachios, avocado, and a zesty lemon mint vinaigrette. It is simple, versatile, and full of bright seasonal flavor.
Ingredients
- 8 oz gem lettuce
- 4 radishes, thinly sliced
- 2 Persian cucumbers, thinly sliced
- 4 oz snap peas, ends removed
- 4 oz English peas, about 2/3 cup, blanched or steamed
- 1 avocado, cubed and spritzed with lemon juice
- 1 carrot, peeled into thin ribbons
- 4 oz feta cheese, cubed
- 2 oz pistachios, roughly chopped
- 1/2 cup fresh mint, thinly sliced
- 1/2 cup fresh basil, thinly sliced
- Fresh mint dressing
- Black pepper and lemon slices, for serving
Instructions
- Prep: Blend the mint dressing until smooth and creamy. Slice the radishes and cucumbers, trim the snap peas, and prepare the English peas. Cube the avocado and spritz it with lemon juice to help prevent browning. Season the avocado with a small pinch of salt. Use a vegetable peeler to make long carrot ribbons. Cube the feta, roughly chop the pistachios, and thinly slice the mint and basil.
- Assemble: Arrange the gem lettuce on a large platter or in a serving bowl. Add the radishes, cucumbers, snap peas, English peas, avocado, carrot ribbons, feta, pistachios, mint, and basil. Drizzle with about two-thirds of the dressing and toss gently. Finish with black pepper, a squeeze of lemon, and extra dressing if desired.
This salad is best served fresh while the vegetables are crisp and the herbs are bright.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. For the best texture, store the dressing separately and dress individual servings as needed.
If making this salad ahead, prep the components in advance and assemble just before serving.
Nutrition
- Serving Size: 2 cups salad + 2 tablespoons dressing
- Calories: 383
- Sugar: 6.7 g
- Sodium: 298.1 mg
- Fat: 32.1 g
- Carbohydrates: 17.5 g
- Fiber: 7.2 g
- Protein: 10.4 g
- Cholesterol: 25.2 mg