Description
This Refreshing Spring Pea and Mint Salad is a light, vibrant dish perfect for warm weather. Combining tender sweet peas with fresh mint, zesty lemon juice, and creamy feta, it’s topped with toasted pine nuts for added crunch. Ready in just 20 minutes, it’s an easy, elegant salad that highlights fresh flavors and makes a great side or light meal.
Ingredients
Scale
Salad Ingredients
- 1 cup fresh sweet peas (or frozen)
- ¼ cup fresh mint leaves, chopped
- 2 tbsp freshly squeezed lemon juice
- 2 tbsp extra virgin olive oil
- ¼ cup crumbled feta cheese (or goat cheese)
- 2 tbsp toasted pine nuts (or chopped walnuts/almonds)
- Salt and pepper to taste
Instructions
- Blanch Peas: Bring a pot of salted water to a boil. Add the peas and cook for 3 minutes until they are tender but still bright green. Drain the peas and immediately rinse them under cold water to stop the cooking process and preserve their color.
- Combine Ingredients: In a large bowl, mix the cooled peas with chopped fresh mint, freshly squeezed lemon juice, and extra virgin olive oil. Toss the ingredients gently to combine without mashing the peas.
- Add Cheese and Nuts: Fold in the crumbled feta cheese and toasted pine nuts carefully, ensuring the peas remain whole and the salad maintains its fresh texture.
- Chill and Serve: Serve the salad immediately for a refreshing taste or chill it in the refrigerator for 30 minutes to let the flavors meld before serving.
Notes
- Frozen peas can be used if fresh peas are unavailable; just make sure to thaw them first.
- Substitute pine nuts with toasted walnuts or almonds for a different nutty flavor.
- For a vegan version, replace feta cheese with a plant-based cheese alternative or omit it entirely.
- Adjust salt and pepper to taste depending on the saltiness of the feta used.
- This salad is best eaten fresh to enjoy the crispness of the peas and the bright herbs.
