Fresh Pea and Mint Salad Recipe Easy Homemade Lemon Vinaigrette Ideas

Picture this: the bright pop of freshly shelled peas, the cool burst of mint leaves, and that zingy splash of lemon vinaigrette all mingling together in your bowl. Honestly, the first time I tossed together this fresh pea and mint salad with lemon vinaigrette, I was instantly hooked. It was one of those moments where you pause, take a deep breath, and just smile because you know you’re onto something truly special. I remember sitting at the kitchen table on a sunny afternoon, the scent of lemon zest filling the air, and thinking, “Why didn’t I discover this salad years ago?”

Back when I was knee-high to a grasshopper, fresh peas meant the little green bombs my grandma shelled for hours, and mint was just a garnish slapped on desserts. But this recipe—it’s a fresh, vibrant twist that feels like a warm hug from spring itself. My family couldn’t stop sneaking bites off the serving bowl (and I can’t really blame them). Whether it’s a quick side for a weeknight dinner or a bright star at a spring potluck, this fresh pea and mint salad with lemon vinaigrette is dangerously easy and packed with pure, nostalgic comfort. You’re going to want to bookmark this one for those times when you need something light, fresh, and just plain delicious.

Why You’ll Love This Recipe

Having tested this recipe multiple times (in the name of research, of course!), I can honestly say it’s a total winner for so many reasons. Whether you’re a seasoned cook or just getting your feet wet in the kitchen, this salad has something for everyone.

• Quick & Easy: Ready in under 20 minutes, this salad is perfect for busy weeknights or those last-minute dinner guests.
• Simple Ingredients: No need for specialty stores—fresh or frozen peas, mint, lemon, and pantry staples are all you need.
• Perfect for Spring & Summer: It’s light and refreshing, making it ideal for warm-weather meals, picnics, or brunches.
• Crowd-Pleaser: Adults and kids alike love the sweet peas combined with the fresh zing of mint and lemon.
• Unbelievably Delicious: The balance between sweet, bright, and herbaceous flavors creates a taste that feels both familiar and exciting.

What sets this recipe apart is the homemade lemon vinaigrette, which brings just the right amount of tang and brightness without overpowering the delicate peas and mint. Trust me, once you try this, you’ll realize this isn’t just another salad—it’s your new go-to fresh pea and mint salad with lemon vinaigrette, guaranteed to impress without stress. It’s comfort food reimagined—simple, fresh, and totally satisfying.

What Ingredients You Will Need

This fresh pea and mint salad recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most of these are pantry staples or easy to find fresh at any market.

• Fresh or Frozen Peas: About 2 cups (300g) of shelled peas. I prefer fresh peas when in season for that sweet pop, but frozen work perfectly too.
• Fresh Mint Leaves: 1/2 cup (about 10g), roughly chopped. Mint is the star herb here—look for bright green, fragrant leaves.
• Baby Spinach or Mixed Greens (Optional): 1 cup (30g) for extra freshness and color.
• Red Onion: 1 small, thinly sliced. Adds a subtle sharpness that balances the sweetness.
• Cherry Tomatoes (Optional): 1/2 cup (75g), halved, for a juicy, colorful boost.

For the Lemon Vinaigrette:

• Fresh Lemon Juice: 3 tablespoons (45ml), freshly squeezed for that bright, zesty punch.
• Extra-Virgin Olive Oil: 1/4 cup (60ml), I recommend a fruity brand like California Olive Ranch for best flavor.
• Honey or Maple Syrup: 1 tablespoon (optional, for a touch of sweetness).
• Dijon Mustard: 1 teaspoon, to help emulsify the dressing and add subtle tang.
• Salt and Freshly Ground Black Pepper: To taste, because seasoning is everything.

If you’re looking to tweak things, using almond oil instead of olive oil gives a nuttier twist, and swapping honey for maple syrup keeps it vegan-friendly. For those with allergies, you can omit tomatoes or onion without losing too much character. This salad is flexible, but the fresh pea and mint combination with lemon vinaigrette is absolutely the heart of it all.

Equipment Needed

• Mixing Bowl: A large one to toss everything neatly without spilling.
• Small Bowl or Jar: For whisking or shaking the lemon vinaigrette.
• Whisk or Fork: To blend the dressing smoothly.
• Sharp Knife and Cutting Board: For chopping mint, slicing onion, and prepping any optional veggies.
• Pot for Blanching Peas: If using fresh peas, a medium saucepan to boil water and an ice bath bowl to shock peas quickly.

If you don’t have a whisk handy, a tightly lidded jar works wonders for shaking up the vinaigrette super fast. For the peas, blanching is optional but highly recommended for the best texture and color—if you skip blanching, frozen peas can be thawed in a colander under cold water. Honestly, this salad is forgiving with equipment, so no need to fuss.

Preparation Method

1. Prepare the Peas: If you’re using fresh peas, bring a pot of salted water to a boil. Add the peas and blanch for 1-2 minutes until bright green and tender-crisp. Immediately drain and plunge them into an ice bath to stop cooking. Drain again and set aside. If using frozen peas, thaw them under cold running water and drain well.
2. Chop the Mint: Rinse the mint leaves, pat dry, and roughly chop them. You want enough small pieces to spread that fresh flavor evenly throughout the salad.
3. Slice the Onion: Thinly slice the red onion into half-moons, then separate the layers for a delicate crunch.
4. Prepare Any Optional Veggies: Halve the cherry tomatoes and rinse the baby spinach or mixed greens if using.
5. Make the Lemon Vinaigrette: In a small bowl or jar, combine freshly squeezed lemon juice, extra-virgin olive oil, Dijon mustard, honey (or maple syrup), salt, and pepper. Whisk or shake vigorously until the dressing is emulsified and slightly thickened. Taste and adjust salt or lemon juice as needed.
6. Toss the Salad: In your large mixing bowl, combine the peas, chopped mint, sliced onion, and any optional greens or tomatoes. Pour the lemon vinaigrette over and toss gently but thoroughly to coat everything evenly.
7. Let it Rest (Optional): Let the salad sit for 5-10 minutes to allow the flavors to mingle, or serve immediately for the freshest crunch.

Throughout the process, watch for vibrant colors and fresh aromas—bright green peas, minty scent, and the sharpness of the lemon vinaigrette. If your salad tastes a little flat, a pinch more salt or a splash more lemon juice usually does the trick. Also, don’t over-dress it; you want every bite lightly kissed by the vinaigrette, not swimming in it.

Cooking Tips & Techniques

Here are some tips I’ve learned over many batches of fresh pea and mint salad with lemon vinaigrette:

• Blanch Peas Quickly: The secret to that perfect bright green color and sweet pop is a quick blanch and ice bath. Overcooking can turn peas mushy and dull.
• Use Fresh Lemon Juice: Bottled lemon juice just doesn’t have the same zing. Freshly squeezed juice makes all the difference in the vinaigrette’s brightness.
• Don’t Skip the Mustard: Dijon mustard isn’t just for flavor—it helps emulsify the dressing so oil and lemon juice don’t separate.
• Chop Mint Properly: Tear or chop mint leaves to release oils but avoid pulverizing into a paste. Small, gentle pieces spread flavor best.
• Balance Sweetness: A touch of honey or maple syrup balances the acidity. But start small—you can always add more if needed.
• Multitask Efficiently: While peas blanch, prep your herbs and veggies. This keeps the process smooth and fast.

One funny lesson: I once skipped the ice bath and ended up with dull, soft peas—lesson learned! Also, tossing the salad just before serving keeps the mint fresh and vibrant, rather than wilted. You want that fresh, crisp bite, you know?

Variations & Adaptations

This fresh pea and mint salad with lemon vinaigrette is wonderfully flexible. Here are some ways to make it your own:

• Protein Boost: Add crumbled feta cheese or toasted pine nuts for an extra layer of flavor and texture.
• Seasonal Twist: Swap peas for fresh green beans in summer or toss in some snap peas for crunch.
• Vegan & Allergy-Friendly: Skip any cheese and use maple syrup instead of honey to keep it plant-based and allergen-friendly.
• Different Herbs: Try swapping mint for fresh basil or tarragon for a different herbal note.
• Grain Bowl Style: Serve the salad over cooked quinoa or farro to turn it into a heartier meal.

One of my favorite variations includes adding a handful of toasted almonds and a sprinkle of lemon zest on top—adds a crunch that’s just dreamy. Honestly, this salad invites creativity while keeping that fresh pea and mint essence front and center.

Serving & Storage Suggestions

This fresh pea and mint salad with lemon vinaigrette is best served chilled or at room temperature. It’s a perfect side to grilled chicken, fish, or a simple pasta dish. For a light lunch, serve it alongside crusty bread or dollops of creamy ricotta.

To store, keep the salad and vinaigrette separate if possible. The salad will keep in the fridge for up to 2 days, but mint and peas are happiest fresh. If pre-tossed, store in an airtight container and give it a gentle stir before serving.

Reheat? Nope—this salad is best fresh and cold. The flavors actually deepen after sitting for a bit, so if you have leftovers, let it rest in the fridge for an hour before serving to let the lemon vinaigrette soak in.

Pair it with a crisp white wine or a sparkling water with a splash of lemon for a refreshing meal experience that feels just right.

Nutritional Information & Benefits

This fresh pea and mint salad with lemon vinaigrette is not only delicious but also packed with nutrients. Peas are a great source of plant-based protein, fiber, and vitamins A, C, and K. Mint adds antioxidants and aids digestion, while lemon juice provides a boost of vitamin C.

The olive oil in the vinaigrette offers heart-healthy fats, making this salad a nourishing choice for a light meal or side. It’s naturally gluten-free, low-carb, and can easily be made vegan. Keep in mind, some recipes include optional cheese or nuts, so adjust accordingly if you have allergies or dietary restrictions.

From my wellness perspective, this salad feels like a fresh breath of spring—light, bright, and energizing without weighing you down. It’s a simple way to sneak in greens and plant power, honestly.

Conclusion

So, why should you give this fresh pea and mint salad with lemon vinaigrette a try? Because it’s one of those rare recipes that’s quick, easy, and delivers a punch of fresh flavor every single time. You can tweak it to fit your mood or pantry, and it always feels like a little celebration of spring in a bowl.

I love this salad because it reminds me of simple joys—family gatherings, sunny afternoons, and the kind of food that makes you feel cared for without fuss. Give it a whirl, make it your own, and let me know how it turns out. Don’t forget to share your twists or questions in the comments—I’m always excited to hear your stories!

Here’s to many fresh, bright meals ahead!

FAQs

Can I use frozen peas for this salad?

Absolutely! Frozen peas work well; just thaw them under cold water and drain before using. Blanching fresh peas is best for flavor and texture, but frozen peas are a convenient alternative.

How long can I store the salad after dressing it?

It’s best eaten fresh or within 1-2 days when stored in an airtight container in the fridge. To keep the mint vibrant and peas crisp, store the dressing separately if possible.

Can I make the lemon vinaigrette ahead of time?

Yes, you can prepare the vinaigrette a day ahead and store it in the refrigerator. Just give it a good shake or whisk before using, as the oil and lemon juice may separate.

What can I substitute for fresh mint if I don’t have any?

Basil or tarragon make good alternatives, though the flavor will change. Dried mint isn’t recommended as it lacks the fresh brightness this salad needs.

Is this salad suitable for a vegan diet?

Definitely! Just skip any cheese or honey in the vinaigrette and use maple syrup instead. The salad is naturally plant-based and gluten-free.

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