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Fresh Pea and Mint Salad with Lemon Vinaigrette

fresh pea and mint salad - featured image

A bright and refreshing salad featuring sweet peas, fresh mint, and a zingy homemade lemon vinaigrette. Perfect for spring and summer, this quick and easy salad is a crowd-pleaser that’s light, fresh, and delicious.

Ingredients

Scale
  • 2 cups (300g) fresh or frozen shelled peas
  • 1/2 cup (about 10g) fresh mint leaves, roughly chopped
  • 1 cup (30g) baby spinach or mixed greens (optional)
  • 1 small red onion, thinly sliced
  • 1/2 cup (75g) cherry tomatoes, halved (optional)
  • 3 tablespoons (45ml) fresh lemon juice
  • 1/4 cup (60ml) extra-virgin olive oil
  • 1 tablespoon honey or maple syrup (optional)
  • 1 teaspoon Dijon mustard
  • Salt and freshly ground black pepper, to taste

Instructions

  1. If using fresh peas, bring a pot of salted water to a boil. Add peas and blanch for 1-2 minutes until bright green and tender-crisp. Drain and plunge into an ice bath to stop cooking. Drain again and set aside. If using frozen peas, thaw under cold running water and drain well.
  2. Rinse mint leaves, pat dry, and roughly chop.
  3. Thinly slice the red onion into half-moons and separate the layers.
  4. Prepare optional veggies: halve cherry tomatoes and rinse baby spinach or mixed greens.
  5. In a small bowl or jar, combine lemon juice, olive oil, Dijon mustard, honey or maple syrup, salt, and pepper. Whisk or shake vigorously until emulsified and slightly thickened. Adjust seasoning to taste.
  6. In a large mixing bowl, combine peas, chopped mint, sliced onion, and any optional greens or tomatoes. Pour vinaigrette over and toss gently but thoroughly to coat evenly.
  7. Let the salad rest for 5-10 minutes to allow flavors to meld, or serve immediately for the freshest crunch.

Notes

Blanch peas quickly to preserve bright color and sweet flavor. Use freshly squeezed lemon juice for best brightness. Dijon mustard helps emulsify the dressing. Toss salad just before serving to keep mint fresh. Salad can be stored up to 2 days in fridge; keep dressing separate if possible.

Nutrition

Keywords: pea salad, mint salad, lemon vinaigrette, fresh pea salad, spring salad, easy salad, healthy salad, vegetarian salad, gluten-free salad, vegan salad