Garden Pea Salad
A crisp, cold salad featuring fresh garden peas, bright mint, and a lemon-olive oil vinaigrette that delivers a refreshing balance of sweetness and acidity.
Ingredients
Salad Ingredients
- 2 cups Fresh garden peas Shell peas or snap peas removed from pods; frozen peas may be used if thawed and drained.
- 1/3 cup Fresh mint leaves, chopped Use spearmint or peppermint; basil is an alternative that softens the minty profile.
Vinaigrette Ingredients
- 2 tablespoons Lemon juice Freshly squeezed for best brightness; use more to taste for higher acidity.
- 3 tablespoons Olive oil Extra virgin for fruitiness; light olive oil softens the finish.
- 1/2 teaspoon Salt Adjust to taste; flaky sea salt works well for finishing.
- 1/4 teaspoon Freshly ground pepper Black pepper provides balance; white pepper is a milder substitute.
Instructions
Preparation
- Combine fresh garden peas and chopped mint leaves in a medium bowl, tossing gently to distribute herbs evenly throughout the peas.
Make the Vinaigrette
- Whisk together lemon juice, olive oil, salt, and pepper in a separate small bowl until the vinaigrette becomes smooth and slightly emulsified.
Dress the Salad
- Pour the vinaigrette over the pea and mint mixture, ensuring the dressing fully coats the peas for balanced seasoning with each bite.
- Toss gently to combine, using a soft folding motion to avoid bruising the mint and to keep the peas intact and vibrant.
Serve
- Serve immediately or chill in the refrigerator before serving, depending on whether you prefer the peas slightly cool or room temperature.
Notes
Use the freshest peas you can find during peak season for natural sweetness and a firm texture. Chop the mint finely to release aromatic oils, enhancing the salad’s flavor without overpowering the peas.