Pea Salad
This easy pea salad with mint and radishes has no mayo, just a light vinaigrette, fresh flavor, and a quick 15 minute prep. It’s the perfect side dish for your favorite summer recipes.
You may also love my apple cranberry walnut salad and blackberry arugula salad recipes.
Want to Save this Recipe?
We'll email you a link to this recipe, so you can come back to it later!
Our green pea salad is a light and simple side dish that’s quick to throw together and full of flavor. I make this one often when I want something bright and fresh to balance out heavier main dishes.
There’s no mayo in this recipe just a light lemon dressing, similar to a vinaigrette, that pairs perfectly with the sweetness of the peas and the spiciness of the radishes.
Why This Recipe Works
The base of this salad is thawed frozen peas. Just soak them in warm water for a few minutes, drain, and they’re ready to go.
I love how the peas stay slightly firm, and when you add in some sliced radishes, chopped mint, and a bit of shallot or red onion, all the flavors really come together.
The dressing is just a quick mix of olive oil, lemon juice, salt, and pepper. Nothing fancy, but it’s just enough bring everything together.
You can sprinkle in some feta if you like (I usually do), and toasted pine nuts or sliced almonds are great for some extra texture.
What You’ll Need
Here’s a quick glance at what goes into our pea salad recipe along with some easy swaps:
Green Peas: I use frozen peas, thawed and dried. They’re easy and taste great.
Radishes: Thinly sliced for some crunch. A mandolin or food processor slices these in no time!
Mint: Fresh mint gives the dish a pop of brightness. If you’d rather not use mint, try fresh thyme, oregano, or basil.
Shallot or Red Onion: A little goes a long way, so it’s best to finely chop whichever you use.
Olive Oil and Lemon Juice: Makes the base of the dressing. Try to use freshly squeezed lemon juice for the best taste.
Salt and Pepper: Simple seasonings to enhance the other ingredients.
Feta Cheese: Optional, but I like the tanginess it adds.
Nuts: Pine nuts or slivered almonds are both great choices. Sunflower seeds or pepitas (pumpkin seeds) are a good substitute if you can’t have nuts.
How to Make It
Start by prepping your ingredients. Thaw and dry the peas, slice the radishes, and chop the mint. It’s important to make sure the peas are well dried so the salad doesn’t get watery.
I usually whisk up the vinaigrette while everything else is coming together. Then it’s just a matter of tossing it all in a bowl and giving it a good stir.
If I have time, I let it sit in the fridge for about 15 minutes before serving. That gives the flavors a chance to blend. If desired, you can always add an extra sprinkle of feta and almonds over the top just before serving.
Serving Tips
This salad pairs well with anything grilled like chicken, fish, even burgers. It’s perfect for potlucks and holiday meals, too.
Can I use canned peas for pea salad?
You can, but I don’t recommend it. Canned peas tend to be much softer and can turn mushy when tossed with the dressing. Frozen peas hold their shape and texture better.
Storage
Store any leftover pea salad in an airtight container in the refrigerator for up to 2 days. Give it a quick toss before serving.
How to Video
Ingredients
- 2 cups frozen peas, thawed
- ½ cup thinly sliced radishes
- 2 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ cup fresh mint leaves, chopped
- ¼ cup crumbled feta cheese, optional
- 1 small shallot, finely diced (or 2 tablespoons red onion)
- ¼ cup slivered almonds, or toasted pine nuts (optional)
Instructions
- Thaw the peas in warm water for a few minutes, then drain and pat dry.2 cups frozen peas
- Slice the radishes thin using a mandoline, food processor with a slicing blade, or a sharp knife.½ cup thinly sliced radishes
- Whisk the olive oil, lemon juice, salt, and black pepper in a small bowl.2 tablespoons extra virgin olive oil1 tablespoon lemon juice½ teaspoon salt¼ teaspoon ground black pepper
- In a large bowl, toss the peas, radishes, mint, shallot, and nuts if using.¼ cup fresh mint leaves¼ cup crumbled feta cheese1 small shallot¼ cup slivered almonds
- Pour the dressing over the salad and toss gently to combine.
- Sprinkle feta on top if using.
- Let the salad sit for 15 minutes in the fridge or serve immediately.
Want to Save this Recipe?
We’ll email you a link to this recipe, so you can come back to it later!
Suggested Equipment
Notes
Nutrition
Meet Kim
Hi, I’m Kim Vargo! I love making scratch-made desserts and classic dinners that bring back a little nostalgia. Whether it’s a stovetop meal or a simple pasta bake, I’m all about good food made without the extra fuss.
