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.
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.
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.
More Salad Recipes
How to Video
What You’ll Need
- 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 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)
How to Make It
- 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 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.
Suggested Equipment
- Mixing Bowls