Spring Pea and Mint Salad with Feta Joy
Sweet peas, cooling mint, salty feta, and bright lemon come together in a crisp, springy salad that’s perfect for brunch spreads or an easy weeknight side.
Equipment
- Small pot
- Medium bowl (for ice bath)
- Slotted spoon
- Large mixing bowl
- Dry skillet (for toasting nuts)
- Small jar or bowl (for dressing)
- Whisk
- Knife
- Cutting board
Ingredients
For the salad
- 1 cup shelled green peas fresh or frozen
- 2 cups sugar snap peas strings removed, sliced on the diagonal
- 3–4 medium radishes thinly sliced
- 1 small Persian cucumber quartered lengthwise and sliced
- 1/3 cup crumbled feta cheese preferably from a block
- 1/3 cup fresh mint leaves loosely packed; torn or roughly chopped
- 2 tablespoons fresh flat-leaf parsley finely chopped (optional)
- 2 tablespoons toasted sliced almonds or pine nuts optional
For the lemon-mint dressing
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice about 1 small lemon
- 1 teaspoon lemon zest finely grated
- 1 teaspoon Dijon mustard
- 1/2 teaspoon honey or sugar to soften the acidity
- 1/4 teaspoon fine sea salt plus more to taste
- freshly ground black pepper to taste
Instructions
- Prep an ice bath for the peas: Fill a medium bowl halfway with cold water and add a generous handful of ice. Set it near the stove.
- Blanch the shelled peas: Bring a small pot of salted water to a boil. Add the shelled peas and cook just until bright green and slightly tender, about 1–2 minutes for fresh peas or 1 minute for frozen. Transfer immediately to the ice bath with a slotted spoon; chill 2–3 minutes, then drain well and dry on a towel.
- Prep the sugar snap peas and other vegetables: Trim ends and remove strings from snap peas; slice on a sharp diagonal into bite-size pieces. Thinly slice the radishes and cucumber. Transfer everything to a large mixing bowl.
- Toast the nuts (if using): Toast sliced almonds or pine nuts in a dry skillet over medium heat until lightly golden and fragrant, 3–5 minutes. Transfer to a plate to cool.
- Make the lemon-mint dressing: In a small jar or bowl, combine olive oil, lemon juice, lemon zest, Dijon mustard, honey, salt, and black pepper. Whisk (or shake) until emulsified. Taste and adjust with a pinch more salt or honey if needed.
- Combine the peas and herbs: Add the cooled, dried shelled peas to the bowl with snap peas, radishes, and cucumber. Add mint and parsley (if using) and toss gently.
- Dress the salad lightly: Pour about two-thirds of the dressing over the salad and toss gently. Taste and add more dressing a spoonful at a time as needed.
- Fold in the feta and nuts: Sprinkle feta and toasted nuts over the salad and gently fold a few times so some feta stays in larger pieces.
- Chill briefly, then serve: Refrigerate 15–20 minutes. Give a final toss, then taste and adjust salt and pepper before serving.
Nutrition
Calories: 240kcalCarbohydrates: 18gProtein: 7gFat: 17gSaturated Fat: 4gCholesterol: 15mgSodium: 420mgPotassium: 420mgFiber: 6gSugar: 7gVitamin A: 900IUVitamin C: 35mgCalcium: 160mgIron: 2mg
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