There’s something magical about the first bite of my Spring Pea & Mint Salad – it tastes like sunshine and crisp spring mornings all in one. I fell in love with this combo years ago at a farmer’s market, when a sweet older vendor handed me a sample from her ice-filled cooler. The way those sweet peas popped against the bright mint made me an instant convert. Now I make this every spring when peas are at their peak, and it never fails to make me smile. It’s the simplest little salad, but oh my goodness – when those fresh flavors hit, it’s like winter never happened.
Why You’ll Love This Spring Pea & Mint Salad
Trust me, this salad isn’t just another side dish – it’s a total game-changer for spring meals. Here’s why:
- Lightning-fast prep: You’re literally 10 minutes away from the freshest bite of spring (yes, even counting the blanching time!).
- That magical flavor combo: Sweet peas and cool mint play off each other like they were made to be together (because honestly, they were).
- Works for everyone: Naturally vegetarian, easily made vegan – it’s the kind of dish that makes guests think you fussed way more than you did.
- Meal transformer: Serve it alongside grilled chicken, toss it with pasta, or eat it straight from the bowl when no one’s looking – I won’t judge.
It’s the salad I crave when winter’s finally over and my taste buds are begging for something bright and alive.
Ingredients for Spring Pea & Mint Salad
Okay, let’s talk ingredients – this is where the magic starts! You’ll want:
- 2 cups fresh spring peas (please, please use fresh – frozen just won’t give you that perfect pop!)
- 1/4 cup tightly packed mint leaves, finely chopped (I like to roll them up like little cigars before slicing for perfect ribbons)
- 1 tbsp good olive oil (this is one of those times splurging on the nice stuff pays off)
- 1 tbsp fresh lemon juice (lime works in a pinch, but lemon’s brightness is my forever favorite here)
- 1/4 tsp salt (I use flaky sea salt because I’m extra like that)
- 1/4 tsp freshly cracked black pepper (none of that pre-ground stuff – the difference is real!)
That’s it! Six simple ingredients that somehow add up to way more than the sum of their parts. No complicated pantry items here – just fresh, honest flavors waiting to shine.
How to Make Spring Pea & Mint Salad
Okay, let’s get to the fun part – making this little bowl of springtime happiness! Don’t let the fancy name fool you – this salad couldn’t be simpler to pull together. I’ll walk you through each step like I’m right there in the kitchen with you (wine glass in hand, naturally).
Step 1: Blanch the Peas
First, bring a pot of water to a rolling boil – you want enough to let the peas swim freely. Here’s my trick: salt it like the sea! While that’s heating, prep an ice bath (just a bowl of ice water). Now, drop those gorgeous green peas in the boiling water and set your timer for exactly 2 minutes – not a second more! We want them tender-crisp, not mushy. The moment the timer beeps, scoop them out and plunge them into the ice bath to stop the cooking. This keeps that perfect bright green color and pop-able texture.
Step 2: Prepare the Dressing
While the peas are cooling, let’s make the dressing. Grab a small bowl and whisk together the olive oil and lemon juice like you mean it – you want them fully combined. A tiny pinch of salt and pepper goes in now too. Taste it! Want it brighter? Add a few more drops of lemon. Too tart? Drizzle in a smidge more oil. This is your moment to make it perfect for your palate.
Step 3: Combine and Serve
Drain those cooled peas well (no one likes a watery salad!) and toss them gently with the chopped mint in your serving bowl. Pour the dressing over top and give it all a loving toss – I use my hands to make sure every pea gets some love. Scatter a few extra mint leaves on top for that “I totally meant to make it look this pretty” effect. Pop it in the fridge for 10 minutes if you can wait – the flavors get even happier when they have a minute to mingle!
Tips for the Best Spring Pea & Mint Salad
Listen, I’ve made this salad more times than I can count, and these little tricks make all the difference:
- Shell those peas fresh – the flavor difference between pre-shelled and just-popped-from-the-pod peas will blow your mind
- Taste as you go with the dressing – some days I want it zingier, other days mellower
- Crumbled feta adds creamy saltiness that’s just *chef’s kiss*
- Thinly sliced radishes give the prettiest pink crunch if you’re feeling fancy
Oh! And always make extra – this salad disappears faster than you’d think!
Spring Pea & Mint Salad Variations
Here’s the beautiful thing about this salad – it’s like a perfect little blank canvas waiting for your personal touch! Don’t have mint? Basil makes a gorgeous substitute – it brings a sweet, almost licorice-like flavor that plays so nicely with the peas. If you’re out of shelling peas, sugar snap peas sliced on the diagonal give the most wonderful crunch.
Want to turn this side into a meal? Oh honey, let’s talk:
- Grilled chicken tossed right in makes it lunch-worthy
- Flaky salmon on top turns it into something fancy
- Toasted almonds or walnuts add the most satisfying crunch
The only rule? Have fun with it – this salad loves to play dress-up!
Serving Suggestions for Spring Pea & Mint Salad
This salad shines bright wherever you put it! For weeknight dinners, I love pairing it with simple grilled fish – the fresh flavors cut right through rich salmon or flaky cod. At picnics, it’s magical with crusty bread and a smear of soft goat cheese. Honestly? It’s equally happy as a starter, side, or piled high on toast for the world’s freshest crostini. Wherever spring takes you, this salad’s ready to tag along!
Storage & Reheating
Here’s the deal with leftovers – tuck any uneaten salad into an airtight container and it’ll stay fresh in the fridge for about 2 days. The peas might soften slightly, but that minty brightness holds up surprisingly well! Just remember: no freezing (it turns the peas into little green pebbles – trust me, I learned the hard way). And whatever you do, serve it cold – that refreshing chill is half the magic!
Nutritional Information
Want to know what’s in that delicious bowl of spring goodness? Here’s the scoop (but remember – these are estimates since ingredient sizes can vary):
- Serving Size: About half the recipe
- Calories: 120
- Carbs: 12g (4g fiber, 4g sugar)
- Protein: 5g
- Fat: 7g (1g saturated, 5g unsaturated)
See? Light, fresh, and packed with all the good stuff – that’s why I feel zero guilt going back for seconds!
Common Questions About Spring Pea & Mint Salad
I get asked about this salad all the time – here are the answers to those burning questions!
Can I use frozen peas?
Honestly? I wouldn’t. Frozen peas lose that perfect pop and bright flavor. But if you’re desperate, thaw them first and skip the blanching – just toss them straight in cold.
How do I make it vegan?
It already is! Just double-check your ingredients – some brands of feta contain animal rennet if you’re adding that.
What’s the best mint variety?
Regular spearmint works beautifully, but if you find it, try pineapple mint – its fruity notes make the salad extra special.
Can I make it ahead?
Absolutely! Just hold the dressing until serving time – the peas stay perky for hours in the fridge.
What if I don’t like mint?
No worries! Try basil or even a bit of dill for a completely different (but still delicious) twist.
Share Your Spring Pea & Mint Salad
I’d love to see your creations! Tag me @MyKitchenAdventures so I can ooh and ahh over your beautiful bowls – nothing makes me happier than seeing this recipe out in the wild making people smile.