Name: Easy Spring Pea Salad
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: British
Ingredients: 300g fresh or frozen peas; 100g sugar snap peas, trimmed; 50g baby spinach or mixed greens; 1 small red onion, thinly sliced; 50g feta cheese, crumbled (optional); 1 handful fresh mint leaves, chopped; 1 handful fresh parsley, chopped; Juice of 1 lemon; 3 tbsp olive oil; Salt and black pepper, to taste; Optional: toasted pine nuts or almonds

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Hi👋 I’m MARILYN, a 34-year-old from the United Kingdom. Cooking is my passion, and I love sharing delicious, easy-to-follow recipes. Join me on marilynrecipes.com to explore a world of culinary delights, from comforting classics to innovative creations. Let’s make cooking fun and enjoyable for everyone! Cooking is about more than just food it’s about sharing stories and making memories.

One of my favorite springtime memories is walking through my local farmers’ market with a basket in hand, inhaling the smell of fresh herbs and crisp vegetables. I remember discovering the sweetest little sugar snap peas and feeling inspired to create something light, fresh, and vibrant. That’s how I came to love my Easy Spring Pea Salad a recipe that’s bright, refreshing, and perfect for sharing with friends and family.

This salad is one of those recipes I keep returning to when I want something simple but full of flavor. The peas are crisp and sweet, the herbs are fragrant, and the dressing ties everything together with a light, zesty touch. I love making this salad for weekend lunches, garden parties, or as a side dish at dinner it’s always a hit.

Why I Love Making This Recipe

I adore this salad because it’s a celebration of spring. The colors are beautiful, the flavors are fresh, and it’s incredibly quick to prepare. There’s something so satisfying about combining a few simple ingredients and ending up with something that looks as good as it tastes.

What I love most is how versatile it is. You can serve it as a side for grilled fish or chicken, toss it with some quinoa for a light lunch, or even add crumbled feta or soft goat cheese for an extra creamy touch. Making this salad always makes me feel connected to the seasons, to fresh produce, and to simple, wholesome cooking.

Ingredients & Little Kitchen Secrets

Here’s what you’ll need for this refreshing spring salad:

300g fresh or frozen peas
100g sugar snap peas, trimmed
50g baby spinach or mixed greens
1 small red onion, thinly sliced
50g feta cheese, crumbled (optional)
1 handful fresh mint leaves, chopped
1 handful fresh parsley, chopped
Juice of 1 lemon
3 tbsp olive oil
Salt and black pepper, to taste
Optional: toasted pine nuts or almonds for crunch

Little kitchen secrets:

If using frozen peas, blanch them briefly in boiling water to preserve their bright color and sweet flavor.
Thinly slice the red onion and soak in cold water for 10 minutes to soften the sharpness.
Fresh herbs make a huge difference don’t skip the mint and parsley for that spring aroma.

How I Make It, Step by Step

Bring a pot of salted water to a boil and blanch the peas for 2–3 minutes. Drain and immediately rinse under cold water to stop cooking.
If using sugar snap peas, blanch them for 1–2 minutes until crisp-tender.
In a large mixing bowl, combine the peas, sugar snap peas, baby spinach, and thinly sliced red onion.
Add chopped mint and parsley, and crumble in the feta if using.
Drizzle with olive oil and lemon juice, then season with salt and black pepper to taste.
Toss everything gently until evenly coated.
Sprinkle toasted nuts on top if desired, for an extra layer of flavor and crunch.
Serve immediately, or chill for 15–20 minutes to let the flavors meld.

How I Serve It at Home

I often serve this salad as a side to grilled salmon or roasted chicken, but it’s just as delicious on its own for a light lunch. I love plating it in a shallow bowl so the colors of the peas, herbs, and feta really pop. A drizzle of extra olive oil before serving adds a little shine and richness. This salad is perfect for picnics, family gatherings, or a fresh spring dinner — it always brings a smile to the table.

Storage, Reheating & Make-Ahead Tips

Storage: Keep in an airtight container in the fridge for up to 2 days. It’s best eaten fresh, as the peas are crisp.
Make-Ahead: You can prep the vegetables and herbs ahead of time, but add the dressing just before serving to keep everything fresh and vibrant.
Tips: If you need to store it overnight, keep the dressing separate and toss together before serving.

100-Word Short Version

This Easy Spring Pea Salad is a fresh, vibrant, and easy-to-make dish perfect for spring and summer. Blanched peas and sugar snap peas combine with baby spinach, fresh herbs, and optional crumbled feta, then are tossed in a simple lemon-olive oil dressing. It’s crisp, refreshing, and full of flavor, making it a perfect side dish, light lunch, or picnic option. Add toasted nuts for extra crunch. This salad celebrates seasonal produce and is quick to prepare, ideal for sharing with friends and family. Every bite is bright, aromatic, and full of spring freshness.

Recipe Card Section

⏱️ Time
Prep: 10 mins | Cook: 5 mins | Total: 15 mins

📝 Notes

Use fresh herbs for best flavor.
Blanch frozen peas to preserve color and sweetness.
Keep dressing separate if storing overnight.

🍽️ Nutrition (per serving, approx.)
Calories: 140 kcal
Sugar: 6g
Sodium: 150mg
Fat: 9g
Saturated Fat: 2g
Unsaturated Fat: 7g
Carbohydrates: 12g
Fiber: 4g
Protein: 5g
Cholesterol: 10mg

Conclusion

Making this Easy Spring Pea Salad always brightens my kitchen and my day. It’s fresh, simple, and bursting with flavor a true celebration of spring produce. Sharing it with family and friends always brings joy, and it’s a wonderful reminder that healthy, beautiful food doesn’t have to be complicated. Enjoy this vibrant salad on its own or as part of a meal every bite is a little taste of sunshine.

Ingredients

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