Description
Fresh Spring Pea Salad is bright, sweet, and refreshing. Packed with peas, sugar snap peas, spinach, mint, and feta, this healthy salad is perfect for lunch, brunch, or as a colorful side dish. Light lemon-honey dressing and optional toasted nuts make it extra delightful and full of texture.
Ingredients
Scale
- 300g fresh or frozen peas
- 100g sugar snap peas, trimmed and halved
- 100g baby spinach leaves
- 50g fresh mint leaves, roughly chopped
- 50g crumbled feta cheese
- 2 tbsp extra virgin olive oil
- 1 tbsp lemon juice
- 1 tsp honey
- Salt and freshly ground black pepper, to taste
- Optional: toasted pine nuts or almonds
Instructions
- Boil peas 1–2 minutes, then shock in ice water. Drain and pat dry.
- Trim and halve sugar snap peas.
- Combine peas, sugar snap peas, spinach, and mint in a large bowl.
- Whisk olive oil, lemon juice, honey, salt, and pepper for dressing.
- Drizzle dressing over salad and toss gently.
- Sprinkle feta on top.
- Add toasted nuts if using.
- Serve immediately or chill 30 minutes.
Notes
Blanch peas for color and crispness. Add feta and nuts just before serving. Store salad in fridge up to 2 days.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 6g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 10mg