Name: Spring Pea Salad
Prep time: 15 min
Cook time: 2 min
Total time: 17 min
Cuisine: British
Ingredients: 300g fresh or frozen peas; 100g baby spinach or mixed greens; 50g radishes, thinly sliced; 50g crumbled feta cheese; 1 small red onion, thinly sliced; 2 tbsp extra virgin olive oil; 1 tbsp fresh lemon juice; 1 tsp honey or maple syrup; Fresh mint leaves, torn; Salt and freshly ground black pepper, to taste

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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 fondest memories is picking fresh peas from my garden with my grandmother on bright spring mornings. The sun streaming through the kitchen window, the fresh scent of herbs, and the sound of peas popping out of their pods those moments taught me the joy of simple, fresh ingredients. This Spring Pea Salad recipe brings back all those happy memories. Every bite is crisp, vibrant, and brimming with the natural sweetness of fresh peas.

I created this salad to be a go-to springtime side dish, perfect for family lunches, picnics, or a light dinner. It’s quick, fresh, and full of textures sweet peas, crunchy radishes, creamy feta, and a zesty lemon dressing that makes everything pop. This Spring Pea Salad is exactly what I reach for when I want something healthy, bright, and utterly delicious.

Why I Love Making This Recipe

I love how this salad celebrates the season. Fresh peas are naturally sweet and tender, and when combined with crisp greens, mint, and a light vinaigrette, it’s refreshing and satisfying. What makes me happiest is serving this to friends or family and seeing them take that first bright, flavorful bite it’s always met with smiles and “Wow, this is so fresh!”

This Spring Pea Salad is also versatile. You can make it ahead for lunchboxes, double the recipe for gatherings, or even add roasted nuts or avocado for extra richness. It’s a recipe that’s as adaptable as it is beautiful on the plate.

Ingredients & Little Kitchen Secrets

Here’s what you’ll need for the freshest spring pea salad:

300g fresh or frozen peas
100g baby spinach or mixed greens
50g radishes, thinly sliced
50g crumbled feta cheese
1 small red onion, thinly sliced
2 tbsp extra virgin olive oil
1 tbsp fresh lemon juice
1 tsp honey or maple syrup
Fresh mint leaves, torn
Salt and freshly ground black pepper, to taste

Little Kitchen Secrets:

If using frozen peas, blanch them for 2 minutes in boiling water and then shock in ice water to preserve color and crunch.
Lemon juice brightens the flavors and balances the sweetness of peas.
Fresh herbs like mint or parsley take this salad from simple to extraordinary.

How I Make It, Step by Step

If using frozen peas, boil for 2 minutes, then rinse under cold water and drain well.
In a large bowl, combine peas, spinach or mixed greens, sliced radishes, and red onion.
In a small bowl, whisk together olive oil, lemon juice, honey, salt, and pepper to make the dressing.
Pour the dressing over the salad and gently toss to combine.
Sprinkle crumbled feta and torn mint leaves on top just before serving.
Taste and adjust seasoning if needed. Serve immediately or chill for 15–20 minutes for a cooler salad.

How I Serve It at Home

I love serving this Spring Pea Salad as a side with grilled chicken or fish, or as part of a light spring lunch with crusty bread. The vibrant colors make it perfect for entertaining — it looks just as good as it tastes. Sometimes I like to add toasted almonds or pistachios for a nutty crunch, which everyone loves.

Storage, Reheating & Make-Ahead Tips

Storage: Keep in an airtight container in the fridge for up to 2 days.
Make-Ahead: Keep the dressing separate if you want to prepare it a day in advance. Toss just before serving.
Do Not Reheat: This salad is best served fresh and chilled reheating will wilt the greens and change the texture of the peas.

100-Word Short Version

My Spring Pea Salad is a fresh, vibrant, and easy-to-make salad perfect for springtime lunches or dinners. Combine fresh or blanched peas, baby spinach, thinly sliced radishes, red onion, and crumbled feta in a bowl. Whisk together olive oil, lemon juice, honey, salt, and pepper for a light dressing. Toss the salad gently, sprinkle torn mint leaves on top, and serve immediately. This salad is crisp, colorful, and full of bright flavors. Serve it as a side with grilled meats, fish, or on its own for a light meal. Quick, healthy, and utterly delicious!

Recipe Card Section

⏱️ Time: Prep 15 mins | Cook 2 mins | Total 17 mins

📝 Notes:

Use fresh peas for the sweetest flavor.
Toss dressing just before serving to keep greens crisp.
Add toasted nuts for extra crunch.

Conclusion

This Spring Pea Salad is more than a salad it’s a celebration of spring, fresh flavors, and the joy of sharing food. Every time I make it, I remember those bright mornings in my grandmother’s garden and the happiness that simple, fresh ingredients can bring. It’s light, vibrant, and a perfect addition to any meal. I hope you enjoy making and sharing this salad as much as I do it’s the taste of spring on a plate!

Ingredients

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