Description
A light and refreshing spring pea and mint salad featuring sweet peas, fresh mint, tangy lemon juice, and creamy feta, garnished with toasted pine nuts. Perfect as a healthy side dish or a fresh snack, combining bright flavors and crisp textures in just 20 minutes.
Ingredients
Scale
Salad
- 1 cup fresh sweet peas (or frozen)
- ¼ cup fresh mint leaves, chopped
- 2 tbsp freshly squeezed lemon juice
- 2 tbsp extra virgin olive oil
- ¼ cup crumbled feta cheese (or goat cheese)
- 2 tbsp toasted pine nuts (or chopped walnuts/almonds)
- Salt and pepper to taste
Instructions
- Blanch Peas: Bring a pot of salted water to a boil, then blanch the peas for 3 minutes until they turn tender but remain bright green. Drain the peas and immediately cool them under cold running water to stop the cooking process and preserve their color and texture.
- Combine Ingredients: In a large bowl, mix the cooled peas with the chopped fresh mint, lemon juice, and olive oil. Toss gently to evenly coat the peas without breaking them.
- Add Garnishes: Carefully fold in the crumbled feta cheese and toasted pine nuts, taking care to keep the peas intact and maintain the salad’s fresh texture.
- Serve or Chill: Serve the salad immediately for the freshest flavor, or refrigerate it for 30 minutes to allow the flavors to meld before serving.
Notes
- Use frozen peas if fresh are not available, but thaw and drain well before blanching.
- Substitute pine nuts with nuts like almonds or walnuts for different textures and flavors.
- For a vegan version, omit the feta or use a plant-based cheese alternative.
- Serve this salad as a side dish with grilled meats or as a light lunch on its own.
- Chilling enhances the lemon and mint flavors but avoid storing longer than a day to maintain pea freshness.
