Fresh Spring Pea and Mint Salad Recipe with Easy Zesty Lemon Vinaigrette

“You know that moment when you bite into something so fresh and bright it almost feels like spring in your mouth? That was me last Wednesday afternoon, standing by the kitchen window with a cracked mixing bowl in one hand and a bunch of mint leaves wilting slightly on the counter. Honestly, I wasn’t planning to whip up a salad that day, but a sudden craving for something crisp and green took over. It all started when my neighbor, Mrs. Larkin, popped by with a bag of fresh peas she’d just picked from her garden. She casually mentioned her favorite way to enjoy them—raw, with mint and a lemony dressing. At first, I thought, “Hmm, raw peas?” but curiosity got the better of me.

Mixing those vibrant peas with fragrant mint and a zesty lemon vinaigrette felt like catching a little burst of sunshine on a plate. The whole kitchen smelled like a fresh herb garden, and I ended up making a bit of a mess trying to zest the lemon while my dog tried to steal a pea or two from the counter. Maybe you’ve been there—caught between cooking and chaos! This fresh spring pea and mint salad has since become my go-to side dish when I want something light, lively, and just a little different. Let me tell you, it’s the kind of salad that makes you close your eyes with the first bite and smile because it’s that simple and satisfying.”

Why You’ll Love This Recipe

If you’re on the lookout for a salad that’s as effortless as it is delicious, this fresh spring pea and mint salad with zesty lemon vinaigrette ticks all the boxes. Here’s why it’s a keeper:

• Quick & Easy: Ready in under 15 minutes—perfect for those days when you want fresh without fuss.
• Simple Ingredients: Uses pantry staples and seasonal garden finds—no special trips to specialty stores needed.
• Perfect for Spring & Summer: A refreshing side for brunches, barbecues, or casual dinners.
• Crowd-Pleaser: Even the pickiest eaters love the bright flavors and crisp textures.
• Unbelievably Delicious: The combination of sweet peas, cooling mint, and tangy lemon dressing is a flavor party you don’t want to miss.

What sets this salad apart? It’s the way the lemon vinaigrette brings out the natural sweetness of the peas without overpowering their delicate texture. Plus, tossing in fresh mint leaves adds a cooling contrast that’s honestly addictive. I’ve tried versions that cook the peas or drown them in heavy dressings, but this raw, lightly dressed approach keeps everything vibrant and alive on your palate. It’s the kind of salad you can serve to guests without breaking a sweat, yet it looks like you spent hours fussing with it. And the best part? It makes you feel like you’re eating clean, fresh, and good-for-you food that actually tastes amazing.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients that work together to deliver bold flavor and a satisfying crunch without any complicated steps or hard-to-find items. Most of these are pantry staples or fresh produce you can get at your local market.

• Fresh spring peas: About 2 cups (300g) of fresh shelled peas—if fresh peas aren’t available, frozen peas thawed to room temperature work well too.
• Fresh mint leaves: A generous 1/4 cup (about 10g), roughly chopped—look for bright green leaves without spots or wilting.
• Extra virgin olive oil: 3 tablespoons (45ml)—I recommend a fruity, mild olive oil like California Olive Ranch for the best balance.
• Lemon juice: Freshly squeezed from 1 large lemon (about 3 tablespoons / 45ml)—this gives the vinaigrette its zesty punch.
• Lemon zest: 1 teaspoon—adds an aromatic brightness that makes a big difference.
• Honey or maple syrup: 1 teaspoon (optional)—balances the acidity with a touch of sweetness.
• Salt: 1/2 teaspoon kosher salt or to taste—helps bring out the salad’s flavors.
• Freshly ground black pepper: 1/4 teaspoon or to taste—adds a subtle kick.
• Optional add-ins:
  • 1/4 cup crumbled feta cheese for creaminess
  • 1/4 cup toasted pine nuts or slivered almonds for crunch
  • Baby arugula or spinach leaves for more greens

If you want a dairy-free or vegan version, just skip the cheese or swap with a tangy vegan cheese alternative. And if you can’t find fresh mint, fresh basil or even a pinch of dried mint can work in a pinch, though fresh is definitely best here. Remember, the lemon juice should be fresh-squeezed—not bottled—for that bright, clean flavor.

Equipment Needed

To make this fresh spring pea and mint salad with zesty lemon vinaigrette, you don’t need much, which is part of what makes it perfect for last-minute meals.

• Mixing bowl: A medium or large bowl for tossing the salad. A glass or ceramic bowl works great and doesn’t absorb flavors.
• Citrus zester or microplane: For zesting the lemon. If you don’t have one, a fine grater or even a vegetable peeler will do the trick.
• Juicer or reamer: To get fresh lemon juice. You can squeeze by hand if you don’t have one, but a reamer helps get every drop.
• Measuring spoons and cups: For precise ingredient amounts.
• Salad tongs or large spoon and fork: For tossing the salad gently without bruising the peas or mint.
• Optional: Small frying pan if you want to toast nuts for added crunch.

I once tried making this salad with a tiny, chipped bowl (don’t ask), and it was a bit tricky to toss without spilling peas everywhere. So, a good-sized bowl makes life easier. Also, keeping your knives sharp for chopping the mint is a lifesaver—nothing worse than bruising those delicate leaves!

Preparation Method

1. Shelled peas prep (5 minutes): If using fresh spring peas, shell them from their pods. Rinse under cold water and drain well. If using frozen peas, thaw completely at room temperature and pat dry with a kitchen towel to avoid watering down the salad.
2. Prepare the lemon vinaigrette (5 minutes): In a small bowl, combine the freshly squeezed lemon juice (about 3 tablespoons / 45ml) with 3 tablespoons (45ml) of extra virgin olive oil. Add 1 teaspoon lemon zest, 1 teaspoon honey or maple syrup (if using), 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper. Whisk vigorously until the dressing emulsifies into a smooth, slightly thickened vinaigrette. Taste and adjust seasoning if needed—sometimes a little extra lemon juice or honey balances it perfectly.
3. Chop the mint (2 minutes): Rinse the fresh mint leaves, pat dry, then roughly chop to release their aroma. Be careful not to over-chop; you want the pieces noticeable but not shredded.
4. Toss the salad (3 minutes): In your mixing bowl, combine the peas and chopped mint. Pour the lemon vinaigrette over and gently toss with salad tongs or a large spoon and fork until everything is evenly coated. The peas should glisten but not swim in dressing.
5. Add optional ingredients (2 minutes): If you’re using crumbled feta, toasted pine nuts, or baby greens, fold them in gently now. If toasting nuts, do so in a dry skillet over medium heat for 2-3 minutes until golden and fragrant, stirring constantly to avoid burning.
6. Final taste and chill (optional): Give the salad a final taste. Adjust salt, pepper, or lemon juice if needed. You can serve immediately or chill in the fridge for 15-20 minutes to let the flavors meld, though fresh mint aroma is strongest when served right away.

Little heads-up: Don’t overdress the salad or the peas lose their crisp charm. Also, if you’re squeezing lemons, watch out for seeds sneaking in—that’s happened to me more times than I care to admit! This salad is all about freshness and balance, so keep it light and lively.

Cooking Tips & Techniques

Even though this salad is simple, there are a few tricks that really make it shine and keep your prep stress-free.

• Choosing peas: Fresh spring peas are best for their natural sweetness and snap. If you’re stuck with frozen, thaw slowly and drain well to avoid watery salad.
• Mint handling: Always chop mint right before adding to the salad to preserve its bright flavor and aroma. Bruised or chopped too early, it can turn bitter.
• Lemon vinaigrette balance: Whisking the dressing until it’s slightly thickened helps it cling to the peas instead of pooling at the bottom. Adjust the sweetness and acidity to your taste—sometimes a tiny pinch of honey is magic.
• Toss gently: Peas are delicate, so toss lightly to keep their shape intact. Using salad tongs or large spoons helps you lift and turn rather than mash the ingredients.
• Timing: Make and dress the salad close to serving time to enjoy the freshest mint aroma and crisp pea texture. If you need to prep ahead, keep peas and dressing separate and combine just before serving.

One time, I overenthusiastically tossed the salad and ended up with peas squashed against the bowl—lesson learned! Slow, gentle movements preserve those pretty spheres. Also, if your lemon juice is too tart, adding a tiny bit of honey can round it out without making it sweet.

Variations & Adaptations

This fresh spring pea and mint salad is super versatile. Here are a few ways you can switch it up to suit your tastes or dietary needs:

• Protein boost: Add cooked shrimp, grilled chicken strips, or chickpeas for a light main dish version.
• Herb swap: Substitute mint with fresh basil, tarragon, or even dill for a different herbal note depending on what’s in your garden or fridge.
• Seasonal twist: In summer, toss in fresh chopped strawberries or radishes for a pop of color and flavor contrast.
• Low-carb option: Mix in some finely chopped cucumber or zucchini ribbons for added crunch without extra carbs.
• Dairy-free: Skip the feta or replace it with a sprinkle of toasted pumpkin seeds for a nutty texture.

Personally, I once tried adding a spoonful of ricotta stirred through just before serving—it was unexpectedly creamy and lovely! Feel free to experiment; this salad welcomes your creative touch.

Serving & Storage Suggestions

This salad is best served chilled or at room temperature. The bright, zesty flavors really sing when it’s not too cold but still refreshing.

• Serving ideas: Pair it with grilled fish, roasted chicken, or toss alongside a grain bowl for a fresh contrast.
• Presentation: Serve in a clear glass bowl to show off the vibrant green peas and mint leaves—it looks stunning on the table.
• Storage: Keep leftovers in an airtight container in the refrigerator for up to 2 days. The peas may soften slightly but still taste great.
• Reheating: This salad is best enjoyed cold or at room temperature; avoid reheating to preserve the fresh textures.
• Flavor development: Leftover salad can mellow and the lemon dressing melds with the peas over time, giving a slightly softer, more harmonious flavor—still delicious, just different.

Nutritional Information & Benefits

This fresh spring pea and mint salad is light but packed with nutrition. Here’s a rough estimate per serving (makes about 4 servings):

Nutrient	Amount
Calories	120 kcal
Protein	6 g
Carbohydrates	15 g
Fat	6 g
Fiber	4 g

Peas are a great source of plant-based protein and fiber, which help with digestion and satiety. Mint aids in digestion and adds antioxidants, while lemon juice provides vitamin C and a refreshing zing. This recipe is naturally gluten-free, low in fat (mostly healthy fats from olive oil), and can be adapted to be vegan or dairy-free. Eating fresh vegetables like these supports overall wellness and adds a vibrant, nourishing touch to your meals.

Conclusion

This fresh spring pea and mint salad with easy zesty lemon vinaigrette is one of those recipes that’s simple but never boring. It’s light, packed with fresh flavors, and just the right amount of zing to make you want another bite. I love how it feels like a little garden party on a plate, and honestly, it’s rescued me on many a busy day when I needed something quick but satisfying. I encourage you to make it your own—tweak the herbs, add your favorite nuts, or toss in some cheese if you like. Please share your versions or comments below—I’d love to hear how you put your spin on it!

Here’s to fresh flavors and easy meals that bring joy to the table. Happy cooking!

FAQs

Can I use frozen peas instead of fresh for this salad?

Absolutely! Thaw frozen peas completely and pat dry before using to avoid excess moisture. The flavor is slightly less sweet than fresh but still delicious.

How long can I store this salad in the fridge?

Store the salad in an airtight container for up to 2 days. It’s best enjoyed fresh, as peas may soften over time and mint flavor may mellow.

Can I prepare the lemon vinaigrette ahead of time?

Yes, you can make the dressing a day ahead and keep it refrigerated. Whisk it again before using, as the ingredients may separate.

Is this salad suitable for vegans?

Yes! Simply skip any cheese additions or replace with vegan alternatives. The rest of the ingredients are plant-based.

What can I substitute if I don’t have fresh mint?

Fresh basil or tarragon are great alternatives. Dried mint can be used in a pinch but use sparingly to avoid bitterness.

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