Pea Salad Recipe
This delightful Pea Salad recipe captures the essence of spring with its vibrant freshness and simplicity! It features tender blanched peas, finely chopped shallots, and creamy feta cheese, all brought together by a smooth dressing crafted from additional peas, yogurt, fresh mint, and fragrant dill.
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Ingredients
- 1 pound frozen petite peas
- Kosher salt
- 1/3 cup packed fresh mint leaves
- 1/4 cup non-fat Greek yogurt
- 1 lemon
- 2 teaspoons extra-virgin olive oil
- 1/2 shallot
- 1/2 cup crumbled feta
- 1 small radish
- 1/2 cup packed fresh dill sprigs
Instructions
- 1
In a medium-sized pot, bring water to a rolling boil and add a small amount of salt. Prepare a large bowl filled with ice water nearby.
- 2
Once the water reaches a boil, introduce the peas and blanch them, stirring occasionally, until they become vibrant green—approximately 1 minute for frozen peas and 2 to 3 minutes for fresh ones.
- 3
Quickly drain the peas and plunge them into the ice water. Allow them to sit for a minute or two until chilled, then drain them again.
- 4
Take 1/2 cup of the cooled peas and place them in a blender or mini food processor. Incorporate the dill, mint, yogurt, a dash of salt, and several grinds of fresh black pepper.
- 5
Grate the zest of the entire lemon directly into the blender, then slice the lemon in half and squeeze the juice from one of the halves into the mixture. Blend until the mixture is smooth. Adjust the flavor by adding more lemon juice, salt, or pepper as needed.
- 6
In a serving bowl, combine the remaining drained peas with the shallot and drizzle with the dressing to your preference. Gently toss to ensure the peas are well coated.
- 7
Finish by sprinkling the salad with feta, radishes, and additional fresh herbs, then serve immediately.
Nutrition Information
Notes & Tips
- Variations