Salads

Spring Pea Salad

Welcome spring with this vibrant and fresh spring pea salad! A beautiful mix of sugar snap, snow, and english peas, get a splash of color from the rainbow radishes. Each crunchy bite is coated with a zesty dijon vinegarette and candied almonds.

Who’s ready for salads? ME. Im officially over soups, stews, and heavy meals. Our winter here in So Cal has been long, cold, and snowy! Yes, we had record snowfall in our local mountains. A fresh new season brings fresh new (and healthier) recipes, and I’m looking to sharing them all with you!

This spring pea salad will make you happy and healthy just by looking at it! Vibrant green veggies and rainbow radishes are all full of wholesome goodness. Wait till you eat it; it’s crunchy…really crunchy, snappy, and sweet, and the dijon vinegarette coats everything, so every bite is so flavorful. The lightly sugared almonds pair perfectly but totally optional to keep it healthier.

You’ll love how easy this salad is to make and how well it holds up. It’s still crunchy the next day and great served cold or at room temperature. A Perfect salad for brunch, spring holidays, or outdoor parties

Cheers to spring!

Ingredients, Notes, And Substitutions

Ingredients for spring pea salad

Peas ~ Snap peas, snow peas, and english peas. You can find fresh english peas at Trader Joe’s or some local markets. They are truly the best to use; however, frozen can be used in a pinch.

Radishes ~ Oops! They missed the picture! The rainbow ones are so pretty and colorful.

Arugula ~ It’s not the star of this salad and adds a mild peppery taste and texture.

Almonds ~ Optional. For the sugared almond topping. These add a great balance and crunch to the tangy dressing. I used sliced almonds, but you can use whatever you have on hand. Slivered works well too.

Olive oil, dijon mustard, vinegar, and honey ~ For the dressing! Zesty and mildly sweet.

How To De-String Snow Peas & Snap Peas

Instructions on how to de string a snow pea.

It may sound tedious, but it’s well worth it, and it only takes a few minutes to do them all, like 5 minutes to do two bags. If you don’t, you’ll be spitting out fibrous strings, and that’s no bueno!

Simply take the pea in one hand and a small pairing knife in the other. Carefully snap off the top of one end with the knife and pull it down like a zipper! Repeat on the other end. Not all of them will have a string, so just keep moving along.

You can also try this with just your fingers, but the knife works quicker and more efficiently. I find that the snow peas have more strings than the snap peas.

How To Make Spring Pea Salad

Peas

Add water and ice to a large bowl, and set aside. You’ll add the blanched (parboiled) peas to stop the cooking process quickly.
Add the sugar snap peas, snow peas, and english peas to a large shallow pan of boiling water. Cook for 3 minutes, turn off the heat, scoop out the peas with a large slotted spoon, and immediately plunge in the ice water.
Once the peas are thoroughly chilled, drain, and spread out on paper towels to dry.

Dressing
Add the olive oil, vinegar, dijon mustard, honey, salt, water, and freshly ground pepper to a small mixing bowl. Whisk until thoroughly combined.

Sugared almonds
Add the sugar and water to a small skillet over medium heat. Simmer until the sugar has dissolved. Add the almonds constantly stirring. The mixture will thicken, and the almonds will start to clump together. Turn off the heat and quickly spread them out on a piece of parchment paper. Let cool, and break into small pieces.

Small plate of spring pea salad with dressing on it.
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Spring Pea Salad


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Teri Wallingford

Description

Welcome spring with this vibrant and fresh spring pea salad! A beautiful mix of sugar snap, snow, and english peas, get a splash of color from the rainbow radishes. Each crunchy bite is coated with a zesty dijon vinegarette and candied almonds.


Ingredients

Units Scale

Peas

  • 18 ounce bag of snow peas
  • 18 ounce bag of sugar snap peas
  • 110 ounce bag of english peas
  • 1 teaspoon salt ( for boiling the peas)
  • 4 to 5 rainbow radishes, washed and sliced into half rounds.

Dressing

  • 2 tablespoons dijon mustard
  • 1/4 cup good quality olive oil
  • 1/4 cup apple cider vinegar
  • 2 teaspoons honey
  • 1 tablespoon water
  • 1/4 teaspoon salt
  • 1/2 teaspoon freshly ground pepper

Sugared almonds

  • 1/2 sliced toasted almonds. Most grocery markets carry various types of pre-cut almonds, pre-toasted as well!
  • 2 tablespoons white sugar
  • 2 tablespoons water

 


Instructions

For the Peas

  1. Add water and ice to a large bowl, and set aside. You’ll add the blanched (parboiled) peas to stop the cooking process. The peas should be crisp-tender, not cooked through.
  2. Add the sugar snap peas, snow peas, English peas, and salt to a large shallow pan of boiling water. Cook for 3 minutes, turn off the heat, scoop out the peas with a large slotted spoon (or drain into a colander), and immediately plunge in the ice water. 
  3. Once the peas are thoroughly chilled, drain, and spread out on paper towels to dry. If making ahead, cover with plastic wrap and store in the fridge until ready to serve.

Dressing

  1. Add the olive oil, vinegar, dijon mustard, honey, salt, water, and freshly ground pepper to a small mixing bowl. Whisk until thoroughly combined. If making ahead, store it in the fridge.

Sugared almonds  (Line a paper plate or small sheet pan with parchment paper)

  1. Add the sugar and water to a small skillet over medium heat. Simmer until the sugar has dissolved and the mixture has thickened slightly about 1 to 2 minutes.
  2. Add the almonds constantly stirring. The mixture will thicken, and once most of the moisture has evaporated, they are done. You don’t want the mixture to become hard and sticky in the pan. Turn off the heat and quickly spread them out on a piece of parchment paper. Let cool, and break into small pieces. 

Notes

*Prepare this spring pea salad the day ahead!   Make the salad and cover it with plastic wrap and store it in the fridge. Prepare the dressing, but don’t add it to the salad until ready to serve. Store it in the fridge. The sugared almonds can be made, cooled, and stored at room temperature. 

Leave a Comment

Your email address will not be published. Required fields are marked *

*

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star