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–+ servings
Pea Salad

Fresh and Flavorful Pea Salad with Feta and Herbed Yogurt

This Pea Salad is a refreshing blend of blanched peas, feta, and herbed yogurt, perfect for a light lunch.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Lunch
Cuisine: American
Calories: 89
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 cups Frozen Petite Peas Fresh shelled peas can be used if available.
  • 1 teaspoon Kosher Salt
  • 1 teaspoon Fresh Black Pepper
  • 1 cup Fresh Dill Sprigs Substitute with basil or tarragon if desired.
  • 1 cup Fresh Mint Leaves
  • 1 small Shallot Red onion or green onions can be used if preferred.
  • 1 cup Feta Cheese Crumbled for garnish.
  • 4 medium Radish Thinly sliced for garnish.
For the Dressing
  • ½ cup Non-fat Greek Yogurt Can be swapped with mayonnaise for a dairy-free option.
  • 1 medium Lemon Zested and juiced.
  • 2 tablespoons Extra-Virgin Olive Oil

Equipment

  • Medium pot
  • Large bowl
  • blender or food processor
  • Slotted spoon

Method
 

Step-by-Step Instructions
  1. Boil salted water in a medium pot. Prepare a large bowl of ice water for the ice bath.
  2. Blanch the frozen peas in the boiling water for about 1 minute, then transfer to the ice bath to cool.
  3. In a blender, combine ½ cup cooked peas, dill, mint, yogurt, lemon zest, and juice. Blend until smooth. Season with salt and pepper.
  4. In a serving bowl, mix remaining peas with minced shallot, then add the herbed yogurt dressing and toss gently.
  5. Garnish with crumbled feta, sliced radish, and extra herbs. Serve chilled.

Nutrition

Serving: 1servingCalories: 89kcalCarbohydrates: 9gProtein: 5gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 10mgSodium: 200mgPotassium: 200mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 150mgIron: 1mg

Notes

Store leftovers in an airtight container in the fridge for up to 4 days. Keep dressing separate until serving.

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