Description
A light and refreshing spring pea and mint salad featuring tender peas, fresh mint, tangy lemon juice, creamy feta cheese, and crunchy toasted pine nuts, perfect as a healthy appetizer or side dish.
Ingredients
Scale
Salad Ingredients
- 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 the peas: Bring a pot of salted water to a boil and add the peas. Cook for 3 minutes until they become tender but maintain a bright green color. Drain the peas and immediately transfer them to a bowl of cold water to stop the cooking process and cool them down.
- Combine salad base: In a large bowl, mix the cooled peas with chopped fresh mint leaves, freshly squeezed lemon juice, and extra virgin olive oil. Toss gently to evenly coat the peas without crushing them.
- Add cheese and nuts: Sprinkle the crumbled feta cheese and toasted pine nuts over the salad. Mix carefully to incorporate these ingredients while preserving the texture of the peas.
- Serve or chill: Enjoy the salad right away for the freshest flavor, or refrigerate it for 30 minutes to let the flavors meld together before serving.
Notes
- Frozen peas can be used if fresh peas are unavailable; just ensure they are thawed before blanching.
- Substitute pine nuts with walnuts or almonds based on preference or availability.
- For a vegan version, omit the feta or replace it with a plant-based cheese alternative.
- Adjust salt and pepper according to taste, especially if the cheese is salty.
- This salad pairs well with grilled meats or as a light lunch on its own.
