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Fresh Spring Pea and Mint Salad with Feta

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A quick and refreshing salad combining sweet peas, cooling mint, and tangy feta cheese, perfect for spring and summer meals.

Ingredients

Scale
  • 2 cups (300 g) shelled fresh peas or thawed frozen peas
  • 1/4 cup (15 g) fresh mint leaves, roughly chopped
  • 3/4 cup (120 g) feta cheese, crumbled
  • 1 small red onion (about 1/4 cup or 40 g), thinly sliced
  • 2 tablespoons (30 ml) extra virgin olive oil
  • 1 tablespoon (15 ml) fresh lemon juice
  • Salt and freshly ground black pepper, to taste
  • Optional: A handful of toasted pine nuts or slivered almonds

Instructions

  1. Bring a medium pot of salted water to a boil. Add about 2 cups (300 g) of fresh shelled peas and cook for 1-2 minutes until bright green and just tender. If using frozen peas, thaw them in warm water or microwave. Immediately transfer peas to a bowl of ice water to stop cooking and preserve color. Drain well.
  2. Thinly slice 1 small red onion (about 1/4 cup or 40 g). Soak slices in cold water for 5 minutes if you want to mellow the sharpness, then drain well.
  3. Roughly chop about 1/4 cup (15 g) fresh mint leaves, using a sharp knife and gentle motion to avoid bruising.
  4. In a large bowl, combine the blanched peas, sliced onion, and chopped mint.
  5. Crumble 3/4 cup (120 g) feta cheese over the salad. For a creamier texture, gently mash half the feta with a fork before adding.
  6. Drizzle 2 tablespoons (30 ml) extra virgin olive oil and 1 tablespoon (15 ml) fresh lemon juice over the salad. Toss gently to combine, coating all ingredients evenly.
  7. Add salt and freshly ground black pepper to taste, being cautious as feta is salty.
  8. Optionally, sprinkle toasted pine nuts or slivered almonds on top for extra texture.
  9. Taste and adjust seasoning or lemon juice if needed. Serve immediately or chill briefly for a cooler salad.

Notes

Blanch peas just right to keep their snap and sweetness; shock in ice water to preserve color. Use fresh, vibrant mint leaves to avoid bitterness. Add lemon juice last to keep mint leaves green. Be cautious with salt since feta is salty. Optional nuts add delightful crunch. Store salad in airtight container up to 2 days; keep dressing separate and add before serving.

Nutrition

Keywords: spring pea salad, mint salad, feta salad, quick salad, fresh salad, easy salad, vegetarian salad, healthy salad

Find it online: https://avabowls.com/fresh-spring-pea-and-mint-salad-with-feta-easy-5-minute-recipe/