Spring Pea Salad

Recipe by Carley Nadine



Cook Time


Prep Time



Serves 02

This spring salad is fresh, seasonal, and so delicious. It features an underrated green pea. This naturally sweet legume is rich in essential vitamins and antioxidants like vitamin K, C and folate. It is also rich in manganese, protein and fibre. Add this recipe to your spring favorites.


  1. 1

    Wash, rinse and dry your chives. mint, arugula and peas. If you have boxed arugula you can skip this step. If you have frozen peas, allow them to thaw.

  2. 2

    Chop mint and snap peas into small pieces, removing any hard stems if needed.

  3. 3

    Combine arugula, mint, green peas and snap peas into a large bowl.

  4. 4

    To make dressing, shake together all ingredients in small jar with tight-fitting lid.

  5. 5

    Add desired amount of dressing to greens and toss salad until the dressing is mixed evenly

  6. 6

    Top with feta, pea shoots and chives. Add salt and pepper to taste and serve immediately.

  7. 7

    Substitutions: For a dairy free version remove the feta cheese. Don’t like arugula? Just use mixed greens. Don’t like lemon? Use apple cider vinegar. Don’t have honey? Use maple syrup. For more protein add chicken or a hard-boiled egg.

Notice: Content at this site is not intended to prescribe, treat, mitigate, prevent, diagnose or cure any medical condition or its symptoms, which advice should only be obtained from a qualified health professional.

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