35+ Delicious Spring Pea Salad Recipes for Every Occasion

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As the days get longer and the air warmer, spring brings a bounty of fresh, vibrant vegetables, and one of the highlights of the season is undoubtedly the sweet and tender spring pea.

Whether you’re hosting a spring picnic, preparing a light dinner, or simply craving something fresh and green, spring pea salads are the perfect way to celebrate the flavors of the season.

From tangy citrus blends to creamy avocado and savory combinations, these 35+ spring pea salad recipes will offer something for every taste and occasion.

Fresh peas, packed with nutrients and a natural sweetness, combine wonderfully with an array of fresh vegetables, herbs, and dressings to create dishes that are as delicious as they are colorful.

In this article, we’ll explore a variety of creative and healthy ways to enjoy spring peas, ensuring you can make the most of this seasonal treat.

35+ Delicious Spring Pea Salad Recipes for Every Occasion

Spring pea salads are a delightful addition to any meal, offering a burst of flavor, texture, and nutrition.

Whether you prefer them light and simple or more complex with layers of ingredients, these 35+ spring pea salad recipes are sure to inspire you throughout the season.

With a range of vibrant flavors, from the brightness of citrus to the creaminess of avocado and goat cheese, there’s no shortage of ways to enjoy fresh peas in your meals.

Perfect for everything from a quick lunch to a side dish for a family gathering, these salads will undoubtedly become a seasonal favorite in your recipe repertoire.

Crisp Spring Pea & Feta Salad

This light and refreshing spring pea salad is a perfect way to enjoy the first taste of the season. Sweet peas are paired with creamy feta cheese, tangy lemon dressing, and crunchy almonds, creating a balance of textures and flavors. The salad is simple to prepare, and it’s ideal for picnics, BBQs, or as a side dish for a lighter meal.

Ingredients:

2 cups fresh spring peas (or frozen peas, thawed)
1/2 cup crumbled feta cheese
1/4 cup sliced almonds

2 tbsp olive oil
1 tbsp lemon juice
1 tsp Dijon mustard

Salt and pepper to taste
Fresh parsley for garnish

Instructions:

Start by blanching the peas: bring a small pot of water to a boil and add the peas. Boil for about 1-2 minutes, then drain and immediately transfer them to a bowl of ice water to stop the cooking process.
In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper to create the dressing.
In a large mixing bowl, combine the peas, feta cheese, and sliced almonds.

Pour the dressing over the salad and toss gently to coat all ingredients evenly.
Garnish with fresh parsley and a few extra almonds if desired.

This simple spring pea salad is a delightful combination of freshness and crunch. The feta adds a creamy, salty bite that contrasts beautifully with the sweetness of the peas, while the almonds bring a satisfying crunch. The lemon dressing brightens the whole dish, making it an ideal companion for any spring meal. Enjoy this salad as a vibrant side dish or as a light lunch on its own.

Minted Spring Pea Salad with Goat Cheese

A refreshing twist on the classic pea salad, this version includes fresh mint and creamy goat cheese, offering an herbal freshness that pairs wonderfully with the peas. The dressing is a simple balsamic vinaigrette, which enhances the flavors without overpowering the delicate pea taste. Perfect for spring gatherings, this salad is both light and sophisticated.

Ingredients:

2 cups fresh spring peas

1/4 cup crumbled goat cheese
1/4 cup fresh mint leaves, finely chopped
1 tbsp balsamic vinegar

2 tbsp extra virgin olive oil
1 tsp honey
Salt and freshly ground black pepper to taste

Instructions:

Begin by blanching the peas in boiling water for 1-2 minutes, then drain and cool them in ice water.
In a small bowl, whisk together the balsamic vinegar, olive oil, honey, salt, and pepper to make the vinaigrette.

In a large bowl, combine the peas, crumbled goat cheese, and chopped mint leaves.
Drizzle the dressing over the salad and toss gently to mix.
Adjust seasoning with additional salt and pepper as needed.

This minted pea salad offers a sophisticated blend of sweet peas, tangy goat cheese, and fresh mint, all balanced with a lightly sweetened balsamic vinaigrette. The flavors are bright, herby, and fresh—perfect for enjoying as a side dish or a light starter during the warmer months. The mint gives it a refreshing kick, while the goat cheese adds a creamy contrast, making it a must-try for spring.

Spring Pea, Avocado, and Tomato Salad

A more hearty version of spring pea salad, this recipe combines the creaminess of ripe avocado, the burst of sweetness from juicy cherry tomatoes, and the crunch of fresh spring peas. A lemon and olive oil dressing ties it all together for a vibrant, filling salad that makes a great light meal or an impressive side dish.

Ingredients:

2 cups fresh spring peas
1 ripe avocado, diced
1 cup cherry tomatoes, halved

1 tbsp olive oil
1 tbsp lemon juice
1 tsp honey

Salt and pepper to taste
Fresh basil for garnish

Instructions:

Blanch the peas in boiling water for 1-2 minutes, then transfer them to ice water to cool.
In a small bowl, whisk together olive oil, lemon juice, honey, salt, and pepper to make the dressing.
In a large bowl, combine the peas, diced avocado, and halved cherry tomatoes.

Pour the dressing over the salad and toss gently, being careful not to mash the avocado.
Garnish with fresh basil leaves before serving.

This spring pea, avocado, and tomato salad is a delightful fusion of creamy, sweet, and tangy flavors. The peas provide a sweet crunch, the tomatoes burst with juiciness, and the avocado adds richness, while the lemon dressing ties everything together. It’s a great dish to enjoy on its own or as a side to grilled meats or seafood. Perfect for a refreshing spring lunch or dinner!

Roasted Spring Pea and Carrot Salad

This roasted spring pea and carrot salad combines the natural sweetness of roasted carrots with the crisp freshness of spring peas. A tangy yogurt dressing and a sprinkle of toasted sesame seeds complete the dish, providing a warm, savory salad that is perfect for early spring when you’re looking for a little more warmth while still enjoying the season’s fresh produce.

Ingredients:

2 cups fresh spring peas

2 large carrots, peeled and cut into thin rounds
1 tbsp olive oil
1/2 cup plain Greek yogurt

1 tbsp lemon juice
1 tsp cumin
Salt and pepper to taste

2 tbsp toasted sesame seeds

Instructions:

Preheat the oven to 400°F (200°C).

Toss the carrot rounds with olive oil, salt, and pepper, and spread them out on a baking sheet. Roast for 20-25 minutes, flipping halfway through, until tender and lightly caramelized.
While the carrots are roasting, blanch the peas by boiling them for 1-2 minutes, then quickly cooling them in ice water.
In a small bowl, mix the Greek yogurt, lemon juice, cumin, salt, and pepper to make the dressing.

Once the carrots are roasted, combine them with the peas in a large bowl. Add the yogurt dressing and toss gently to combine.
Garnish with toasted sesame seeds before serving.

This roasted spring pea and carrot salad brings out the natural sweetness of the vegetables through roasting, while the peas offer a fresh contrast. The yogurt dressing adds a creamy, tangy element, and the toasted sesame seeds provide a nutty crunch. It’s a perfect dish for those who want a heartier salad that still celebrates the fresh flavors of spring. Serve it as a side for roasted chicken or enjoy it as a vegetarian main.

Spring Pea, Bacon, and Parmesan Salad

A savory and indulgent take on the classic spring pea salad, this version incorporates crispy bacon and nutty Parmesan cheese, creating a deliciously rich salad that pairs wonderfully with any main dish. The peas still shine as the base, but the bacon and Parmesan elevate it to something special, making it an ideal side for brunches, lunches, or even as a light dinner.

Ingredients:

2 cups fresh spring peas

4 slices bacon, cooked and crumbled
1/4 cup shaved Parmesan cheese
2 tbsp olive oil

1 tbsp white wine vinegar
1 tsp Dijon mustard
Salt and pepper to taste

Instructions:

Begin by blanching the peas in boiling water for 1-2 minutes, then quickly cool them in ice water to preserve their color and texture.
In a small bowl, whisk together olive oil, white wine vinegar, Dijon mustard, salt, and pepper to create the dressing.

In a large bowl, combine the peas, crumbled bacon, and shaved Parmesan.
Drizzle the dressing over the salad and toss gently to combine.
Serve immediately or refrigerate for 30 minutes for a chilled salad.

This spring pea, bacon, and Parmesan salad combines rich, savory elements with the light freshness of peas, creating a balanced dish that is both comforting and refreshing. The crispy bacon adds a smoky crunch, while the Parmesan provides a nutty, salty finish. It’s an easy, yet elegant salad that works well as a side dish or even as a light lunch on its own. Enjoy it with a glass of crisp white wine for a complete springtime experience.

Spring Pea and Quinoa Salad with Lemon-Dill Dressing

This spring pea and quinoa salad is a nutritious and vibrant dish that combines the goodness of protein-packed quinoa with the freshness of sweet peas. The zesty lemon-dill dressing enhances the flavors, making this salad a refreshing and hearty option for a light meal or as a side dish at your next gathering.

Ingredients:

1 cup quinoa, cooked
2 cups fresh spring peas
1/4 cup red onion, finely chopped

1/4 cup fresh dill, chopped
2 tbsp olive oil
1 tbsp lemon juice

1 tsp honey
Salt and pepper to taste

Instructions:

Cook the quinoa according to package instructions and let it cool.
Blanch the peas in boiling water for 1-2 minutes, then transfer them to ice water to cool.
In a small bowl, whisk together olive oil, lemon juice, honey, salt, and pepper to create the dressing.

In a large bowl, combine the cooked quinoa, peas, red onion, and fresh dill.
Pour the dressing over the salad and toss gently to coat all the ingredients.
Adjust seasoning with salt and pepper, if necessary, and serve immediately or chill for 30 minutes for a refreshing cold salad.

This spring pea and quinoa salad is a healthy and satisfying dish that perfectly balances flavors and textures. The quinoa provides a nutty base, while the peas offer a pop of sweetness. The lemon-dill dressing ties everything together with a bright and tangy note. This salad is not only delicious but also a great source of protein, making it a perfect choice for a light, nutritious lunch or a side dish at dinner.

Spring Pea and Avocado Citrus Salad

This vibrant salad combines the sweetness of spring peas with creamy avocado and the zesty flavors of citrus. The combination of oranges, grapefruits, and a fresh lemon dressing makes it an ideal dish for a light, refreshing appetizer or side dish. It’s perfect for warm spring days when you’re craving something bright and healthy.

Ingredients:

2 cups fresh spring peas
1 ripe avocado, diced
1 orange, peeled and segmented

1 grapefruit, peeled and segmented
1 tbsp olive oil
1 tbsp lemon juice

1 tsp honey
Salt and pepper to taste
Fresh mint for garnish

Instructions:

Blanch the peas in boiling water for 1-2 minutes, then cool them in ice water.
Prepare the citrus by peeling and segmenting the orange and grapefruit, removing any seeds and pith.

In a small bowl, whisk together the olive oil, lemon juice, honey, salt, and pepper to make the dressing.
In a large mixing bowl, combine the peas, diced avocado, citrus segments, and gently toss together.
Drizzle the dressing over the salad and toss again, being careful not to mash the avocado.

Garnish with fresh mint and serve immediately.

This Spring Pea and Avocado Citrus Salad is the perfect balance of sweet, tangy, and creamy flavors. The citrus brings a refreshing burst of flavor, while the avocado adds a smooth, rich texture. Paired with the fresh peas, it’s a healthy and satisfying salad that will brighten any spring meal. It’s also a great way to bring some seasonal flavors to your table in a light and delicious way.

Spring Pea, Cucumber, and Radish Salad

This spring pea, cucumber, and radish salad is a refreshing, crunchy, and vibrant dish perfect for the season. The crisp cucumber and spicy radishes add layers of texture and flavor that complement the sweetness of the peas. Tossed in a tangy vinaigrette, it’s an easy-to-make salad that works wonderfully as a side dish for grilled meats or seafood.

Ingredients:

2 cups fresh spring peas
1 cucumber, thinly sliced

1/2 cup radishes, thinly sliced
1/4 cup red onion, thinly sliced
2 tbsp olive oil

1 tbsp white wine vinegar
1 tsp Dijon mustard
Salt and pepper to taste

Fresh dill or parsley for garnish

Instructions:

Blanch the peas in boiling water for 1-2 minutes, then cool them in ice water to retain their bright color and texture.

In a small bowl, whisk together olive oil, white wine vinegar, Dijon mustard, salt, and pepper to create the vinaigrette.
In a large bowl, combine the peas, cucumber slices, radishes, and red onion.
Drizzle the vinaigrette over the salad and toss gently to coat.

Garnish with fresh dill or parsley for an added burst of flavor.
Serve immediately or chill for 15-30 minutes before serving to allow the flavors to meld.

his Spring Pea, Cucumber, and Radish Salad is a wonderfully light and crunchy dish that captures the essence of spring. The combination of crisp vegetables and the tangy vinaigrette creates a refreshing balance of flavors. It’s a great addition to any meal, whether it’s a barbecue, picnic, or casual dinner. The dill or parsley garnish adds a fresh herbal note, making this salad both simple and elegant.

Spring Pea and Spinach Salad with Parmesan Crisps

This elegant Spring Pea and Spinach Salad is elevated with crispy Parmesan cheese crisps, which add a delicious crunch and rich flavor. The combination of fresh spinach and peas offers a nutritious base, while a simple lemon vinaigrette provides the perfect balance of tang and brightness. This salad is both light and satisfying, making it ideal for a spring lunch or dinner.

Ingredients:

2 cups fresh spring peas

4 cups fresh spinach leaves
1/2 cup shaved Parmesan cheese
2 tbsp olive oil

1 tbsp lemon juice
1 tsp Dijon mustard
Salt and pepper to taste
1/2 tsp garlic powder

Instructions:

Preheat the oven to 400°F (200°C).
On a parchment-lined baking sheet, sprinkle the Parmesan cheese in small mounds, spreading each mound out to form a thin layer. Bake for 5-7 minutes, or until golden and crispy. Let them cool.
Blanch the peas in boiling water for 1-2 minutes, then cool them in ice water.
In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, pepper, and garlic powder to make the dressing.
In a large mixing bowl, combine the spinach, peas, and Parmesan crisps.
Drizzle the dressing over the salad and toss gently to combine.
Serve immediately, garnished with extra Parmesan crisps if desired.

This Spring Pea and Spinach Salad with Parmesan Crisps offers a beautiful balance of textures and flavors. The delicate spinach and sweet peas are complemented by the richness of the Parmesan crisps, while the tangy lemon dressing adds brightness. It’s a sophisticated salad that works well as a light main dish or as a side to a more hearty meal. The crispy Parmesan elevates the dish, making it a crowd-pleaser at any spring gathering.

Spring Pea and Feta Cheese Salad

This Spring Pea and Feta Cheese Salad combines the sweet crunch of fresh peas with the briny richness of feta cheese. Tossed in a light lemon vinaigrette and garnished with fresh herbs, it’s a refreshing, savory salad that pairs beautifully with grilled meats or can stand alone as a light lunch. Perfect for spring picnics or outdoor gatherings, this salad is both easy to make and packed with flavor.

Ingredients:

2 cups fresh spring peas
1/2 cup crumbled feta cheese
1/4 cup red onion, finely diced
2 tbsp olive oil
1 tbsp lemon juice
1 tsp honey
Salt and pepper to taste
Fresh parsley, chopped (for garnish)

Instructions:

Blanch the peas in boiling water for 1-2 minutes, then transfer them to an ice bath to stop the cooking process.
In a small bowl, whisk together the olive oil, lemon juice, honey, salt, and pepper to make the dressing.
In a large mixing bowl, combine the blanched peas, crumbled feta cheese, and diced red onion.
Drizzle the dressing over the salad and toss gently to combine.
Garnish with chopped fresh parsley and serve immediately.

This Spring Pea and Feta Cheese Salad is a perfect blend of creamy, tangy, and sweet flavors. The feta adds a deliciously salty contrast to the sweetness of the peas, while the lemon vinaigrette provides a refreshing lift. It’s an ideal side dish for any meal and can also work as a main course for a light lunch. This easy-to-prepare salad captures the freshness of spring and will quickly become a favorite in your seasonal repertoire.

Spring Pea and Sweet Potato Salad

This colorful salad is a delightful combination of roasted sweet potatoes, fresh spring peas, and a light, zesty dressing. The earthy sweetness of the roasted sweet potatoes complements the freshness of the peas, while the tangy lemon dressing ties the flavors together. It’s an excellent salad for a spring brunch or as a side dish for any dinner.

Ingredients:

2 medium sweet potatoes, peeled and diced
2 cups fresh spring peas
1 tbsp olive oil
1/2 tsp smoked paprika
1 tbsp lemon juice
2 tbsp olive oil
Salt and pepper to taste
Fresh basil or parsley for garnish

Instructions:

Preheat the oven to 400°F (200°C).
Toss the diced sweet potatoes with olive oil, smoked paprika, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes, or until tender and caramelized.
While the sweet potatoes roast, blanch the peas in boiling water for 1-2 minutes, then transfer them to ice water.
In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper to make the dressing.
Once the sweet potatoes are roasted, combine them with the peas in a large bowl.
Drizzle the dressing over the salad and toss gently to coat.
Garnish with fresh basil or parsley and serve warm or at room temperature.

This Spring Pea and Sweet Potato Salad is a beautiful combination of roasted, earthy sweet potatoes and fresh, crisp peas. The smoky paprika adds depth, while the lemon dressing offers a refreshing contrast. Whether served as a side dish or as a light main course, it’s a hearty yet fresh salad that highlights the best of spring produce. It’s a flavorful and nutritious choice for any springtime gathering or family meal.

Spring Pea and Couscous Salad

This Spring Pea and Couscous Salad is a light yet filling dish that blends the delicate sweetness of spring peas with the fluffy texture of couscous. The salad is elevated with fresh herbs, tangy lemon juice, and a touch of olive oil, making it the perfect balance of flavors for a spring meal. It’s a versatile dish that can be served as a side or as a vegetarian main course.

Ingredients:

1 cup couscous
2 cups fresh spring peas
1/4 cup fresh mint, chopped
1/4 cup fresh parsley, chopped
2 tbsp olive oil
1 tbsp lemon juice
Salt and pepper to taste
1/4 cup slivered almonds, toasted (optional)

Instructions:

Cook the couscous according to the package instructions, then fluff with a fork and set aside to cool.
Blanch the peas in boiling water for 1-2 minutes, then transfer them to ice water to preserve their color and texture.
In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper to make the dressing.
In a large mixing bowl, combine the cooked couscous, blanched peas, chopped mint, and parsley.
Drizzle the dressing over the salad and toss gently to combine.
Garnish with toasted slivered almonds for added crunch, if desired.
Serve immediately or chill for 30 minutes to allow the flavors to meld.

This Spring Pea and Couscous Salad is a bright, refreshing dish that brings together the sweetness of peas and the soft texture of couscous. The fresh herbs add a burst of flavor, and the lemon dressing ties everything together beautifully. It’s an easy-to-make, light dish that works perfectly as a side for grilled meats, seafood, or as a standalone vegetarian option. Whether served warm or chilled, this salad is an excellent addition to any spring menu.

Spring Pea, Carrot, and Chickpea Salad

This vibrant Spring Pea, Carrot, and Chickpea Salad is a nutritious and satisfying combination of crisp vegetables and protein-rich chickpeas. The sweetness of the peas and carrots pairs perfectly with the creamy texture of the chickpeas, while a lemony tahini dressing adds a rich and tangy flavor. This salad is ideal for a light lunch or as a side dish for any meal.

Ingredients:

2 cups fresh spring peas
1 cup cooked chickpeas (or canned, drained, and rinsed)
2 large carrots, julienned
1/4 cup red onion, thinly sliced
2 tbsp tahini
1 tbsp lemon juice
1 tbsp olive oil
1/2 tsp cumin
Salt and pepper to taste
Fresh parsley, chopped (for garnish)

Instructions:

Blanch the peas in boiling water for 1-2 minutes, then immediately transfer them to an ice bath to stop the cooking.
In a small bowl, whisk together tahini, lemon juice, olive oil, cumin, salt, and pepper to create the dressing. If the dressing is too thick, add a little water to thin it out.
In a large bowl, combine the blanched peas, cooked chickpeas, julienned carrots, and red onion.
Drizzle the dressing over the salad and toss gently to coat.
Garnish with freshly chopped parsley and serve immediately or chill before serving.

This Spring Pea, Carrot, and Chickpea Salad is an excellent balance of fresh flavors and textures, making it a perfect addition to any meal. The sweet peas, crunchy carrots, and creamy chickpeas are brought together with a savory tahini dressing that adds both richness and a zesty kick. It’s a filling, vegetarian-friendly dish that is both healthy and delicious, and can be easily customized with other seasonal vegetables.

Spring Pea and Mint Quinoa Salad

This Spring Pea and Mint Quinoa Salad is a light and refreshing dish full of flavor and texture. The nutty quinoa pairs wonderfully with the sweetness of the peas, and fresh mint gives the salad a burst of brightness. Tossed with a lemony vinaigrette, this salad is perfect for a healthy side dish or a vegetarian main course that works well for any spring occasion.

Ingredients:

1 cup cooked quinoa
2 cups fresh spring peas
1/4 cup fresh mint, chopped
1/4 cup red onion, finely diced
2 tbsp olive oil
1 tbsp lemon juice
1 tsp honey
Salt and pepper to taste
1/4 cup feta cheese (optional)

Instructions:

Cook the quinoa according to package instructions and let it cool.
Blanch the peas in boiling water for 1-2 minutes, then transfer them to an ice bath to preserve their bright color.
In a small bowl, whisk together olive oil, lemon juice, honey, salt, and pepper to make the dressing.
In a large mixing bowl, combine the quinoa, blanched peas, chopped mint, and red onion.
Drizzle the dressing over the salad and toss gently to combine.
If desired, crumble feta cheese over the salad before serving.

This Spring Pea and Mint Quinoa Salad is light, vibrant, and full of healthy ingredients. The quinoa provides a hearty base, while the peas offer a burst of sweetness, and the fresh mint enhances the overall refreshing feel of the dish. With its bright lemon dressing, this salad is a perfect choice for a nutritious lunch or a side at any spring gathering. It’s easy to make, full of flavor, and even better when prepared ahead of time.

Spring Pea and Pomegranate Salad

This Spring Pea and Pomegranate Salad brings together the sweetness of fresh peas and the juicy tartness of pomegranate seeds for a beautifully balanced dish. The addition of crumbled goat cheese and a honey-lime dressing takes this salad to the next level, creating an elegant, crowd-pleasing option for any spring occasion, whether a casual meal or a festive gathering.

Ingredients:

2 cups fresh spring peas
1/2 cup pomegranate seeds
1/4 cup crumbled goat cheese
1/4 cup walnuts, toasted and chopped
2 tbsp olive oil
1 tbsp honey
1 tbsp lime juice
Salt and pepper to taste
Fresh mint for garnish

Instructions:

Blanch the peas in boiling water for 1-2 minutes, then cool them in an ice bath.
In a small bowl, whisk together olive oil, honey, lime juice, salt, and pepper to create the dressing.
In a large bowl, combine the blanched peas, pomegranate seeds, and toasted walnuts.
Drizzle the dressing over the salad and toss gently to combine.
Sprinkle crumbled goat cheese on top and garnish with fresh mint leaves.
Serve immediately or chill before serving to allow the flavors to meld.

This Spring Pea and Pomegranate Salad is an incredibly fresh and flavorful dish that combines the sweetness of peas with the vibrant, tangy burst of pomegranate seeds. The goat cheese adds a creamy richness, while the toasted walnuts provide a satisfying crunch. The honey-lime dressing ties everything together perfectly, making it an ideal side dish for spring gatherings, picnics, or light meals. The mix of textures and flavors makes this salad a delightful addition to any table.

Spring Pea and Asparagus Salad

This Spring Pea and Asparagus Salad is a light, vibrant dish that highlights two of spring’s most beloved vegetables. The tender asparagus pairs beautifully with fresh spring peas, creating a mix of textures and flavors that are both satisfying and refreshing. Tossed in a simple lemon vinaigrette with a hint of garlic, this salad is perfect for a spring brunch or a side dish at any meal.

Ingredients:

2 cups fresh spring peas
1 bunch asparagus, trimmed and cut into 2-inch pieces
1 tbsp olive oil
2 tbsp lemon juice
1 tsp Dijon mustard
1 clove garlic, minced
Salt and pepper to taste
Fresh parsley for garnish

Instructions:

Blanch the peas in boiling water for 1-2 minutes, then transfer them to an ice bath to stop the cooking.
In a skillet, heat olive oil over medium heat. Add the asparagus and sauté for 3-4 minutes until just tender.
In a small bowl, whisk together lemon juice, Dijon mustard, minced garlic, salt, and pepper to make the vinaigrette.
In a large mixing bowl, combine the blanched peas, sautéed asparagus, and the vinaigrette. Toss gently to combine.
Garnish with fresh parsley and serve immediately.

This Spring Pea and Asparagus Salad is a delightful way to enjoy the flavors of spring. The combination of peas and asparagus offers a fresh, light base, while the lemon vinaigrette adds just the right amount of brightness. It’s a simple yet elegant salad that pairs wonderfully with grilled meats, seafood, or can be enjoyed as a standalone dish for a light lunch. Whether for a picnic, potluck, or a weeknight dinner, this salad is a crowd-pleaser.

Spring Pea, Avocado, and Cucumber Salad

This Spring Pea, Avocado, and Cucumber Salad is a refreshing, creamy, and crisp salad perfect for the warmer weather. The creamy avocado balances out the crunchy cucumber and sweet peas, while the simple lemon and olive oil dressing enhances the fresh flavors. It’s a healthy, no-fuss salad that works as both a side dish or a light, standalone meal.

Ingredients:

2 cups fresh spring peas
1 cucumber, thinly sliced
1 ripe avocado, diced
2 tbsp olive oil
1 tbsp lemon juice
Salt and pepper to taste
Fresh dill or cilantro for garnish

Instructions:

Blanch the peas in boiling water for 1-2 minutes, then transfer them to an ice bath to cool.
In a small bowl, whisk together olive oil, lemon juice, salt, and pepper to make the dressing.
In a large bowl, combine the blanched peas, sliced cucumber, and diced avocado.
Drizzle the dressing over the salad and toss gently to combine.
Garnish with fresh dill or cilantro and serve immediately.

This Spring Pea, Avocado, and Cucumber Salad is an incredibly light, nutritious dish that brings together a beautiful mix of textures and flavors. The creamy avocado adds richness, while the crunchy cucumber and sweet peas keep it fresh and crisp. The lemony dressing ties everything together, making it an ideal option for a healthy lunch or a quick side dish. Easy to prepare and perfect for spring, this salad is a wonderful addition to your seasonal repertoire.

Spring Pea and Roasted Beet Salad

This Spring Pea and Roasted Beet Salad is a colorful and flavorful dish that combines the earthiness of roasted beets with the sweetness of spring peas. Tossed in a balsamic vinaigrette and topped with goat cheese and walnuts, this salad is a perfect balance of savory and tangy flavors. It’s an excellent choice for a springtime lunch or as a side dish to any dinner.

Ingredients:

2 medium beets, roasted and diced
2 cups fresh spring peas
1/4 cup goat cheese, crumbled
1/4 cup walnuts, toasted
2 tbsp balsamic vinegar
2 tbsp olive oil
Salt and pepper to taste
Fresh thyme for garnish

Instructions:

Preheat the oven to 400°F (200°C). Wrap the beets in foil and roast for 45-60 minutes, or until tender. Once cooled, peel and dice the beets.
Blanch the peas in boiling water for 1-2 minutes, then transfer them to an ice bath to cool.
In a small bowl, whisk together balsamic vinegar, olive oil, salt, and pepper to make the vinaigrette.
In a large mixing bowl, combine the roasted beets, blanched peas, crumbled goat cheese, and toasted walnuts.
Drizzle the dressing over the salad and toss gently to combine.
Garnish with fresh thyme and serve immediately.

This Spring Pea and Roasted Beet Salad is a wonderful blend of earthy, sweet, and tangy flavors. The roasted beets bring depth and color to the dish, while the peas add a light, fresh touch. The creamy goat cheese and crunchy walnuts provide satisfying texture contrasts, and the balsamic vinaigrette ties it all together. This salad is perfect for a spring gathering or as a main course for a light meal. Whether served warm or chilled, it’s a beautiful dish that celebrates the flavors of the season.

Spring Pea and Burrata Salad

This Spring Pea and Burrata Salad is a rich, creamy, and fresh dish that brings together the sweetness of spring peas and the luxurious creaminess of burrata cheese. With a zesty lemon dressing, this salad is the perfect mix of textures, with crunchy peas and smooth cheese. It makes for an elegant side dish or light main course for a spring meal or celebration.

Ingredients:

2 cups fresh spring peas
1 ball burrata cheese
1/4 cup fresh basil, chopped
2 tbsp olive oil
1 tbsp lemon juice
1 tsp honey
Salt and pepper to taste
Fresh lemon zest for garnish

Instructions:

Blanch the peas in boiling water for 1-2 minutes, then transfer them to an ice bath to stop the cooking.
In a small bowl, whisk together olive oil, lemon juice, honey, salt, and pepper to make the dressing.
On a serving plate, spread out the blanched peas.
Tear the burrata into pieces and arrange it over the peas.
Drizzle the dressing over the salad and sprinkle with chopped basil.
Garnish with fresh lemon zest and serve immediately.

This Spring Pea and Burrata Salad is a luxurious yet simple way to enjoy the bright flavors of spring. The creamy burrata complements the fresh peas, creating a rich texture that is further enhanced by the tangy lemon dressing. It’s perfect for a special occasion or a quick yet sophisticated meal. With just a few ingredients, you can create an elegant and mouthwatering salad that’s sure to impress.

Spring Pea and Fennel Salad

This Spring Pea and Fennel Salad is a light, aromatic dish that combines the sweetness of peas with the mild, aniseed flavor of fennel. With a citrus dressing and fresh herbs, it’s a refreshing choice that’s perfect for springtime meals. The crunch of the fennel and the tenderness of the peas come together to create a unique, flavorful salad that’s sure to please.

Ingredients:

2 cups fresh spring peas
1 fennel bulb, thinly sliced
1/4 cup fresh dill, chopped
1 tbsp olive oil
1 tbsp lemon juice
1 tsp Dijon mustard
Salt and pepper to taste
1/4 cup feta cheese (optional)

Instructions:

Blanch the peas in boiling water for 1-2 minutes, then transfer them to an ice bath to preserve their bright color.
Thinly slice the fennel bulb and set aside.
In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper to make the dressing.
In a large bowl, combine the blanched peas, sliced fennel, and chopped dill.
Drizzle the dressing over the salad and toss gently to combine.
If desired, crumble feta cheese over the salad before serving.

The Spring Pea and Fennel Salad offers a fresh and exciting way to enjoy the flavors of spring. The delicate fennel adds a slightly sweet, herbal flavor that pairs beautifully with the crisp peas, while the citrus dressing enhances the natural sweetness of the vegetables. Whether served on its own or alongside a main dish, this salad is light yet satisfying, making it a perfect choice for a spring gathering or a healthy meal.

Spring Pea and Citrus Salad

This Spring Pea and Citrus Salad is a vibrant and refreshing dish that combines the sweetness of peas with the tangy brightness of citrus fruits. The combination of oranges and grapefruits with the peas makes this salad a perfect balance of sweet, tart, and savory. Tossed in a light olive oil dressing and topped with a sprinkle of toasted almonds, this salad is a great choice for spring picnics or brunch.

Ingredients:

2 cups fresh spring peas
1 orange, segmented
1 grapefruit, segmented
1/4 cup toasted almonds, chopped
2 tbsp olive oil
1 tbsp honey
1 tbsp apple cider vinegar
Salt and pepper to taste
Fresh mint for garnish

Instructions:

Blanch the peas in boiling water for 1-2 minutes, then transfer them to an ice bath to preserve their color.
Peel and segment the orange and grapefruit, being careful to remove any pith.
In a small bowl, whisk together olive oil, honey, apple cider vinegar, salt, and pepper to make the dressing.
In a large bowl, combine the blanched peas, citrus segments, and toasted almonds.
Drizzle the dressing over the salad and toss gently.
Garnish with fresh mint and serve immediately.

This Spring Pea and Citrus Salad is a lively, fresh option that celebrates the flavors of the season. The sweetness of the peas contrasts beautifully with the tangy citrus, while the almonds add a satisfying crunch. The honey and apple cider vinegar dressing ties everything together, making it a balanced and refreshing dish that’s perfect for a light lunch or as a side for a springtime feast.

Note: More recipes are coming soon!

35+ Delicious Spring Pea Salad Recipes for Every Occasion