5 from 1 vote
Spring Pea Salad - this delicious salad is one of my FAVORITES! It has three different types of peas and a delicious creamy lemon dressing. | Tastes Better From Scratch
Spring Pea Salad
Prep Time
15 mins
Total Time
15 mins

This Spring Pea Salad is one of our absolute favorites! It's great as a side dish, or as a main dish with salmon or steak on top!

Course: Appetizer, Main Course, Salad, Side Dish
Cuisine: American
Keyword: pea salad, spring salad
Unit: cup, teaspoon
Servings: 6
Calories: 262 kcal
Author: Lauren Allen
For the Salad:
  • 2 cups fresh snow peas
  • 2 cups peas (frozen or fresh )
  • 1 cup micro baby pea shoots
  • 2 1/2 cups arugula leaves
  • 2 1/2 cups fresh spinach leaves (or spring mix lettuce)
  • ΒΌ cup sweet onion , thinly sliced
  • 4 radishes thinly sliced
  • freshly ground black pepper to taste
  • Salmon or steak for topping, if desired
For the dressing:
  • 1/4 cup plain Greek yogurt
  • 1/2 cup olive oil
  • 1 teaspoon dijon mustard
  • 2 teaspoons granulated sugar
  • 1/4 cup apple cider vinegar
  • 2 lemons zest and juice
  • 2 teaspoons kosher salt
  1. Blanch the snow peas and green peas in boiling water for 1-2 minutes, until they turn bright green. Drain and rinse with ice cold water.
  2. Add peas to a large bowl. Add baby pea shoots, arugula, spinach, onion and radishes and refrigerate until ready to serve.
  3. For the dressing, add all ingredients to a blender and blend until smooth. Can be made days in advance.
  4. Pour dressing over salad and toss gently to combine. We love this as a side salad, or as a main dish topped with salmon or steak! Delicious!