Pea Salad – Skinnytaste

This post may contain affiliate links. Read my disclosure policy. This spring, indulge in the double Pea Salad recipe featuring blanched peas, minced shallot, feta cheese, and a creamy dressing made of more peas, yogurt, mint, and dill. It is incredibly fresh and easy to make! As a child, I never enjoyed green peas. But as I grew older, I discovered that when paired with bright lemon and fresh herbs like dill and mint, they are quite delicious. The creamy pea dressing made in the blender adds a delightful touch, but the real star of this vegetarian Pea Salad is the feta cheese – don’t skip it! Plus, peas are packed with protein, with a half-cup serving of this side dish containing 5 grams of protein. For more pea recipes, be sure to try the Spring Pea Soup as well. Enjoy a high-protein side dish that is visually appealing and bursting with flavor. This salad is made using fresh herbs and citrus, creating a bright and delicious dish. The dressing is creamy without the need for mayonnaise – Greek yogurt or sour cream can be used as alternatives. Perfect for potlucks and accommodating various dietary restrictions such as gluten-free and Weight Watchers. Key ingredients in this pea salad include peas, salt, black pepper, dill, mint, Greek yogurt, lemon, shallot, olive oil, feta cheese, and radish. Follow the easy steps to make this Pea Salad, blanching the peas and preparing the creamy dressing before combining everything together in a bowl. Get creative with variations such as using different herbs, yogurt substitutes, or adding macaroni to turn it into a pasta salad. Serve this Pea Salad as a side dish for a spring dinner party or Easter lunch, pairing it with main dishes of your choice. Leftovers can be stored in the refrigerator for up to 4 days. Enjoy this refreshing and protein-packed pea salad for a light and satisfying meal.