Description
A light and refreshing spring salad featuring sweet peas and fresh mint, tossed with lemon juice, olive oil, crumbled feta cheese, and toasted pine nuts. Perfect as a quick side dish or a healthy snack, this salad balances fresh flavors with a delightful crunch.
Ingredients
Scale
Salad Ingredients
- 1 cup fresh sweet peas (or frozen)
- ¼ cup fresh mint leaves, chopped
- 2 tbsp freshly squeezed lemon juice
- 2 tbsp extra virgin olive oil
- ¼ cup crumbled feta cheese (or goat cheese)
- 2 tbsp toasted pine nuts (or chopped walnuts/almonds)
- Salt and pepper to taste
Instructions
- Blanch the peas: Boil salted water in a pot and blanch the peas for 3 minutes until they are tender yet retain a bright green color. Drain the peas and immediately cool them under cold running water to stop the cooking process.
- Combine base ingredients: In a large mixing bowl, add the cooled peas, chopped fresh mint, lemon juice, and extra virgin olive oil. Toss gently to combine the flavors without crushing the peas.
- Add cheese and nuts: Sprinkle the crumbled feta cheese and toasted pine nuts over the salad. Mix gently to distribute the ingredients evenly while maintaining the peas’ texture.
- Serve: You can serve the salad immediately for a fresh taste, or chill it in the refrigerator for about 30 minutes to meld the flavors together before serving.
Notes
- Use fresh peas if available for the best texture and flavor; frozen peas work well if fresh are not in season.
- To toast pine nuts, place them in a dry skillet over medium heat and stir frequently until golden brown and fragrant, about 3-5 minutes.
- Substitute feta cheese with goat cheese if preferred for a creamier texture.
- For a nut-free version, omit pine nuts or replace with toasted pumpkin seeds.
- Adjust salt and pepper to taste after combining all ingredients.
- Chilling the salad enhances the refreshing quality but is optional.
