This spring Pea Salad recipe is super fresh and very easy! It’s made with blanched peas, minced shallot, feta cheese, and a blended dressing made of more peas, yogurt, mint, and dill.
Ingredients
- 1 pound frozen petite peas , or fresh shelled peas
- Kosher salt, and fresh black pepper
- 1/2 cup packed fresh dill sprigs, plus more for garnish
- 1/3 cup packed fresh mint leaves
- 1/4 cup non-fat Greek yogurt
- 1 lemon
- 2 teaspoons extra-virgin olive oil
- 1/2 shallot, minced
- 1/2 cup crumbled feta, for topping
- 1 small radish, thinly sliced for garnish
Directions
- Bring a medium pot of water to a boil and lightly salt it. Fill a large bowl with ice water.
- When the water boils, add the peas and blanch, stirring once or twice, until they are bright green, about 1 minute for frozen and 2 to 3 minutes for fresh.
- Immediately drain the peas and transfer them to the ice water. Let sit until cool, just a minute or two, then drain again.
- Measure 1/2 cup of the cooked peas and transfer to a blender or mini food processor. Add the dill, mint, yogurt, and a pinch of salt and a few cracks of fresh black pepper.
- Zest the entire lemon into the blender, then cut the lemon in half and squeeze in some of the juice from one half. Blend until smooth. Taste and add more lemon juice, salt, and/or pepper.
- Transfer the remaining drained peas to a serving bowl along with the shallot and drizzle with dressing to taste. Toss to coat the peas.
- Garnish with the feta, radishes, and more fresh herbs, and serve right away.
