As the days grow longer and the snow melts away, we begin to feel a familiar restlessness. The sun’s out more, the air is a little warmer, and we’re all itching to plant something. But the ground is still too cold, and the forecast keeps teasing us with frost. So, we wait. But while we wait for the season to fully shift, we cook.
In my kitchen, this is when I start moving away from the hearty, heavy meals of winter and toward something lighter. I crave meals that feel fresh and bright, even if the garden hasn’t quite caught up with the calendar. That’s where this spring pea salad comes in.
This time of year, there are always a few ingredients that stand out to me — carrots, peas and fresh greens, for example. Carrots immediately make me think of carrot cake, but peas often leave me at a crossroads. I know I could go for a classic split pea soup, but that’s a dish that tends to be hit or miss. And if we’re being honest, I’d rather go in a different direction. So, why not a salad? It’s simple, fresh and versatile — and that’s exactly what we need right now.
This salad doesn’t try to be anything it’s not. It’s not packed with a long list of ingredients you’ll use once and then forget about. Instead, it hits all the right notes: tender spring peas, a tangy dressing that cuts through their sweetness, a bit of crunch and just enough brightness to remind you that summer is on the horizon.
The best part about this salad is that it’s incredibly flexible. You can use whatever type of peas you have on hand — whether snow peas, snap peas or English peas. It’s all about working with what’s available.
This salad first came about a few months ago when I was putting together a menu for an August dinner party. The host asked for something light and “green but not boring,” so I made a version of this salad. It turned out to be a huge hit and has since become a dish I propose for some of my menus.
If you’re someone who tends to fall into a salad rut (you know, that tired spring mix that always seems to show up), this salad is a refreshing change. It’s a reminder that seasonal cooking doesn’t have to be complicated or fancy. Sometimes, it’s about noticing what’s fresh and local, letting those ingredients inspire you, and keeping things simple.
You don’t need a long list of exotic ingredients or complicated techniques to make a meal that feels special. Seasonal eating is about tuning in to what’s available, and this spring pea salad does just that. It’s perfect for those early spring days when you’re craving something light and fresh, but the weather hasn’t quite caught up yet.
Spring pea salad
Dressing ingredients:
- 2 tablespoons lemon juice
- 2 tablespoons high-quality olive oil
- 2 cloves garlic, minced
- 1 1/2 teaspoons Dijon mustard
- 2 teaspoons maple syrup or honey
- 2 tablespoons shallot, finely chopped
- Salt and pepper
Salad ingredients:
- 3-4 cups sugar snap peas, sliced on bias
- 1/4 cup fresh basil, thinly chopped (reserve a few for garnish)
- 1/4 cup fresh mint, thinly chopped (reserve a few for garnish)
- 1/4 cup pistachios or almonds, roughly chopped
Directions:
To make the dressing, combine all the ingredients in a small bowl and whisk thoroughly. In a medium bowl, add in the sliced snap peas, basil and mint. Toss with dressing. When ready to serve, top salad with pistachios and reserved basil and mint leaves. Serve right away. Enjoy!
