Summer Pea Salad Recipe
This summer pea salad recipe is a must-try! If you're looking for something that is fresh and light, then this salad is perfect for you. It's filled with peas, cabbage, and radishes, in addition to a light dressing that gives it an extra kick of flavor. Pair that with a little bit of lemon zest, and this salad it out-of-this-world good.
While the salad would work as a main course by itself (especially if you want to add a protein to it), it's also a great addition to a main. Whether you wish to serve it at a family dinner or a barbeque with friends, any occasion is the perfect one to eat this fresh summer pea salad.
Recipe developer Miriam Hahn came up with this delicious recipe. "This is the ultimate summer salad! I love that it is super light and lemony," she raves. "This is the perfect dish to bring out to the pool or add to an outdoor barbeque menu. It would also be nice alongside a spread for a wedding or baby shower. It is pretty and bright and will hold up well sitting out for a while."
Yum! Keep reading to find out how to make it.
Gather the ingredients for this pea salad
The first thing you need to do for this recipe is to gather all of the ingredients together. For starters, you will need a few cups of frozen petite peas. You will also need chopped green cabbage and a few large radishes. Make sure you cut the radishes into matchsticks before you begin. In addition, grab scallions and Italian parsley.
Next, you will need a few items for the dressing. These ingredients include olive oil, apple cider vinegar, and the juice and zest from one large lemon. Last but not least are the seasonings, which include Himalayan salt, garlic powder, and pepper. If you'd prefer, Hahn says you can also opt for a store-bought dressing instead.
Rinse the peas
Okay, now that you have all of the ingredients that you need, it's time to get down to business. Take out a colander and then grab your frozen peas from the freezer. Cut the bag open and dump the peas into a colander. Then, turn on the cold water and rinse the peas under the sink. Be sure to shake the colander a few times to break the peas apart.
Keep them in the colander and let them thaw for about 10 to 15 minutes. In the meantime, you can continue with the next few steps of the recipe.
Prep the rest of the salad
Take out a large bowl that is big enough to fit the salad. You can also use the same dish for serving if you don't want to have to transfer it to something else. Then, toss in the cabbage first, followed by the radishes, which you should have already cut into matchsticks. These skinny little radish pieces work so well in this salad, adding just the right amount of crunch. After the radishes, throw in the scallions and parsley. Now, you have almost everything thrown together.
Set the bowl to the side and move onto the next step.
Make the dressing
Now it's time to make the simple dressing. As we mentioned earlier, you can also opt to use a store-bought salad dressing if you'd prefer, making this recipe even easier than it is.
If you do decide to make your own, though, grab a small bowl and add in your liquids, including olive oil, vinegar, and lemon juice. Easy enough, right? After that, you can throw in the spices, including the salt, garlic powder, and pepper. Use a whisk to give the mix a few good stirs and blend the dressing together. Set it aside for a moment, then move onto the last step.
Add in the peas and serve
By now, the peas should be thawed out — but just double-check to ensure none of them are still frozen. Then, add them to the large bowl with the cabbage. Toss the salad a few times, and then throw on the dressing. If you want, you can add a little more seasoning at this time — it's just based on your personal preference. For the last piece of the puzzle, top the salad with lemon zest, and then serve.
If you'd like to add a protein, Hahn says that this would be good with salmon. "I have been into paninis lately, so I will often pair it with that or a big pot of summer soup, like asparagus or tomato," she shares. Enjoy!
- 2 cup frozen petite peas
- 4 cups green cabbage, chopped
- 5 large radishes, cut into matchsticks
- 3 scallions, chopped
- 1 cup Italian parsley, chopped
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- Juice and zest from one large lemon
- 1 teaspoon pink Himalayan salt
- ½ teaspoon garlic powder
- ¼ teaspoon pepper
- Pour the peas into a colander and rinse with cold water under the sink. Shake the colander to break the peas apart. They will take about 10 to 15 minutes to thaw.
- Put the cabbage, radishes, scallions, and parsley in a large bowl and set aside.
- In a small bowl, whisk together the olive oil, vinegar, lemon juice, salt, garlic powder, and pepper.
- When the peas are thawed out, add them to the large bowl and toss with dressing. Adjust for seasonings. Top with lemon zest and serve.
| Calories per Serving | 159 |
| Total Fat | 7.3 g |
| Saturated Fat | 1.1 g |
| Trans Fat | 0.0 g |
| Cholesterol | 0.0 mg |
| Total Carbohydrates | 19.9 g |
| Dietary Fiber | 7.5 g |
| Total Sugars | 8.0 g |
| Sodium | 530.6 mg |
| Protein | 6.1 g |
