This light and refreshing English pea salad is creamy, bright, and great on a hot day! The lemon-ricotta dressing gives it certain oomph and it is done in just fifteen minutes!
Why This Recipe Works
English peas, also known as spring peas, are the same peas you buy frozen. Around the beginning of spring is when you can usually get them fresh, and they are crunchy, sweet and delightful,
This recipe mixes together other light and fresh spring ingredients with a creamy dressing to create the ultimate combo. Especially if you are enjoying it on a hot day.
This is a perfect way to enjoy the first fruits of the season, or continue making it all year with frozen peas!
Plus, the natural carbohydrates in the peas and the protein and fats in the ricotta make it filling. Meanwhile, the mint and parsley make it a great palate cleanser at a picnic.
What's Goes Into the Recipe?
- English Peas. These differ from sweet peas and snap peas only for how round they are, so substitute with whatever you find at the store, or simply buy them frozen.
- Ricotta. Don't skimp, go for the full-fat cheese. It tastes so much better and less watery.
- Mint. If you can pick it yourself you'll get the most impact from this herb, but a pack of fresh mint from the produce section works better than dried.
- Parsley. I prefer flat-leaf Italian parsley to curly because it looks better in the salad, but choose whatever you can find, both taste great in this salad.
- Lemon. You only need one to get the zest and juice, but I like to garnish with some extra zest, so grab a second one for a little extra oomph if you like.
- Green onions.
- Sprouts. Radish, alfalfa, broccoli, and pea shoot sprouts are the most common at the store. All of them taste great and can be used interchangeably. Just avoid mungbean because it's a bit pungent and can overpower the pea salad.
How To Make This Recipe
If using fresh English peas, remove them from the shell and set them aside in a bowl.
If using frozen peas, thaw them in the refrigerator overnight.
In a small bowl, combine the ricotta cheese, lemon juice, salt, and pepper until combined. Set aside.
In a pot inserted with a steamer, steam the peas for four minutes or until al-dente, bright green, but still plump and not crinkly.
If you thawed out the frozen peas, you can skip this step.
Remove the peas from the heat and submerge them into a bowl of ice water to chill them.
In a bowl, combine the English peas, green onions, mint, parsley, sprouts, and the ricotta-lemon mixture.
Stir until combined and taste to see if it needs any extra salt or pepper.
Chill in the refrigerator until ready to serve.
Expert Tips
- One pound of peas in their pod equals roughly one cup of shelled peas.
- Since none of the ingredients water down the dressing, this is a great salad to make ahead. The dressing itself may separate a bit, but a gentle stirring before serving fixes it easily.
- This spring salad stays fresh in the refrigerator for 3-5 days if stored in an airtight container.
- This recipe makes enough for 4-6 people to enjoy like a vegetable serving. If you are bringing this to a potluck or need some more, I recommend using the serving adjuster in the recipe card to double or triple the recipe.
FAQ's
Before freezing, green peas are flash steamed making them perfect for eating right out of the bag. This makes a great hack for making pea salads as long as you remember to thaw it out.
Depending on the cooking method, fresh shelled peas take only minutes to cook. Boiling takes 2-3 minutes, but if you are steaming them, add an extra minute to the cooking time.
Whatever you do, don't throw them out! The pea pods are delicious and full of the same springtime flavor that the peas have. Cut them into small pieces to add as a crunchy alternative to nuts in a salad, or use them as a vegetable in a bright pasta.
Related Recipes
This English pea salad is a great picnic and bbq side dish, but it is a spring dish if ever one existed. For some other great springtime foods, I recommend:
English Pea Salad with Lemon-Ricotta Dressing
Ingredients
- ½ cup whole-milk ricotta
- 1 lemon, zested and juiced
- 2 cups shelled English Peas/Spring Peas
- 2 stalks green onions, only the greenish white bottom part thinly sliced on a bias
- 2 ½ oz sprouts, only the top 1" (or more if desired)
- 2 tablespoon minced fresh parsley
- 1 tablespoon minced fresh mint
- salt and pepper to taste
Instructions
- In a small bowl, mix together the ricotta, lemon zest, and lemon juice. Set aside
- Using a pot and steamer tray, fill the bottom of the pot with 2 inches of water and bring it to a rolling boil. Steam the peas in the steamer tray with the lid on for 4 Minutes, or until cooked. Remove the steamer tray, run the peas under cold water and let them cool for 15 Minutes.
- In a medium bowl, combine the green onions, fresh parsley, fresh mint, and radish sprouts. Add in the cooled peas and toss the salad with the Lemon-Ricotta dressing
- Season with salt and freshly ground pepper.
Video
Notes
- One pound of peas in their pod equals roughly one cup of shelled peas.
- Since none of the ingredients water down the dressing, this is a great salad to make ahead. The dressing itself may separate a bit, but a gentle stirring before serving fixes it easily.
- This English pea salad stays fresh in the refrigerator for 3-5 days if stored in an airtight container.
- This recipe makes enough for 4-6 people to enjoy like a vegetable serving. If you are bringing this to a potluck or need some more, I recommend using the serving adjuster in the recipe card to double or triple the recipe.
Molly Kumar says
The salad looks so pretty. I love spring pea's for their delecate flavors and the lemon-ricotta dressing sounds just amazing with them.