Fresh Pea Salad

Laurie Wolf

pea salad

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Makes 8 servings

4 Tablespoons olive oil

1 teaspoon lemon zest

1 teaspoon Dijon mustard

1 1/2 cups fresh peas, blanched in boiling water for 2 minutes and chilled

1 head butter lettuce, rinsed, dried, and torn

1 cup pea greens

8 radishes, trimmed and thinly sliced

4 ounces feta cheese, crumbled

Salt and pepper


1. Prepare the dressing. In a small bowl, whisk together the olive oil, lemon juice, lemon zest, and Dijon mustard. Set aside.

2. In a large bowl, toss together the peas, butter lettuce, pea greens, and radishes. Toss with dressing, adding salt and pepper to taste.

3. Top with crumbled feta cheese and serve.