Here’s the thing—I used to think spring salads were just boring lettuce pretending to be exciting. Then my farmer’s market obsession led me to discover this vibrant spring pea and mint salad with radish during one of those perfect May afternoons when everything finally felt possible again. I’ll be honest, the first time I made it, I skipped the blanching step because I was feeling lazy, and ended up with tough, sad peas that nobody wanted to eat. Now this fresh English garden-style salad is our official “spring has arrived” celebration dish, and even my salad-skeptical husband asks me to make it for every outdoor gathering (if only he knew how many crunchy pea disasters came before I figured out the blanching trick).
Here’s the Thing About This Recipe
The secret to authentic English garden-style pea salad isn’t just throwing raw vegetables together—it’s understanding that fresh peas need just a quick blanch to unlock their sweetness while keeping that beautiful bright green color. What makes this traditional spring salad work is the balance: peppery radishes cutting through sweet peas, fresh mint brightening everything up, and a simple lemon dressing that lets each ingredient shine. I learned the hard way that good pea salad is all about timing and temperature. Around here, we’ve discovered that this dish needs at least 30 minutes to chill so all those flavors can get acquainted properly.
The Lineup – Let’s Talk Ingredients
Fresh peas are everything in this recipe—I always grab an extra bag because someone inevitably wants seconds. If you can find peas still in their pods, even better, though shelled fresh peas from the grocery store work beautifully too. Don’t cheap out and use frozen peas here; they’ll turn mushy and lack that bright, sweet crunch this spring pea and mint salad needs.
Those radishes should feel firm and have their greens still attached if possible (that’s your freshness indicator). I prefer the small red ones, but those Easter egg colored radishes are gorgeous if you can find them. The mint needs to be fresh and aromatic—if it doesn’t smell amazing when you bruise a leaf, find better mint. Here’s my shopping tip: mint from the farmer’s market usually has more flavor than grocery store herbs.
Good olive oil makes a difference since there’s nowhere to hide in this simple dressing. You want something that tastes grassy and peppery, not flat and lifeless. Fresh lemon juice is non-negotiable—that bottled stuff tastes like sadness and won’t give you the brightness this salad craves. Check out this comprehensive guide to spring vegetables if you want to explore more seasonal ingredients.
Here’s How We Do This (Step by Step)
Start by getting a pot of well-salted water boiling for blanching those peas. Here’s where I used to mess up: the water needs to be at a rolling boil, not just simmering. Drop those peas in for exactly 2 minutes—any longer and they’ll lose that perfect tender-crisp texture. Immediately plunge them into ice water to stop the cooking process. This blanching technique keeps them bright green and sweet instead of dull and starchy.
While the peas are cooling, slice those radishes as thin as you can manage. I use a mandoline now because uniform slices look more professional, but a sharp knife works fine if you’re careful. The mint gets chopped roughly—you want pieces big enough to provide bursts of flavor but not so big they overwhelm each bite.
Now for the fun part: making the dressing in a jar so you can shake it like crazy instead of whisking until your arm hurts. Combine that olive oil, fresh lemon juice, salt, and pepper in a small jar and shake it until everything looks creamy and emulsified. This spring pea and mint salad dressing should taste bright and well-balanced—not too oily, not too acidic.
Toss everything together gently (those blanched peas can get smashed if you’re too enthusiastic), then into the fridge it goes. Trust me on the chilling time—this salad needs at least 30 minutes for the flavors to meld properly.
If you love fresh spring flavors, try this Asparagus and Lemon Salad that uses similar bright, seasonal ingredients.
If This Happens, Don’t Panic
Peas turned out tough and chewy? You probably skipped the blanching step or didn’t blanch them long enough. Unfortunately, there’s no fixing this—raw peas just don’t have the same sweetness and tender texture. Next time, don’t skip that quick blanch!
Salad tastes flat and boring? That’s usually not enough salt or lemon juice. In reality, I’ve learned that spring vegetables need more seasoning than you think to make their flavors pop. Taste and adjust until everything comes alive on your tongue.
Radishes are too spicy for sensitive palates? Don’t panic—just slice them even thinner or rinse them briefly in cold water to mellow the bite. If this happens (and it will with very fresh, peppery radishes), you can also add a few more peas to balance things out.
When I’m Feeling Creative
When I’m feeling fancy, I’ll make Lemony Spring Pea Salad by adding some lemon zest along with the juice—it makes everything taste even brighter and more spring-like. Sometimes I add crumbled goat cheese or toasted pine nuts, though that’s totally optional and changes the whole character of the salad.
My summer twist includes adding fresh corn kernels and swapping half the mint for fresh basil when the weather gets really hot. Around Easter, I’ll make Colorful Garden Salad by using those beautiful watermelon radishes and adding edible flowers if I can find them at the farmer’s market.
For the Heartier Version, I’ll toss in some cooked quinoa or farro to make it more of a complete meal, though this simple version is honestly perfect as a side dish.
What Makes This Recipe Special
This style of fresh pea salad has roots in traditional English garden cooking, where cooks made the most of short spring seasons by celebrating vegetables at their peak freshness. The combination of peas and mint is classic in English cuisine, often appearing in everything from soup to lamb accompaniments. The technique of blanching peas briefly preserves their natural sweetness while making them more digestible than raw peas.
What sets this version apart is the addition of radishes for peppery contrast and the emphasis on proper chilling time. This approach mirrors traditional European spring salads where each ingredient maintains its individual character while contributing to a harmonious whole. Learn more about traditional English garden vegetables to understand how these combinations developed.
Things People Ask Me About This Recipe
Can I make this spring pea and mint salad ahead of time? Absolutely! It actually improves after sitting for a few hours as the flavors meld. It keeps beautifully for up to 2 days in the fridge, though the mint may darken slightly.
What if I can’t find fresh peas for this recipe? Frozen peas can work in a pinch—just thaw them completely and skip the blanching step since they’re already cooked. The texture won’t be quite as crisp, but the flavor is still lovely.
How thin should I slice the radishes? Aim for paper-thin if possible—about 1/8 inch thick. Thick radish slices can be overwhelming and too spicy, while thin ones provide just the right peppery bite.
Can I use dried mint instead of fresh? Fresh mint is really essential for this salad’s bright flavor. Dried mint tastes completely different and won’t give you that fresh garden taste that makes this dish special.
Is this spring salad vegan-friendly? Yes, as written it’s completely vegan and naturally gluten-free too. It’s perfect for bringing to gatherings where people have various dietary needs.
What’s the best way to store leftover salad? Keep it covered in the refrigerator for up to 2 days. The flavors actually improve overnight, but don’t expect it to last longer than that—the mint will start to darken and lose its fresh taste.
Before You Head to the Kitchen
I couldn’t resist sharing this recipe because the best spring days are when you can taste the season’s promise in every bite. This spring pea and mint salad with radish proves that sometimes the simplest combinations create the most memorable flavors—no complicated techniques required, just respect for beautiful ingredients.
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Spring Pea and Mint Salad with Radish
Description
This vibrant English garden-inspired salad celebrates the best of spring with sweet blanched peas, peppery radishes, and fresh mint in a bright lemon dressing—perfect for welcoming warmer weather to your table.
Prep Time: 20 minutes | Cook Time: 2 minutes | Chill Time: 30 minutes | Total Time: 52 minutes | Servings: 4
Ingredients
- 8 oz fresh peas, blanched (frozen can work, but fresh is worth seeking out)
- 4 oz fresh radishes, thinly sliced (small red radishes or colorful varieties)
- 2 tbsp fresh mint leaves, roughly chopped (must be fresh—dried won’t cut it)
- 1/4 cup good olive oil (you’ll taste the difference in this simple dressing)
- 2 tbsp fresh lemon juice (bottled lemon juice tastes like sadness here)
- 1/2 tsp salt, or to taste
- 1/4 tsp freshly ground black pepper
- Additional mint leaves for garnish
Instructions
- Bring a large pot of well-salted water to a rolling boil. Add the fresh peas and blanch for exactly 2 minutes until bright green and tender-crisp.
- Immediately drain the peas and plunge them into a bowl of ice water to stop the cooking process. This keeps them bright green and perfectly textured. Drain thoroughly once cool.
- While the peas cool, slice the radishes as thin as possible—paper-thin is ideal. A mandoline makes this easier, but a sharp knife works fine with careful attention.
- In a small jar with a tight lid, combine olive oil, lemon juice, salt, and pepper. Shake vigorously until the dressing looks creamy and emulsified.
- In a large bowl, gently combine the blanched peas, sliced radishes, and chopped mint. Don’t be too aggressive—those peas can get smashed easily.
- Drizzle the dressing over the salad and toss gently to coat everything evenly. Taste and adjust seasoning as needed.
- Cover and refrigerate for at least 30 minutes before serving—this chilling time lets all the flavors get acquainted properly.
- Just before serving, garnish with additional fresh mint leaves for that final pop of color and aroma.
Nutrition Information (Per Serving):
- Calories: 165
- Carbohydrates: 12g
- Protein: 4g
- Fat: 12g
- Fiber: 4g
- Sodium: 295mg
- Vitamin C: 35% DV (from the peas and lemon juice)
- Vitamin K: 25% DV (from the mint and peas)
- Folate: 15% DV (from the fresh peas)
Rich in antioxidants and fiber, with the natural sweetness of spring peas balanced by peppery radishes.
Notes:
Don’t skip the blanching step for the peas—it makes all the difference between tough, starchy peas and sweet, tender ones. The salad really does improve with that 30-minute chill time, so plan accordingly. Trust your taste buds when adjusting the lemon and salt levels.
Storage Tips:
This salad keeps beautifully for up to 2 days covered in the refrigerator. The flavors actually improve overnight, but don’t expect it to last longer than that—the mint will start to lose its bright color and fresh taste.
Serving Suggestions:
- Light Lunch: Serve over mixed greens with crusty bread on the side
- BBQ Side: Perfect alongside grilled chicken, fish, or lamb
- Brunch Spread: Beautiful addition to a spring brunch buffet
- Picnic Perfect: Travels well to outdoor gatherings and potlucks
Mix It Up (Recipe Variations):
Lemony Garden Salad: Add the zest of 1 lemon along with the juice for even brighter, more intense citrus flavor.
Protein-Packed Version: Toss in crumbled goat cheese, toasted pine nuts, or cooked quinoa to make it a more substantial meal.
Summer Market Salad: Add fresh corn kernels and swap half the mint for fresh basil when summer vegetables arrive.
Colorful Spring Mix: Use watermelon radishes or Easter egg radishes for stunning visual appeal and slightly different flavor profiles.
What Makes This Recipe Special:
This spring pea and mint salad draws from traditional English garden cooking principles, where the brief spring season was celebrated with simple preparations that highlighted each vegetable’s natural character. The blanching technique preserves the peas’ sweetness while the radishes provide peppery contrast—a classic flavor pairing that has delighted cooks for generations.
