Healthy Pea Salad with Mint

Healthy pea mint salad with almonds on white platter.

5 from 3 votes

This cold Healthy Pea Salad recipe is crunchy and perfect for summer! It's made with fresh snap peas, mint, almonds, and Parmesan cheese.

Prep Time22

Cook Time8

Total Time30

Course: Salad

Cuisine: French

Diet: Gluten Free, Vegetarian

Keyword: fresh pea salad, pea mint salad, garden pea salad, cold pea salad

Servings:

Calories: 211kcal

Author: Christine Rooney

Ingredients

For The Salad:

1 lb. snap peas or snow peas
¾ cup slivered almonds unsalted
½ cup fresh mint chopped
½ cup Parmesan cheese or Asiago or Romano cheese

For The Dressing:

6 Tbsp. olive oil
2 Tbsp. white wine vinegar
2 Tbsp. Dijon mustard
½ tsp. sugar
¼ tsp. kosher salt
¼ tsp. pepper

US Customary - Metric

Instructions

For The Salad:

Thoroughly wash and pat dry 1 lb. of fresh snap peas or snow peas. Remove the little flower and string that runs along each pod if necessary.
Chop the peas into small diagonal slices. Place the sliced peas in a serving bowl and set aside.
Finely chop ½ cup of fresh mint and set aside.
Place a small cast iron skillet on the stove top and heat to medium low. Add ¾ cup unsalted sliced or slivered almonds (or nut of choice) to the pan. Toast the nuts on medium low for 6-8 minutes, stirring or shaking the pan every few minutes to prevent the nuts from burning. Remove from heat and set aside.
Grate ½ cup of Parmesan, Asiago, Romano, or hard cheese of choice.

For The Dressing:

Combine 6 Tbsp. olive oil, 2 Tbsp. white wine vinegar, 1 Tbsp. Dijon mustard, ½ tsp. sugar, and ¼ tsp. each kosher salt and pepper in a small bowl. Stir until emulsified using a fork or small whisk.
To assemble the salad, pour desired amount of the dressing over the sliced peas and toss to combine. Continue until the peas are coated to your liking. Add the toasted almonds, ½ cup chopped mint, and ½ cup of shaved Parmesan (or cheese of choice). Toss once again to combine all the ingredients.
To serve: Garnish with extra fresh mint if desired.

Notes

You may have extra salad dressing when finished. Feel free to store any extra dressing in an airtight container in the fridge for 2-3 days and use to dress another salad or drizzle over fresh, grilled, or roasted vegetables.

Feel free to use walnuts, pistachios, hazelnuts, macadamia nuts, or Brazil nuts if you prefer. Just make sure to opt for nuts that are unsalted. You can also use seeds like sunflower seeds or pepitas if you like.

This salad is great made the day ahead. Be sure to store in an airtight container or cover with plastic wrap and store in the fridge. Stir the salad to freshen it before serving.

Nutrition