Pea Salad
A fresh, easy, no-bake side dish featuring crisp green peas tossed in a creamy dressing. This vegetarian summer favorite doubles as a healthy option at potlucks or an Easter side dish, ready in under 30 minutes.
Ingredients
- 4 cups fresh or frozen green peas thawed if frozen
- 1/2 cup diced red bell pepper
- 4 slices thick-cut bacon cooked crisp and crumbled (optional)
- 1/4 cup finely chopped red onion
- 1/2 cup plain Greek yogurt
- 1/4 cup mayonnaise
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- Salt and black pepper to taste
- Fresh dill or parsley chopped, for garnish (optional but lovely)
Instructions
- Bring a pot of salted water to a rolling boil. Add green peas and cook for 2 minutes. Drain and immediately plunge into an ice bath.
- In a medium bowl, whisk together Greek yogurt, mayonnaise, apple cider vinegar, Dijon mustard, honey, salt, and pepper. Adjust seasoning to taste.
- Fry bacon until crisp, crumble. Chop red bell pepper and onion. Pat dry if needed.
- Combine chilled peas, peppers, onion, and bacon in a mixing bowl. Pour dressing over top and gently stir to coat.
- Cover salad and refrigerate for at least 15 minutes. This allows flavors to deepen and the dish to chill before serving.
- Sprinkle fresh dill or parsley right before serving. Give a final stir and scoop into a serving bowl.
- Serve as a side dish or on its own. Perfect for summer gatherings or special occasions.
Notes
Undercooking the peas by 30 seconds keeps them crisp. Letting the salad sit before serving enhances flavors. Customize with toasted nuts or seeds for added texture. Taste dressing before mixing for personal preference.
Nutrition
Calories: 150kcal
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