Mint Pea Salad Recipes

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SUGAR SNAP PEA SALAD WITH RADISHES, MINT AND RICOTTA SALATA



Sugar Snap Pea Salad With Radishes, Mint and Ricotta Salata image

There's a reason pea salad is usually slathered in mayonnaise. Just try to get those tiny rolling orbs to stay on your fork without it. That's why when it comes to pea salads, choose sugar snaps. They have the same bright sweetness as shelled peas but, eaten pod and all (no shucking required), they're easier to grab. Here, raw sugar snap peas are tossed with radishes, fresh mint, ricotta salata and a simple lemon-balsamic vinaigrette for a easy salad that's sweet, salty, creamy and fresh tasting.

Provided by Melissa Clark

Categories     easy, quick, salads and dressings, side dish

Time 10m

Yield 4 servings

Number Of Ingredients 10

3/4 cup sliced radishes
4 ounces sugar snap peas, sliced (about 1 1/4 cups)
4 ounces ricotta salata, crumbled (about 1 cup)
1/2 bunch mint leaves, torn (about 1/3 cup)
1 clove garlic, minced
Pinch kosher salt, more to taste
1 tablespoon freshly squeezed lemon juice
1 teaspoon balsamic vinegar
3 tablespoons extra virgin olive oil
Freshly ground black pepper to taste

Steps:

  • In a large bowl, toss together the radishes, peas, ricotta and mint.
  • Using a knife or a mortar and pestle, make a paste of the garlic and salt. Place in a small bowl and add the lemon juice and balsamic vinegar and stir well to combine. Drizzle in the olive oil, stirring constantly, and add pepper to taste.
  • Pour dressing over salad and toss well to combine. Taste and add more salt and pepper if necessary.

Nutrition Facts : @context http, Calories 221, UnsaturatedFat 11 grams, Carbohydrate 7 grams, Fat 18 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 7 grams, Sodium 94 milligrams, Sugar 2 grams

MINTED PEA SALAD



Minted Pea Salad image

"In this refreshing recipe, fresh mint complements the peas' sweet flavor," relates Inez Orsburn, a field editor from Demotte, Indiana.

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 4-6 servings.

Number Of Ingredients 8

1/2 cup mayonnaise
1/4 cup sour cream
1/4 cup minced fresh mint
3/4 teaspoon salt
1/4 teaspoon Dijon mustard
Dash pepper
3 cups frozen peas, thawed
1 small onion, finely chopped

Steps:

  • In a bowl, combine the first six ingredients. Add peas and onion; toss to coat. Cover and refrigerate for 1 hour.

Nutrition Facts : Calories 214 calories, Fat 17g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 487mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 4g fiber), Protein 4g protein.

CUCUMBER & PEA SALAD



Cucumber & pea salad image

A light green salad for all seasons - fresh peas and cucumber with chive and mint dressing

Provided by Good Food team

Categories     Lunch, Side dish

Time 20m

Number Of Ingredients 6

500g frozen pea
1 large cucumber , halved lengthways and sliced
1 bunch chives , snipped
2 tbsp mint sauce, from a jar
2 tbsp white wine vinegar
2 tbsp olive oil

Steps:

  • Tip peas into a bowl, pour over a kettleful of hot water and set aside for 10 mins. Check the peas are defrosted, then drain really well. Halve the cucumber lengthways, then slice. Just before serving mix with chives, mint sauce, vinegar and olive oil. Season and serve.

Nutrition Facts : Calories 73 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 0.1 milligram of sodium

SALAD WITH MINT AND PEAS



Salad with Mint and Peas image

Pairing mint and peas signals that spring's in full swing. Use fresh mint, but skip the work of shelling peas: You'll get good results with frozen ones swapped in for fresh.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 10m

Number Of Ingredients 7

1 tablespoon fresh lemon juice
2 teaspoons Dijon mustard
1 tablespoon olive oil
Coarse salt and ground pepper
1 head Bibb lettuce (about 9 ounces), washed well and torn into bite-size pieces
1 cup frozen peas, thawed
1/2 cup fresh mint leaves, torn into bite-size pieces

Steps:

  • In a large bowl, whisk together lemon juice and mustard. Whisk in oil; season with salt and pepper. Add lettuce, peas, and mint; toss to coat.

NIGELLA LAWSON PEA, MINT AND AVOCADO SALAD



Nigella Lawson Pea, Mint and Avocado Salad image

Make and share this Nigella Lawson Pea, Mint and Avocado Salad recipe from Food.com.

Provided by Kylie24

Categories     Turkey Breasts

Time 20m

Yield 8 serving(s)

Number Of Ingredients 8

9 tablespoons extra virgin olive oil
1 1/2 tablespoons white wine vinegar
1 pinch caster sugar
1 bunch mint
1 1/2 kg peas, in pod (approx. 500g podded weight)
assorted salad leaves
2 heads chicory lettuce
3 ripe avocados

Steps:

  • First make the dressing: put the oil and vinegar and a pinch of sugar into a large bowl and then put in a decent handful of chopped mint.
  • Stir well so all is amalgamated.
  • Cook the podded peas for a short time in salted boiling water, just so they are ready, but not soft.
  • Taste after 2 minutes and then keep tasting.
  • Pour peas in colander and then straight away into the bowl of dressing and let steep for an hour or up to a day.
  • Just before serving, stir in about a packetful of mixed salad, the chicory which has been separated into it leaves and the avocado, which should be cut into bite size chunky slices.
  • You may need to drizzle a bit more oil after tossing.
  • serve this on a big plate.
  • Sprinkle with more mint.

PEA, FETA AND MINT SALAD



Pea, Feta and Mint Salad image

Provided by Food Network

Categories     appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 12

7 ounces fresh shelled peas
Water, as needed
3 tablespoons olive oil
1 onion, finely diced
2 teaspoons Dijon mustard
1 tablespoon red wine vinegar
1 tablespoon honey
Sea salt and freshly cracked black pepper
1 1/4 ounces shelled pistachio nuts, coarsely chopped
1 large handful fresh mint leaves
1 3/4 ounces snow pea leaves or baby English spinach
2 3/4 ounces Feta cheese, crumbled

Steps:

  • In a medium saucepan, bring salted water to a boil. Blanch the peas in the boiling water until they are just tender and bright green, about 2 minutes. Refresh immediately by plunging them into a bowl of cold water. Drain and reserve the peas.
  • In a small pan, heat 1 tablespoon of the oil over medium heat. Add the onion, and cook until soft, stirring occasionally, about 5 minutes.
  • Meanwhile, in a small bowl, whisk together the mustard, the remaining 2 tablespoons olive oil, vinegar and honey, and season with salt and black pepper, to taste.
  • In a large salad bowl, mix the peas, onions, pistachios, and pour over the dressing. Add the mint and snow pea leaves, and gently toss to coat with dressing. Top the salad with the feta cheese just before serving.

MINT PEA SALAD



Mint Pea Salad image

Provided by Food Network

Categories     main-dish

Yield 8 servings

Number Of Ingredients 9

2 cup fresh shelled peas
1/2 pound snow peas
1/2 cup plain yogurt
3 tablespoons mayonnaise
Juice of 1 lemon
Coarse salt
Freshly ground black pepper
1 bunch mint, chopped fine (reserve some whole leaves for garnish)
8 slices crisp cooked bacon, crumbled

Steps:

  • Bring a saucepan of salted water to a boil. Blanch peas and snow peas, about 1 minute each, rinsing in ice water so that they remain bright green and crisp. Drain and set aside to dry.
  • In a medium bowl, mix yogurt with mayonnaise, lemon juice, salt and pepper, and fold into peas along with mint. Refrigerate covered. To serve, spoon onto individual plates or a serving platter, sprinkle bacon over the top and garnish with mint leaves.

CHICKPEA SALAD WITH LEMON MINT VINAIGRETTE



Chickpea Salad with Lemon Mint Vinaigrette image

A refreshing vegetarian bean salad infused with lemon and mint.

Provided by Savory Sweet Life / Alice Currah

Categories     Salad

Time 5m

Yield 6

Number Of Ingredients 13

3 tablespoons olive or grape seed oil
4 tablespoons fresh squeeze lemon juice
2 tablespoons apple cider vinegar
1 tablespoon lemon zest
3 minced garlic cloves
½ teaspoon kosher salt
¼ teaspoon ground pepper
1 - 15 ounce can garbanzo beans rinsed and drained
½ cup grape tomatoes, halved
½ cucumber, seeded and chopped
½ red bell pepper, chopped
¼ cup onion, chopped
⅓ cup packed fresh chopped mint leaves

Steps:

  • In a medium bowl whisk the oil, lemon juice, vinegar, zest, cloves, salt, and pepper until well mixed.
  • Add the beans, tomatoes, cucumber, bell pepper, onions, and mint.
  • Serve immediately or store in the refrigerator. The salad tastes better the more time the beans have had a chance to marinate.

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