When spring hits in LA, the loaded farmers market salads start rolling, and this Spring Pea Salad is first up: tender lettuces, sweet blanched peas, creamy avocado and feta, thin-sliced radish and cucumber, all tossed in a bright basil vinaigrette. It is the kind of salad I want on the table all season, light but genuinely filling. For more pea inspiration, my 17 of Our Favorite Spring Pea Recipes is the full roundup, my Charred Snap Pea Salad is a smoky sibling, and my 10 of Our Favorite Asparagus Recipes keep the spring-produce theme going.
Spring Pea Salad at a Glance
- 🕒 Total Time: 15 minutes
- 👪 Servings: 4 as a side
- 🍝 Cuisine Type: Mediterranean
- 🧂 Flavor Profile: Crisp farmers market lettuce, sweet peas, creamy avocado and feta, peppery radish, and a bright herby basil vinaigrette
- 📖 Dietary Info: Vegetarian and gluten-free; contains dairy (feta); easily vegan if you skip the feta
- 📦 Storage Notes: Best fresh; keep components separate and dress just before serving; undressed salad holds 2 days, add avocado last so it does not brown
- ⭐Why You'll Love It: It tastes like spring on a plate and comes together in 15 minutes. Sweet peas, creamy avocado, and salty feta make it feel substantial, and the basil vinaigrette ties it all together. It is the loaded farmers market salad you will want on repeat.
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Why I Love This Recipe
Salads are my everything. They make me happy and I especially LOVE them when they are loaded with all kinds of fresh goodness. The key to a really great salad is variety - a little bit of farmers market lettuce, some salty cheese, a few crunchy veggies and ALWAYS AVOCADO!
Jump to:
And all that is exactly what you've getting in this Spring Pea Salad situation! I've been making it on the regular and keeping the dressing on the side so I can just scoop out a few spoonfuls, dress it with my infamous basil vinaigrette, and be on my merry way! Trust me - you'll be obsessed! And feel free to get jazzy with it! If there's another kind of produce that's killing it right now in your state, just toss it in! Or add some salmon on top... perhaps some grilled chicken or shrimp, perfectly charred steak... whatever you prefer!
Ingredients
- 3-4 cups various farmers market lettuce
- 3-4 Persian Cucumbers thinly sliced
- 2 Avocados cut into wedges or cubes
- 2-3 radishes thinly sliced
- 1 cup fresh peas blanched
- 1 block feta cut into cubes (about ½ cup total)
- Kosher salt and pepper
- 1 recipe Basil Vinaigrette
Substitutions & Swaps
🥬 Greens
- Farmers market lettuces (called for) - A mix of tender spring leaves is the whole point
- Butter lettuce - Soft and sweet; cradles the peas and avocado
- Arugula - Peppery bite that plays off the sweet peas
- Baby spinach - The easy everyday base
🟢 Peas
- Fresh peas, blanched (called for) - Sweet and snappy when in season
- Frozen peas - Excellent year-round; just thaw and pat dry
- Sugar snap or snow peas - Thinly slice for extra crunch
- Pea shoots - Toss a handful in for a delicate, very spring touch
🧀 Cheese
- Feta (called for) - Salty and creamy; the classic match for peas
- Goat cheese - Tangier; crumble it on for richness
- Shaved Parmesan or pecorino - A sharper, drier finish
- Skip it - Leave the cheese out for an easy vegan salad
🥕 Crunchy Veg
- Radishes (called for) - Peppery and crisp; slice paper thin
- Persian cucumbers (called for) - Cool and crunchy with thin skins
- Shaved fennel - Adds a fresh anise crunch
- Sliced celery or sugar snaps - More everyday crunch
🥗 Dressing
- Basil vinaigrette (called for) - Herby and bright; made for this salad
- Lemon vinaigrette - Cleaner and citrusy when you want it simple
- Green goddess - Creamier herb dressing that hugs the greens
- Red wine vinaigrette - Sharp and classic; a reliable pantry option
🥬🟢🥗 Tips & Tricks for the Best Spring Pea Salad
Crisp, fresh, and loaded, the spring salad that actually fills you up
- Blanch the peas, then shock them in ice water. A quick 60-second blanch and an ice bath locks in the bright green color and keeps them snappy.
- Dry the greens completely. Spin or pat them dry so the vinaigrette clings instead of sliding off into a watery puddle.
- Slice the radishes and cucumbers paper thin. A mandoline gives delicate, even slices that distribute crunch through every forkful.
- Dress right before serving. Greens wilt fast once dressed, so toss at the very last minute to keep everything crisp.
- Add the avocado last. Fold it in gently at the end so it stays in clean wedges instead of smashing into the dressing.
- Season the avocado and peas directly. A pinch of salt right on them, not just in the dressing, makes the whole salad taste fuller.
- Use cubed feta, not pre-crumbled. A block you cube yourself is creamier and less dry than the powdery pre-crumbled tubs.
- Make the basil vinaigrette ahead. It holds for a few days and the flavor deepens, so it is a great prep-ahead step.
- Build it in a wide, shallow bowl. A flat surface keeps the toppings visible and lets the dressing coat evenly instead of pooling at the bottom.
- Turn it into a meal with protein. Grilled chicken, shrimp, or chickpeas on top make it lunch without losing the spring-fresh feel.
FAQs
What is in a spring pea salad?
This spring pea salad is built on tender farmers market lettuces with sweet blanched peas, creamy avocado, cubed feta, and thin-sliced radish and cucumber, all tossed in a basil vinaigrette. It is a light, loaded green salad that celebrates spring produce. You can serve it as a side or add protein to make it a meal.
Should I use fresh or frozen peas?
Fresh spring peas are ideal when they are in season, blanched briefly to keep them bright and snappy. Frozen peas are an excellent year-round substitute; just thaw and pat them dry. Avoid canned peas, which are too soft for a crisp salad.
Can I make spring pea salad ahead?
Prep the components ahead but dress and assemble right before serving so the greens stay crisp. Blanch the peas, slice the vegetables, and make the vinaigrette up to a day in advance. Add the avocado last so it does not brown.
What dressing goes best with pea salad?
A bright basil vinaigrette is the classic match and what this recipe uses. A lemon vinaigrette or a simple red wine vinaigrette also work well. Dress lightly and toss just before serving.
Can I add protein to make it a meal?
Yes, grilled chicken, shrimp, or a handful of chickpeas turn this side salad into a full lunch. Add the protein on top so the salad still travels and stores well. See the Substitutions section for more ideas.
Spring Pea Salad
Ingredients
- 3-4 cups various farmers market lettuce
- 3-4 Persian Cucumbers thinly sliced
- 2 Avocados cut into wedges or cubes
- 2-3 radishes thinly sliced
- 1 cup fresh peas blanched
- 1 block feta cut into cubes (about ½ cup total)
- Kosher salt and pepper
- 1 recipe Basil Vinaigrette
Instructions
- Add everything for the vinaigrette to a blender and blend for 3 minutes until completely smooth.
- Arrange the lettuce on a large platter or bowl.
- Scatter the cucumbers, avocados, peas, feta and radishes on top and season with salt and pepper.
- Serve alongside the Basil Vinaigrette
Notes
Nutrition Information (estimated)
Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe from What’s Gaby Cooking
This is the tastiest summer salad with basil vinaigrette we’ve ever had! It’s a must try!
This looks so fresh and delicious, but the radishes make it look like a work of art!
Beautiful! Making tomorrow! I could only find frozen peas. Help! Do I just let them thaw? Will they get mushy?
yes just let them totally thaw!
Mmmmmm. All this spring freshness and goodness. Love the peas!
Made this for Easter- that basil vinaigrette made the whole meal!!
SO happy to hear it!! xx
This was amazing-so versatile! I added roasted carrots and asparagus, boiled baby potatoes, and chickpeas. The radishes and pansies made it stunningly beautiful! I wasn't a huge fan of the vinaigrette - a little heavy on the shallot and red wine vinegar. I really like the idea of a pesto/basil or other herb dressing though.
This is one gorgeous salad! Pinned
Can't wait to see what Spring in LA is like next week!!! Bring me all the salads!
Perfect spring salad. Looks delicious
Your salads are my favorite. Literally picture perfect!!
This looks absolutely beautiful and delicious!! I can't wait for my garden to start producing.
Gaby all of your salads are so so pretty! Makes me want to run to the grocery store and make it 🙂
Yes to spring salads! I love making what I call a "Farmer's Market" salad filled with all my favorite toppings, including peas. This looks like perfection!
I'm totally inspired! This is just so pretty!!
Bring on the salads! I can't wait.