Best 10 Herby Pea Salad Recipes

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Indulge in a symphony of flavors with our delightful Herby Pea Salad, a culinary masterpiece that bursts with freshness and zest. This vibrant salad is a delightful blend of sweet peas, crisp cucumber, aromatic herbs, and a tangy lemon-tahini dressing that tantalizes your taste buds. As you savor each bite, you'll be transported to a Mediterranean oasis, where the sun-kissed ingredients dance together in perfect harmony.

In this comprehensive guide, we'll take you on a culinary journey as we unveil the secrets behind this exceptional salad. Discover the art of selecting the finest ingredients, from plump peas to fragrant herbs, and learn how to combine them to create a visually stunning and flavor-packed dish. We'll also guide you through the process of making the delectable lemon-tahini dressing, a zesty concoction that elevates the salad to new heights.

Whether you're a seasoned cook or just starting your culinary adventure, our Herby Pea Salad promises to be a delightful addition to your recipe repertoire. With its vibrant colors, enticing aromas, and palate-pleasing flavors, this salad is sure to become a favorite at your next gathering or as a refreshing side dish for your weeknight meals. So, put on your apron, gather your ingredients, and let's embark on a culinary journey that will leave you craving more.

Let's cook with our recipes!

HERBY CAULIFLOWER SALAD WITH CHICKPEAS



Herby Cauliflower Salad with Chickpeas image

Thanks to a light lemony dressing and lots of fresh herbs, this simple raw cauliflower salad recipe tastes surprisingly delicious and lasts in the fridge for days. The pickled onions are an optional ingredient, but they do take the salad to the next level. Here's our recipe for pickled onions, so you can see how simple they are to make. We break the cauliflower down into tiny florets, but another option is to use a food processor and make a chunky cauliflower rice. Take a look at our cauliflower rice recipe to see how we do it.

Provided by Adam and Joanne Gallagher

Categories     Side Dish

Time 45m

Yield Makes about 10 cups

Number Of Ingredients 10

1 medium head cauliflower, about 1 3/4 to 2 pounds (6 to 7 cups small florets)
1/2 teaspoon fine sea salt, plus more to taste
1/2 teaspoon fresh ground black pepper
1 teaspoon finely grated lemon zest (from 1 lemon)
1/4 cup fresh squeezed lemon juice, plus more to taste
1/4 cup extra virgin olive oil
1/4 teaspoon crushed red pepper flakes, optional for some heat
1 (15-ounce) can chickpeas, drained and rinsed (or use 1 1/2 cups cooked chickpeas)
1/2 cup fine fresh herbs like parlsey, dill, or mint, chopped
1/2 cup pickled red onions, chopped, optional, see our pickled onions recipe

Steps:

  • Cut away leaves and the core from the cauliflower. Then cut or pull the cauliflower apart into little florets and add to a large bowl. Chop longer stems into small pieces, and then add to the bowl with florets.
  • Season with 1/2 teaspoon of fine sea salt and 1/2 teaspoon ground black pepper, and then toss the cauliflower around the bowl until all the florets have had a chance to be seasoned.
  • To make the dressing, whisk the lemon zest, lemon juice, olive oil, red pepper flakes, and a pinch of salt together until creamy and emulsified.
  • Add the chickpeas, herbs, pickled onions, and the dressing to the cauliflower. Toss until everything is evenly coated. Taste, and then season with additional salt, pepper or lemon juice.
  • The cauliflower salad does taste best when given some time to marinate. When possible, let the salad marinate, stirring from time to time, for at least 30 minutes before serving. The salad will keep, covered in the refrigerator, up to one week.

Nutrition Facts : ServingSize 1 cup, Calories 140, Fat 7.2g, SaturatedFat 1g, Cholesterol 0mg, Sodium 237.7mg, Carbohydrate 15.8g, Fiber 4.9g, Sugar 2.7g, Protein 5.3g

HERBY GREEN BEAN SALAD



Herby Green Bean Salad image

Provided by Trisha Yearwood

Categories     side-dish

Time 30m

Yield 8 to 10 servings

Number Of Ingredients 12

Kosher salt and freshly ground black pepper
1 1/2 pounds fresh green beans, trimmed
One 6-ounce bag sugar snap peas
1 heaping tablespoon stone-ground mustard
1 teaspoon low-sodium soy sauce
2 cloves garlic, grated or pressed
1/4 cup extra-virgin olive oil
1/2 cup dried cranberries
1/2 cup slivered almonds, toasted (see Cook's Note)
1/4 cup chopped fresh flat-leaf parsley
3 tablespoons chopped fresh dill
1/2 small head fennel, thinly sliced

Steps:

  • Bring a large pot of salted water to boil over high heat. Add the green beans and cook, 3 minutes, then add the sugar snap peas and cook for 1 minute more. Drain the vegetables and run under cold water until cool, then pat dry and set aside.
  • Combine the mustard, soy sauce and garlic in a large mixing bowl for the base of the dressing. Slowly pour the olive oil into the bowl, whisking constantly, to emulsify into a thick dressing. Season with salt and pepper.
  • Add the blanched vegetables to the bowl with the vinaigrette. Add the cranberries, almonds, parsley, dill and fennel. Toss gently to combine and ensure the ingredients are evenly coated in the dressing. Serve chilled or at room temperature.

HERBY SALAD WITH BURRATA



Herby Salad with Burrata image

Provided by Molly Yeh

Categories     side-dish

Time 25m

Yield 8 to 10 servings

Number Of Ingredients 14

1/2 cup olive oil, plus more as needed
Juice of 1 lemon
1/2 bunch fresh basil
1/2 shallot, roughly chopped
Kosher salt and freshly ground black pepper
12 ounces arugula
1/2 bunch fresh chives, thinly chopped
1/2 bunch fresh mint, roughly chopped
1/2 bunch fresh parsley, roughly chopped
Zest of 1 lemon
1 1/2 cups shelled spring peas
12 ounces burrata cheese, cut into large pieces
Flaky salt, like Maldon
Freshly ground black pepper

Steps:

  • For the basil vinaigrette: Add the olive oil, lemon juice, basil and shallot to the carafe of a blender. Blend until the shallot is broken down and the ingredients are thoroughly combined. Taste and season with salt and pepper. Blend once more to combine the seasonings. Transfer to a serving vessel alongside the salad.
  • For the salad: Add the arugula to a large serving platter. Sprinkle with the chives, mint and parsley. Then sprinkle with the lemon zest and peas. Distribute the burrata evenly on top. Sprinkle with the flaky salt and serve with the basil vinaigrette on the side.

HERBY PEA SALAD



Herby Pea Salad image

We love spring vegetables. One Mother's Day I came up with this flavorful green salad that everyone enjoyed. You could increase the dressing and mix in some cooked small pasta, like acini de pepe, to make it a more robust salad. —Ann Sheehy, Lawrence, Massachusetts

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 8 servings.

Number Of Ingredients 13

1 tablespoon olive oil
2 medium leeks (white portion only), thinly sliced
3 small zucchini, halved and sliced
1/2 pound fresh asparagus, trimmed and cut into 2-inch pieces
3 cups frozen petite peas (about 16 ounces), thawed
2 tablespoons each minced fresh chives and parsley
1 to 2 tablespoons minced fresh tarragon
DRESSING:
3 tablespoons olive oil
2 tablespoons rice or white wine vinegar
3/4 teaspoon salt
1/2 teaspoon Dijon mustard
1/4 teaspoon pepper

Steps:

  • In a large skillet, heat oil over medium heat. Add leeks; cook and stir 4-6 minutes or until tender. In a Dutch oven, place steamer basket over 1 in. water. In batches, place zucchini and asparagus in basket. Bring water to a boil. Reduce heat to maintain a low boil; steam, covered, 4-5 minutes or until crisp-tender. Remove and immediately drop into ice water. Drain and pat dry., In a large bowl, combine peas, leeks, zucchini mixture and herbs. In a small bowl, whisk dressing ingredients. Pour over salad; toss to coat. Serve immediately.

Nutrition Facts : Calories 129 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 353mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges

LEAFY HERB SALAD



Leafy Herb Salad image

This salad is ideal for Thanksgiving or other huge, rich meals, something to nibble on between bites of sour cream potatoes and buttered stuffing. It's more of an idea than a recipe, so feel free to riff on the greens and herbs involved. It should have about a 1:1 ratio of salad greens to herbs, and be very lemony, with plenty of salt.

Provided by Alison Roman

Categories     dinner, lunch, quick, salads and dressings, side dish

Time 5m

Yield 8 to 10 servings

Number Of Ingredients 8

4 cups spicy greens, such as arugula, mizuna or torn mustard greens
Leaves and tender stems from 1 bunch parsley
Leaves and tender stems from 1 bunch cilantro
1 bunch chives, coarsely chopped
1 to 2 cups mint or dill leaves (optional)
1 lemon
Flaky salt and freshly ground black pepper
Olive oil

Steps:

  • Combine greens in a large bowl, along with parsley, cilantro and chives. Add mint or dill leaves, if you have them on hand. (It's fine if you don't, but the more the merrier.)
  • Zest lemon over the greens, then halve and squeeze lemon juice all over everything. Season with flaky salt and plenty of freshly ground black pepper, and finish with a good drizzle of olive oil. The salad should be lightly oiled, and heavy on the flaky salt and lemon juice.

HERBY RICE SALAD WITH PEAS AND PROSCIUTTO



Herby Rice Salad With Peas and Prosciutto image

This bright, lemony salad laced with fresh herbs is a passport to spring. Simmering the rice in plenty of salted water just until it's al dente and then cooling it well is key. Blanched fresh peas are terrific if you can find them, but frozen work just fine. The trick is marinating them in lemony olive oil, a technique borrowed from the Michigan chef Abra Berens, who uses it in her comprehensive book "Ruffage: A Practical Guide to Vegetables" (Chronicle Books, 2019). The prosciutto adds a nice salty hit, but you could sub in a dollop of creamy ricotta or leave both out for your vegan friends. Either way, the recipe delivers a bright salad that can stand in for a light meal.

Provided by Kim Severson

Categories     brunch, dinner, easy, lunch, grains and rice, salads and dressings, appetizer, main course, side dish

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 13

Flaky sea salt
2 cups long-grain white rice
3 cups shelled peas, briefly blanched (if fresh) or raw (if frozen)
1/2 cup extra-virgin olive oil
A few thick slices of red onion (these will be removed, so you want them big enough to locate for removal; they are like the booster rockets you leave behind on your way into rice-salad outer space)
2 lemons, zested and juiced, plus additional lemon wedges
1/4 teaspoon red-pepper flakes
1/2 cup slivered basil, plus more to taste
1/2 cup slivered mint, plus more to taste
1/4 cup chopped parsley, plus more to taste
2 or 3 tablespoons sliced chives (or 1 to 2 tablespoons of finely chopped red onion), plus more to taste
12 to 16 slices of prosciutto (optional)
Fresh ricotta (preferably a local or all-natural brand), for serving (optional)

Steps:

  • Prepare the rice: Bring a large pot of water to a rolling boil and salt it. Stir in the rice. When the water returns to a boil, reduce the heat to low, cover and cook the rice at a gentle simmer for about 15 minutes, or until tender but still a bit firm and not at all mushy. Drain the rice in a colander set in the sink, then transfer it to a large bowl. You can refrigerate it after this step or use it once it has cooled completely.
  • Meanwhile, in a large bowl, combine the peas, olive oil, sliced onion, lemon zest and juice, red-pepper flakes and ½ teaspoon salt. Allow to marinate, refrigerated, for 20 minutes or up to 3 days.
  • Remove the sliced onion from the pea mixture and discard. Add 5 cups of the cooled or refrigerated rice to the pea mixture, along with the basil, mint, parsley and chives; toss gently to combine. Taste for salt and lemon juice. This is important - get it the way you want it. If the ratio needs a bit more rice, add it from whatever is left. (You should have another cup or so.) You may also wish to add more herbs.
  • Serve in shallow bowls, draping a couple of slices of prosciutto alongside for each person. Alternatively, a spoonful of really good ricotta on top is also delicious. Or, serve with both prosciutto and ricotta - although vegetarians and vegans will enjoy this dish without the meat or dairy. Set out lemon wedges to squeeze to taste.

LAYERED PEA SALAD WITH CREAMY HERB DRESSING



Layered Pea Salad with Creamy Herb Dressing image

Provided by Katie Lee Biegel

Categories     side-dish

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 15

1 cup mayonnaise
1/2 cup sour cream
1 tablespoon lemon juice
1 teaspoon lemon zest
1/4 cup parsley leaves
1/4 cup cilantro leaves
1/4 cup basil leaves
2 (8.8 oz) packages cooked beets, diced
3 to 4 cups chopped iceberg lettuce
3 to 4 cups chopped romaine lettuce
3 ribs celery, thinly sliced
8 ounces blue cheese, crumbled
10 ounces frozen peas, thawed
Freshly ground black pepper
4 slices bacon, cooked until crispy and crumbled

Steps:

  • In the bowl of a food processor, add mayonnaise, sour cream, lemon juice and zest, and herbs. Pulse until smooth. Refrigerate until you are ready to use.
  • Layer your salad in a trifle dish. Start with the beets on the bottom in an even layer. Next add a layer of each lettuce, celery, blue cheese, and peas. Spread the dressing over the top of the salad and season with pepper to taste. Top with bacon. Serve immediately or refrigerate until ready to serve.

SNAP PEA, ORANGE AND RADISH SALAD



Snap Pea, Orange and Radish Salad image

Provided by Valerie Bertinelli

Categories     side-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 11

Kosher salt and freshly ground black pepper
1 pound sugar snap peas, ends trimmed
3 tablespoons extra-virgin olive oil
1 1/2 ounces sliced prosciutto (about 3 slices)
1/2 cup crumbled fresh goat cheese (about 4 ounces)
1 shallot, sliced into thin (1/8-inch) rings
2 medium navel oranges, supremed (peel and pith removed, cut into segments with a paring knife)
1/4 cup fresh orange juice, squeezed from the leftover orange membranes
5 or 6 small red radishes, sliced into very thin rounds, preferably on a mandoline
2 tablespoons chopped fresh mint
1 tablespoon chopped fresh tarragon

Steps:

  • Fill a large pot halfway with water and bring to a boil; season generously with salt. Prepare an ice bath in a large bowl. Blanch the sugar snap peas in the boiling water for 2 minutes, or until they turn bright green and soften slightly. Strain, then immediately plunge into the ice bath to cool completely. Drain well. Spread out the snap peas on a baking sheet and dry with paper towels.
  • Heat 1 tablespoon of the olive oil in a large cast-iron skillet over medium-high heat. When the oil is hot, add the prosciutto slices; cook for 1 to 2 minutes per side, until crispy. Transfer to a paper-towel-lined baking sheet to cool and drain of excess oil.
  • Add the dried sugar snap peas to a large bowl, and crumble the prosciutto over the peas. Drizzle with the remaining 2 tablespoons olive oil. Add the goat cheese, shallots, orange supremes, orange juice, radishes, mint and tarragon; gently toss together. Season with salt and pepper, and serve immediately.

HERBY SNAP PEA AND RADISH SALAD



Herby Snap Pea and Radish Salad image

Provided by Valerie Bertinelli

Categories     side-dish

Time 15m

Yield 6 servings

Number Of Ingredients 10

Kosher salt
1 pound snap peas, strings removed and cut in half vertically
1/2 cup Greek yogurt
2 tablespoon lemon juice
2 tablespoons chopped fresh dill
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh mint
1 tablespoon vegetable oil
5 to 7 radishes, (about 1 bunch) cut into 1/3-inch-thick matchsticks
Freshly ground black pepper

Steps:

  • Bring a large pot of salted water to a boil. Once the water is boiling, add the snap peas and cook until the snap peas are bright green but still tender-crisp, 1 to 2 minutes. Transfer the snap peas to a bowl of ice water. Set aside.
  • Add the Greek yogurt, lemon juice, dill, chives, mint, oil, 1 teaspoon salt and 1/2 teaspoon pepper to a large bowl and whisk to combine. Set aside.
  • Drain the snap peas and add them to the bowl with the dressing. Add the radishes to the bowl and toss well to thoroughly coat the vegetables in the dressing.
  • Serve immediately or refrigerate in an airtight container for up to 3 days.

CREAMY PEA SALAD



Creamy Pea Salad image

You can prepare this pea salad ahead of time, so it's ideal when you're having company for dinner. -Debra Hartze, Zeeland, North Dakota

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 8 servings.

Number Of Ingredients 7

2 packages (16 ounces each) frozen peas
1/2 cup diced cheddar cheese
1/2 cup diced mozzarella cheese
1 medium onion, chopped
1 cup Miracle Whip
Salt and pepper to taste
4 bacon strips, cooked and crumbled

Steps:

  • In a bowl, combine the peas, cheese, onion, Miracle Whip, salt and pepper; mix well. Refrigerate until serving. Sprinkle with bacon.

Nutrition Facts : Calories 322 calories, Fat 28g fat (6g saturated fat), Cholesterol 27mg cholesterol, Sodium 342mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 3g fiber), Protein 8g protein.

Tips:

  • For the best flavor, use fresh, young peas. If you can't find fresh peas, frozen peas will work just as well.
  • To make the salad even more flavorful, you can add a variety of herbs, such as dill, chives, or mint.
  • If you don't have any red onion, you can use a yellow or white onion instead.
  • To make the salad more filling, you can add some cooked quinoa or barley.
  • This salad is best served fresh, but it will keep in the refrigerator for up to 3 days.

Conclusion:

This herby pea salad is a delicious and refreshing dish that is perfect for a summer picnic or potluck. It is also a great way to use up any leftover peas you may have. With its simple ingredients and easy preparation, this salad is sure to become a favorite.

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