Best 6 Sweet Pea And Dill Salad Recipes

Indulge in a refreshing and flavorful symphony of sweet peas and aromatic dill with our delightful Sweet Pea and Dill Salad. This vibrant salad features a medley of crisp sugar snap peas, tender baby peas, and fresh dill, all tossed in a zesty lemon-tahini dressing. Experience a symphony of textures and flavors with every bite. Whether you're seeking a light and healthy side dish, a vibrant addition to your summer gatherings, or a quick and easy lunch option, this salad has it all. Join us on a culinary journey as we explore the simple yet stunning Sweet Pea and Dill Salad, along with other enticing recipes that will tantalize your taste buds. Discover the art of creating a perfectly balanced salad that celebrates the beauty of fresh, seasonal ingredients.

Here are our top 6 tried and tested recipes!

CREAMY DILL PEA SALAD - PEA SALAD WITH DILL

Creamy Dill Pea Salad - Pea Salad with Dill image

Creamy Dill Pea Salad recipe is a refreshing side dish perfect for a pitch-in, summer picnic or just a regular family dinner. Made with frozen peas and sour cream, this pea salad with dill is quick put together and full of flavor.

Provided by Barbara

Categories Salad

Time 1h10m

Number Of Ingredients 9

Ingredients

1 cup nonfat sour cream ((full fat can be used))
4 teaspoons fresh lemon juice
4 teaspoons sliced green onions
2 teaspoons sugar
1 teaspoon dill weed (or 1 Tablespoon fresh dill)
1/2 teaspoon curry powder*
1/2 teaspoon salt-free seasoning
1/4 teaspoon black pepper
20 oz. frozen peas, thawed

Steps:

In a medium bowl, combine sour cream, lemon juice, green onions, sugar, dill weed, curry powder, salt-free seasoning, and black pepper.
Add thawed green peas, and mix until evenly coated. Top with zested lemon peel if desired.
Cover and refrigerate until ready to serve.

Nutrition Facts : Carbohydrate 11 g, Protein 3 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 2 mg, Sodium 30 mg, Fiber 2 g, Sugar 3 g, Calories 56 kcal, ServingSize 1 serving

COLD DILL PEA SALAD

Cold Dill Pea Salad image

This cold salad was a winner among over 600 entries in the local paper seeking Thanksgiving worthy side dishes. It is also perfect for spring and summer. From Rita E. Applegate. Note: Also good with a combination of chervil, chives and dill (with or w/o the curry) for a very classic peas dish. I hope you enjoy!

Provided by BecR2400

Categories Vegetable

Time 16m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

2 (10 ounce) packages frozen tiny peas
1 cup sour cream
1/2 tablespoon dried dill weed
1 teaspoon chopped dried chives (or 1 tablespoon fresh chives)
1 teaspoon curry powder (to taste)
1/2 lemon, juice of
salt and pepper (to taste)
crisp salad green, for serving

Steps:

Cook the peas according to directions on package; drain thoroughly.
In a bowl, mix together sour cream, dill, chives, curry powder, lemon juice and salt and pepper to taste. Carefully combine with peas.
Chill and serve on a bed of crisp salad greens. Garnish with more dill or chives, if desired.
Makes 8 servings.
NOTE: Time does not include chill time.

SWEET PEA SALAD

Sweet Pea Salad image

My family loves this pea salad-even those that normally wouldn't eat peas. I prefer to use mayo but Miracle Whip is great, too-just sweeter. Easily expanded to feed a crowd. Enjoy!

Provided by Mrs.Jack

Categories Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 (15 ounce) can young sweet peas (I like LaSueur)
2 hard-boiled eggs, chopped
3 sweet gherkins, chopped
1/4 cup onion, chopped
1/4 cup celery, chopped
1/4 cup pecan pieces
3 tablespoons mayonnaise or 3 tablespoons Miracle Whip

Steps:

Boil eggs and chop.
Drain peas in colander.
Chop all veggies.
Mix all ingredients in bowl-careful not to mash the peas.
Season with salt and pepper to your taste.
Cover and refrigerate until ready to serve.

Nutrition Facts : Calories 242.6, Fat 11.7, SaturatedFat 1.9, Cholesterol 108.9, Sodium 296.2, Carbohydrate 26.5, Fiber 6.6, Sugar 10.6, Protein 9.9

SUGAR SNAP PEA SALAD WITH LEMON AND DILL

Sugar Snap Pea Salad with Lemon and Dill image

Sugar snap peas are tossed in a lemony blend of feta cheese, dill, and sunflower seeds for a simple side dish salad that requires no cooking.

Provided by VirginiaWillis

Categories Bean and Pea Side Dishes

Time 10m

Yield 4

Number Of Ingredients 9

Ingredients

8 ounces sugar snap peas
2 tablespoons sunflower seeds
1 lemon, halved
1 tablespoon crumbled feta cheese
1 tablespoon sunflower seed oil
1 tablespoon chopped fresh dill
⅛ teaspoon salt
⅛ teaspoon ground black pepper
lemon slices and additional crumbled feta, for garnish

Steps:

Slice sugar snap peas on the diagonal into 1/2-inch pieces (about 2 1/2 cups). Add sunflower seeds, juice and zest of half the lemon, feta cheese, sunflower oil, and dill. Season with salt and black pepper. Toss to combine. Garnish with slices of lemon and additional feta.

Nutrition Facts : Calories 93.3 calories, Carbohydrate 6.5 g, Cholesterol 2.1 mg, Fat 6.3 g, Fiber 1.8 g, Protein 2.7 g, SaturatedFat 0.9 g, Sodium 88.3 mg

PICKLE PEA SALAD

Pickle Pea Salad image

Pickle relish adds unique flavor to Pickle Pea Salad from Kathryn Fleener of Louisville, Illinois. Cubes of cheddar cheese and hard-cooked eggs help dress up this hearty dish.

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 50-55 servings (about 1/2 cup each).

Number Of Ingredients 11

Ingredients

7 cans (15-1/4 ounces each) peas, drained
6 hard-boiled large eggs, chopped
1 jar (16 ounces) dill pickle relish
1 pound cheddar cheese, cubed
1 medium onion, chopped
1 jar (32 ounces) mayonnaise
1/4 cup sugar
1/4 cup cider vinegar
2 teaspoons salt
1 can (12 ounces) salted peanuts, coarsely chopped
Sliced hard-boiled large eggs, optional

Steps:

In a large bowl, combine the first five ingredients. Combine the mayonnaise, sugar, vinegar and salt; mix well. Pour over pea mixture; toss to coat. Cover and refrigerate for at least 2 hours. Just before serving, stir in peanuts. Garnish with egg slices if desired.

Nutrition Facts :

DILL GARDEN SALAD

Dill Garden Salad image

I love to cut up whatever fresh vegetables I have on hand and toss them with this delicious dressing and fresh dill. This salad shows up on our table regularly during the summer. -Bethany Martin, Lewisburg, Pennsylvania

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 6 servings.

Number Of Ingredients 12

Ingredients

3 cups chopped English cucumbers
1 large tomato, seeded and cut into 1/2-inch pieces
1 small sweet red pepper, chopped
2 tablespoons chopped sweet onion
3 tablespoons reduced-fat mayonnaise
4 teaspoons olive oil
2 teaspoons sugar
2 teaspoons rice vinegar
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
2-1/2 teaspoons snipped fresh dill

Steps:

In a large bowl, combine cucumbers, tomato, red pepper and onion. In a small bowl, whisk mayonnaise, oil, sugar, vinegar, salt, garlic powder and pepper until blended. Stir in dill. Spoon dressing over salad; toss to coat.

Nutrition Facts : Calories 75 calories, Fat 6g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 260mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

Tips:

For the freshest flavor, use young, tender sweet peas. If you can, get them from a local farmer's market or grow your own.
If you don't have fresh dill, you can use dried dill. Just use about 1/4 of the amount called for in the recipe.
If you don't have sour cream, you can use plain yogurt or Greek yogurt instead.
This salad is best served chilled. You can make it ahead of time and keep it in the refrigerator for up to 2 days.

Conclusion:

Sweet pea and dill salad is a refreshing, flavorful salad that is perfect for a summer picnic or potluck. It is also a healthy salad that is packed with nutrients. The sweet peas are a good source of fiber, protein, and vitamins A and C. The dill is a good source of antioxidants and has been shown to have anti-inflammatory properties. So, next time you are looking for a healthy and delicious salad, give sweet pea and dill salad a try.