Can you freeze pea salad?

While you *can* freeze pea salad, the texture of the mayonnaise and some of the vegetables might change upon thawing, becoming watery or mushy. It's generally best enjoyed fresh.

How long is pea salad good for?

Pea salad is typically good for 3-5 days in the refrigerator, as long as it's stored properly in an airtight container. Be sure to check for any signs of spoilage before eating.

What goes well with pea salad?

Pea salad is a versatile side dish that pairs well with grilled meats (chicken, steak, pork), sandwiches, and other spring and summer salads. It's a great addition to picnics and barbecues.

Is pea salad healthy?

Pea salad can be part of a healthy diet. Peas are a good source of vitamins, minerals, and fiber. However, the addition of mayonnaise and other ingredients can increase the calorie and fat content. Choose lower-fat mayonnaise or yogurt for a healthier option.

What is pea salad made of?

The base of Spring Pea Salad is typically green peas (fresh or frozen), combined with ingredients like mayonnaise, cheese (cheddar or parmesan), red onion, bacon, and sometimes hard-boiled eggs. Recipes vary, but these are common components.

What are the best substitutions for mayonnaise in pea salad?

If you're looking for a healthier or dairy-free alternative to mayonnaise, try Greek yogurt, sour cream, avocado (mashed), or a vegan mayonnaise alternative. These can all provide a similar creamy texture.

Spring Pea Salad: Your Secret to a Cozy, Comforting Meal 2026

Spring Pea Salad

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This bright, herby salad is a celebration of spring flavors. Crisp peas, peppery radishes, and fresh mint and dill are tossed in a zesty lemon dressing and finished with feta and toasted almonds. It’s a vibrant, refreshing side dish that pairs perfectly with rich mains.

Author: Harmony
Prep Time: 15min
Cook Time: 5min
Total Time: 20min
Yield: 4 servings 1x
Category: lunch
Method: No-Cook
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

2 cups fresh shelled English peas (or frozen peas, thawed)
1 cup sugar snap peas, trimmed and sliced on a diagonal
1 cup snow peas, trimmed and thinly sliced
1/2 cup finely chopped radishes (about 4-5 radishes)
1/4 cup thinly sliced red onion
1/3 cup crumbled feta cheese
1/4 cup toasted slivered almonds or pine nuts
1/4 cup fresh mint leaves, roughly chopped
1/4 cup fresh dill, roughly chopped
1/3 cup extra-virgin olive oil
3 tablespoons fresh lemon juice
1 teaspoon lemon zest
1 small garlic clove, finely minced
1 teaspoon Dijon mustard
1/2 teaspoon honey or maple syrup
Salt and freshly ground black pepper to taste

Cook Mode Prevent your screen from going dark

Instructions

Prepare the peas. If using fresh English peas, blanch in boiling salted water for 60-90 seconds, then drain and plunge into ice water. Drain well. If using frozen, thaw under cool water and pat dry. No need to cook the sugar snap or snow peas; just slice them.
Make the dressing. In a small jar or bowl, combine olive oil, lemon juice, lemon zest, minced garlic, Dijon mustard, and honey. Shake or whisk until emulsified. Season generously with salt and pepper.
Combine the salad. In a large bowl, toss the prepared English peas, sugar snap peas, snow peas, radishes, and red onion with about three-quarters of the dressing.
Finish and serve. Right before serving, gently fold in the fresh herbs, crumbled feta, and toasted nuts. Drizzle with remaining dressing if desired. Serve immediately.

Notes

For best texture, add the herbs, cheese, and nuts just before serving. You can prep the vegetables and dressing a day ahead and store separately. To make vegan, omit the feta or use a vegan alternative.

Nutrition

Serving Size: 4
Calories: 210
Sugar: 6
Sodium: 150
Fat: 15
Saturated Fat: 3
Unsaturated Fat: 11
Trans Fat: 0
Carbohydrates: 14
Fiber: 5
Protein: 7
Cholesterol: 10

Find it online: https://www.homestyletable.com/spring-pea-salad/