Three Pea Salad
on Apr 01, 2026
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Fresh and crisp, this three pea salad is an easy spring recipe. I combine snap peas, snow peas and English peas with feta, scallions, parsley, mint, toasted walnuts and toss everything in a zesty lemon vinaigrette. You can make this spoonable chopped salad in 15 minutes.
Table of Contents
Why You’ll Love This Recipe
This is a spring version of a three bean salad. Using the best seasonal produce, snap peas, snow peas and green peas, this recipe delivers on texture and flavor. I keep it simple enhancing them with a few extras: feta, walnuts and lemon vinaigrette.
It’s a no-lettuce salad, so you can enjoy leftovers. Even if you’ve already dressed the salad, it will keep its crispness for a few days. The same can’t be said for a salad with leafy greens.
You can serve it as a salad or a side dish. Again, three cheers for no-lettuce salads! There are so many ways to enjoy them. This one works with other dishes with Mediterranean and Middle Eastern flavors.
The Ingredients
This is what you need:
- Snap peas are in season from spring to early summer. They should snap and break when you try to bend them in half if they’re fresh and in good condition. They’re wonderful raw because they have a subtle sweetness with all that crunch.
- Snow peas are flatter with much smaller peas than snap peas. The first thing you might think of is a veggie tofu stir-fry, but they are also good chopped and raw in a salad.
- Peas: Bonus points if you can find fresh English peas, but frozen are perfectly fine. Just rinse them with cold water in a colander to thaw them. This only takes a few minutes.
- Scallions: Their mild green onion flavor says spring to me. I always think they land somewhere between onions and herbs, doing the job of both of these important salad ingredients.
- Parsley and mint: Together these fresh herbs are very fragrant. I also use this combination in my tabbouleh barley salad. They are an unassuming power duo that makes their presence known in each bite.
- Feta: I like the saltiness of feta cheese with this combination of fresh vegetables, herbs and lemon. You can substitute with goat cheese if you prefer that tangy, creamy flavor.
- Walnuts: Toasting the nuts for 5-7 minutes in a 350-degree F oven makes them even more nutty. It’s like an on-switch.
- Lemon vinaigrette: The dressing is a bright mix of fresh lemon juice, garlic, whole grain mustard, olive oil, salt and pepper.
How To Make This Three Pea Salad
1. Assemble the salad in a big bowl. That includes the snap peas, snow peas, green peas, scallions, parsley, mint, feta and walnuts.
2. Make the dressing. Stir the minced garlic, mustard, salt, pepper, lemon juice and oil in a small bowl.
3. Drizzle the dressing into the salad, tossing to combine.
Serving
I start making this salad in early spring and it gets me excited for the rest of the upcoming produce that will be in season soon and into summer. Because of the feta and other ingredients, it works with other Mediterranean recipes such as this sheet pan asparagus mushroom gnocchi. You can add quinoa, barley or other cooked grains to it to make it more filling as a rice salad for a main dish.
Three Pea Salad
Ingredients
For salad
- 8 ounces snap peas, sliced on the diagonal into 1/4-inch pieces
- 8 ounces snow peas, sliced on the diagonal into 1/4-inch pieces
- 1 cup green peas, thawed if frozen
- 3 scallions, thinly sliced
- 1 tablespoon chopped parsley
- 1 tablespoon chopped mint
- 1/4 cup crumbled feta
- 1/4 cup chopped toasted walnuts
For vinaigrette
- 1 garlic clove, minced
- 1 tablespoon whole grain mustard
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 lemon, juice
- 1/4 cup olive oil
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Instructions
- In a large bowl, combine the snap peas, snow peas, green peas, scallions, parsley, mint, feta and walnuts.
- To make the dressing, whisk the garlic, mustard, salt, pepper, lemon juice and olive oil in a small bowl.
- Drizzle the dressing into the salad, tossing to combine.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
