Do you serve Pea Salad cold?

Yes, keep it in the fridge and serve chilled! Keeps for about 3 days.

What is in Pea Salad?

Peas, red onion, cheese cubes (smoked), celery, fresh parsley, mint and tarragon tossed in a creamy Greek yogurt dressing (skipping the traditional mayo).

Is Pea Salad healthy?

It can be! We make ours vegetarian, skipping the mayo and bacon. Flavor comes from fresh herbs, smoked cheese, crunchy celery bits, and red onion. Greek yogurt dressing boosts nutrition without sacrificing deliciousness!

Pea Salad

Name: Pea Salad Recipe
Prep time: 20 min
Total time: 20 min
Cuisine: American
Ingredients: 1/2 cup Greek yogurt (or use vegan yogurt); 1 tablespoon apple cider vinegar; 2 tablespoons olive oil; 1/2 teaspoon salt; 1/4 teaspoon black pepper; pinch of cayenne (optional); 1/4 cup red onions, diced; 1/2 cup celery, about 2 stalks, diced; 1/2 cup smoked cheddar cheese, cut into small cubes (or swap out other smoked hard cheese, or vegan cheese); 1/2 cup fresh tarragon and parsley mixed; 1/4 cup fresh mint; 2 cups peas, petite frozen and thawed (quick thaw by running cool water over the frozen peas in a colander) or use blanched fresh peas.

Description

A healthy spruced-up version of classic Pea Salad tossed in a creamy Greek yogurt dressing with lots of fresh herbs and smoked cheddar cheese. Tangy, delicious and all made in one bowl in about 20 minutes! Vegetarian, Vegan adaptable.

Ingredients

Units

1/2 cup Greek yogurt (or use vegan yogurt)
1 tablespoon apple cider vinegar
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
pinch of cayenne (optional)
1/4 cup red onions, diced
1/2 cup celery, about 2 stalks, diced
1/2 cup smoked cheddar cheese, cut into small cubes (or swap out other smoked hard cheese, or vegan cheese)
1/2 cup fresh tarragon and parsley mixed
1/4 cup fresh mint
2 cups peas, petite frozen and thawed (quick thaw by running cool water over the frozen peas in a colander) or use blanched fresh peas.

Instructions

Mix together yogurt, apple cider vinegar, olive oil, salt, pepper and a pinch of cayenne in a bowl.
Add in diced onions, celery, cheese, tarragon, parsley, mint and peas.
Mix thoroughly. Add more salt, pepper, cayenne and vinegar to taste if needed.
Chill until ready to serve- this salad is best served cold!

Notes

Optional Ingredients: smoked salmon, hard-boiled eggs, vegan bacon or turkey bacon.

Leftovers keep for 3 days. The peas will be at their most vibrant when serving the same day you make it.

Nutrition

Serving Size: 1/2 cup
Calories: 112
Sugar: 2.8 g
Sodium: 181.3 mg
Fat: 7.4 g
Saturated Fat: 2.5 g
Carbohydrates: 6.6 g
Fiber: 1.9 g
Protein: 5.5 g
Cholesterol: 10.5 mg