Sweet Pea Salad Recipe

Sweet Pea and Radish Salad

Sweet, plump peas shine in this sweet pea salad recipe. Simple to make using fresh or frozen sweet peas, this healthy green pea salad is easily portable and make ahead ready! vegetarian + gluten free + easily vegan
Course Lunch, Side Dish
Cuisine American
Keyword Healthy Pea Salad, Sweet Pea Salad, Vegan Green Pea Salad, Vegetarian Pea Salad
Prep Time 20 minutes
Cook Time 12 minutes
Servings 5 Servings
Calories 220kcal
Author Traci York | Vanilla And Bean


For the Salad:

  • 3 Eggs optional
  • 4 C (283g) Sweet Green Peas fresh or frozen - if frozen, 2 10oz bags will do - if fresh you'll need about 1lb per cup of fresh peas.
  • 1 C (160g) Radishes sliced thin, about one bunch
  • 1/2 C (15g) Chives chopped thin or 2-3 scallions, green parts only
  • Pea Shoots, Microgreens, or Bibb Lettuce optional for serving

For the Dressing:

  • 3 Tbs Extra Virgin Olive Oil
  • 1 Tbs Water plus more to thin
  • 1 1/2 tsp Maple Syrup
  • 1 Tbs Apple Cider Vinegar
  • 2 tsp Prepared Horseradish or dijon mustard* see note - add another tsp for more spice
  • 1 Tbs Dijon Mustard *see note
  • 1/2 tsp Fine Sea Salt


Boil the Eggs:

  • In a medium sauce pot, place eggs in water and bring to a boil. Remove from heat and lid for 10 minutes. Drain and place eggs in cool water. Peel eggs, then chop. Set aside.

For the Salad:

  • Prepare the Peas (fresh or frozen): Bring a small sauce pot of water to a boil. Meanwhile prepare an ice water bath. Plunge the peas into the boiling water. Blanch the fresh peas for 2 minutes, frozen for 30 seconds (the water does not have to come to a boil again). Drain the peas into a small colander, then set the colander into the ice water bath to halt cooking.
  • Place the peas into a medium mixing bowl and set in the refrigerator while preparing the remaining ingredients.

For the Dressing:

  • In a lidded jar, add the olive oil, water, maple syrup, apple cider vinegar, horseradish (if using), dijon mustard and salt. Shake until the ingredients are emulsified.

To Assemble:

  • To the mixing bowl with the peas, add the radish, chopped eggs, scallions or chives and pour the dressing over the salad (to taste). Add a few twists of fresh ground black pepper and toss the salad. Taste for seasoning adjustment.
    Scatter pea shoots or microgreens if using over the top of the salad. Or plate on a bed of bibb lettuce leaves. Garnish with chive flowers if possible.
    Refrigerate if time permits for at least an hour prior to serving.
  • Store in a lidded container, in the refrigerator for up to three days.


No horseradish? No problem. Leave it out and add more dijon instead. But I highly recommend the horseradish! For the horseradish, use prepared horseradish (watch those ingredients tho) or a horseradish mustard (that is delicious) and I love the short ingredient list. I use this prepared horseradish mustard on sandwiches, veggies, mashed potatoes and other salad dressings as well. It's delicious!
Recipe adapted from Greg Atkinson's In Season.


Calories: 220kcal | Carbohydrates: 20g | Protein: 10g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 98mg | Sodium: 328mg | Potassium: 385mg | Fiber: 7g | Sugar: 9g | Vitamin A: 1205IU | Vitamin C: 52.6mg | Calcium: 56mg | Iron: 2.4mg