Sweet Pea, Mango and Mint Salad

Sweet Pea Salad
Pea Salad with fresh peas, mango and mint, is one of my favorite spring salads. Whether the mint and peas are from your garden or not, this beautiful and tasty spring green salad is one everyone loves.

Sweet Pea Salad

Pea salad with mangoes, mint and a maple lemon vinaigrette is perfect for ushering in the spring season. Fresh peas are starting to be found in the markets and I love peas. Whether they be English peas, or snow peas, Le Sueur peas in a can, or frozen peas, well…the peas and I have always done well together.

In anticipation of Spring, I must pass on this fabulous recipe for pea salad. I’ve always loved peas; whether it was the tiny LeSueur peas that came out of a can that my mom bought us as kids, or the green peas that came in the Swanson TV dinners. The only time I haven’t liked peas is when the 4th grade boys flicked them across the table at the 4th grade girls. Pea fight, anyone?

I love growing peas in the garden but those peas never make it to the dinner table. They are always scarfed down straight from the vine; the best way to eat peas in my opinion. In my informative years fresh peas were hard to find.

Eating them involved opening the can or breaking open the white little square boxes in the freezer. Now I keep plastic bags of frozen peas on hand to use for fried rice or Chicken Vesuvio or this Greek 15 minute shrimp dish with feta. Peas are a great way to add color and texture to any dish.

Peas Salad with Mango and Mint

This pea salad isn’t your standard pea salad with mayonnaise and bacon. I love that pea salad, but this one is a bit more on the healthy side. Wouldn’t you agree?

Topped with burrata, this pea salad becomes a full fledged main course. And the mango isn’t just for color. The crispness of the peas and the soft sweet mango is not just a contrast in flavor, but textures too.

Recently I discovered that Trader Joes has fresh shelled peas in their produce section. I bought a bag and some fresh English Sugar peas as well. Upon coming home and discovering a mango needing a home, a little light bulb went off in my head and this sweet pea, mango and mint salad was born. I made it to accompany my other Spring favorite…crab cakes

Mint is perfect in this salad which is good because I have a lot of mint growing in the garden and I love using it. This salad is a perfect receptacle for fresh green mint. Now I know some of you may not like mint, but I bet you still love those Peppermint Patties. And if you don’t, well, I don’t know you!

Need a low cal peppermint patty? Just dip those leaves into melted chocolate, let them cool, and you have a great treat with little effort. My problem right now is keeping my garlic chives from taking over my mint!

Pea Salad with Mango and Mint

I also embellished this pea salad with watercress. I love the peppery taste of watercress and it is also another green that shouts spring to me! Combine the watercress with peas and mint and the sweetness of mango-oh my-and you have a sweet pea, mango and mint salad that is happy. Well, if there is such thing as a happy salad.

Last but not least, don’t forget the dressing. This maple lemon vinaigrette has been spotted on this cabbage salad. It is sweet and tangy and will have you thinking about all the ways you can use it.

Yes, this gorgeous pea salad is the perfect way to celebrate Spring. Get ready for compliments!

Pea Salad with Mint and Mango

Please Share and Pin the Peas!

Pea Salad

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Totally just spotted this. Kind of cute, huh? But jeez, what about this one? You can totally see why it takes me so long to write these posts. I pretend I’m shopping.

  
 

 

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Sweet Pea Salad

Sweet Pea, Mango and Mint Salad

  • Author: Abbe Odenwalder
  • Prep Time: 20 Minutes
  • Total Time: 20 minutes
  • Yield: 4 - 6 Servings 1x
  • Category: Salad
  • Cuisine: American

Description

This sweet pea, mango and mint salad screams spring! Topped with a maple lemon vinaigrette this is not only pretty; it is delicious!


Ingredients

Scale

8 oz fresh green peas, such as Sugar Snaps, English Peas or even Snow Peas cooked according to instructions
10 oz shelled peas (If using frozen, just thaw them according to package directions) Or cook according to instructions
24 T fresh chopped fresh mint
A couple big handfuls of watercress (optional)
1 Mango, sliced real pretty like
1/2 c chopped red onion
Optional: Buratta or goat cheese

Dressing:
1/4 c extra virgin olive oil
3 T maple syrup
Zest of 1 lemon
Juice of 2 lemons
1 minced garlic clove
1/4 t kosher salt
1/4 t freshly ground black pepper


Instructions

Directions:
Combine all salad ingredients in a large bowl.

To make dressing combine all dressing ingredients in a small jar. Shake to combine. Toss about 1/2 of dressing with pea salad about 30 minutes before serving. You will have some left over. But that’s OK. You can use it on another salad!


Keywords: pea salad, peas in salad, recipe for pea salad, pea salad recipe


 

Other fun recipes:
Kale Salad with Cherries, Almonds and Feta
Donburi Bowl
Balinese Chicken
Mocha Chocolate Chip Cookies

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  • mae
    February 28, 2020 at 7:00 am

    We are far from winter being over here in Michigan — schools have been closed for snow days and it’s really cold. But Trader Joe’s still has snow peas, so your salad is plausible. Just no mint in the garden.

    best… mae at maefood.blogspot.com

  • ZazaCook
    June 7, 2015 at 9:15 pm

    A healthy and delicious salad!

    • Abbe Odenwalder
      June 8, 2015 at 10:36 pm

      Yes, it sure was Zaza! And pretty!

  • Bam's Kitchen
    June 7, 2015 at 1:26 am

    Fresh, delicious and with all of the yummy flavours of spring. Great photos and wishing you a super weekend. Sharing and pinning, of course!

    • Abbe Odenwalder
      June 8, 2015 at 10:36 pm

      You are so kind Bobby. Hope you had a great weekend, too!

  • Shirley Tay
    June 6, 2015 at 9:04 am

    OMG, just look at those greens! Great photography coupled with a healthy treat. Happy Weekend, dear! xoxo

    • Abbe Odenwalder
      June 8, 2015 at 10:35 pm

      Thanks Shirley! You do know I hate photography, right? So I appreciate that!

  • Liz Berg
    June 5, 2015 at 9:28 pm

    What a gorgeous salad! And I have plenty of mint in the garden—now just wish I had planted some peas. But, like you, I love eating them raw and not sure any substantial amount would make it into the kitchen 🙂

    • Abbe Odenwalder
      June 8, 2015 at 10:35 pm

      Thanks Liz. It was the mango that really made it!

  • SavoringTime in the Kitchen
    June 5, 2015 at 7:32 pm

    Beautiful salad, Abbe! I have snap peas growing up the fence right now! I can't wait for the first harvest. Hopefully, some will make it into this salad and not all into my mouth as I pick them 🙂 I can't ever remember disliking peas too. BTW, you bowl is gorgeous!

    • Abbe Odenwalder
      June 8, 2015 at 10:34 pm

      Thanks Susan! It is the perfect bowl for peas!

  • Emanuele @ guyslovecooking
    June 5, 2015 at 8:28 am

    Ciao, just found out about your blog. Very nice one.
    I love peas. Can you imagine that I know someone that suffers from a phobia called Legumeophobia. It's the fear of peas. Bless 🙂

    • Abbe Odenwalder
      June 8, 2015 at 11:12 pm

      Thanks so much, Emanuele! I appreciate it! I have never heard of legumephobia! That is a new one on me! Hope to see you again!

  • Lavender and Lime (http://tandysinclair.com)
    June 5, 2015 at 6:53 am

    Oh Abbe, I am longing for some warm weather right now. It is winter where I live, and this salad has brightened up my very cold day 🙂

    • Abbe Odenwalder
      June 8, 2015 at 10:49 pm

      I'm so happy Tandy. To tell you the truth I wasn't sure Summer would ever arrive in Denver. After all we've had snow and hail and it rained I believe, every day in May.

  • Sippity Sup
    June 4, 2015 at 7:28 pm

    Mint and peas belong together. I haven't. It's the mango that makes you a genius. GREG

    • Abbe Odenwalder
      June 8, 2015 at 10:45 pm

      Damn Greg! I just love it when you comment!

  • Biz
    June 4, 2015 at 3:21 pm

    That salad just screams spring/summer! Maybe add grilled shrimp to make it a meal? Thanks for your cheers on the Spartan race and joining the 101 Days of Summer Challenge – I will be sending out an email to the group by the end of today – I think we are close to 50! 😀

    • Abbe Odenwalder
      June 4, 2015 at 3:41 pm

      Shrimp would be great! It will be a challenge, but you are a great one to lead it!

  • Cheri Savory Spoon
    June 4, 2015 at 2:50 pm

    What a beautiful salad Abbe, love that you added mango.

    • Abbe Odenwalder
      June 4, 2015 at 3:40 pm

      Thanks Cheri. The mango really perked it up and brought it out of the ordinary. Well. That and the dressing. That is total yum.

  • Angie Schneider
    June 4, 2015 at 7:09 am

    I just love all the sexy greens! The salad looks absolutely stunning, Abbe.

    • Abbe Odenwalder
      June 4, 2015 at 3:39 pm

      Sexy. I like that, Angie! Thanks!

  • Maureen | Orgasmic Chef
    June 4, 2015 at 6:48 am

    We are so alike where peas are concerned. I used to grow heaps of them and John would say, "We don't get much of a harvest off that many peas, do we?" Then one day I walked to the garden and there he was eating peas. I said that's why we didn't have more peas. We would both LOVE this salad. It's winter and no fresh peas for weeks and weeks.

    • Abbe Odenwalder
      June 4, 2015 at 3:39 pm

      Well, hopefully your winter will end soon. Ours seems to be taking forever. We are now in Spring mode but I think it has forgotten about Summer!

  • kankana
    June 4, 2015 at 6:40 am

    That salad looks GOOD, loving the vibrant color. Mango and mint is such a lovely combination!

    • Abbe Odenwalder
      June 4, 2015 at 3:38 pm

      You are so right Kankana! It is a pretty salad, isn't it?

  • La Table De Nana
    June 4, 2015 at 1:55 am

    Abbe..it is gorgeous!
    Have to make!
    I bet the maple syrup is lovely..I have sugar snaps so maybe tomorrow..
    We always had LeSueur small peas growing up!

    • Abbe Odenwalder
      June 4, 2015 at 3:37 pm

      Thank you so much! It is a great dressing and I think you would love it, Monique!

  • Kitchen Riffs
    June 3, 2015 at 11:06 pm

    The only way to eat homegrown peas IMO is indeed standing in the garden snarfing them down. Like corn, one of those veggies best eaten as soon after picking as possible. Failing that, this looks like a lovely recipe for them. Mint combines so well with peas! Really a magical pairing. And we have plenty of mint growing in our garden. Peas? Yeah, we had some, but they've been snarfed. 😉

    • Abbe Odenwalder
      June 4, 2015 at 12:35 am

      I think mint goes very well in cocktails and with cucumber and rum and tequila and vodka and lemonade! Peas-not so much. Just better for this or snarfing!

  • Karen Harris
    June 3, 2015 at 11:05 pm

    OK, next summer supper at my house, you bring this! How delicious. I can't wait to try this recipe.

    • Abbe Odenwalder
      June 4, 2015 at 12:34 am

      You got it! And if anyone ever gets invited to Karen's for TexMex all I can say is run, don't walk! This was one fabulous meal!

  • chefmimiblog.com
    June 3, 2015 at 10:49 pm

    That is one beautiful salad!!! And I love your platter as well…

    • Abbe Odenwalder
      June 4, 2015 at 12:32 am

      Thanks Mimi! I love that bowl. It came from my Grandma and I have no idea where it was before that!

  • Holly @ abakershouse.com
    June 3, 2015 at 9:52 pm

    I am growing mint for the first time this summer– thanks for the idea of using it in salads and I love the thought of dipping it in chocolate too!

    • Abbe Odenwalder
      June 4, 2015 at 12:32 am

      Once you have the mint you find zillions of ways to use it. I'm now trying mint cucumber water in the fridge, just for a change! I think when you start using it more, you like it more!