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.
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. T
hey 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.
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!
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!
Other fun recipes:
Kale Salad with Cherries, Almonds and Feta
Mocha Chocolate Chip Cookies
Please Share and Pin the Peas!
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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.
This sweet pea, mango and mint salad screams spring! Topped with a maple lemon vinaigrette this is not only pretty; it is delicious!
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
2–4 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
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
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!
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