This Minted Peas and Almond Salad is a cool, refreshing twist on a classic pea salad—light, creamy, and full of texture. Sweet tender peas and crisp celery are tossed with toasted almonds, green onions, and a minty yogurt dressing that adds a bright, herbal note. Serve it spooned into butter lettuce leaves for elegant finger food or as a side salad for a picnic or spring lunch. It’s simple, satisfying, and delightfully versatile—especially with a sprinkle of feta for extra richness.
INGREDIENTS:
1 cup slivered almonds, toasted
1 1/3 cup mayonnaise
1/4 cup plain Greek yogurt or sour cream
1 teaspoon Dijon mustard
1 tablespoon chopped fresh mint leaves or 1 teaspoon dry mint
1/4 teaspoon salt
Pinch cayenne pepper
1 package (10 oz.) frozen petite peas, thawed
2 stalks celery, finely chopped
1/4 cup sliced green onions
About 24 butter lettuce or endive leaves, washed and crisped
METHOD:
Preheat oven to 350°F. Spread the slivered almonds evenly on a shallow, rimmed baking sheet. Toast in the oven for 8–10 minutes, stirring once or twice, until golden and fragrant. Remove from oven and let cool.
In a medium bowl, whisk together the mayonnaise, Greek yogurt (or sour cream), Dijon mustard, mint, salt, and cayenne pepper until smooth.
Add the peas, celery, green onions, and toasted almonds to the dressing. Gently toss until evenly coated.
For finger-food servings, spoon the salad mixture into crisp butter lettuce or endive leaves. For individual salads, place a lettuce “cup” on each plate and fill with the mixture.
Optional: Sprinkle with crumbled feta cheese just before serving for added flavor.
SERVING SUGGESTIONS:
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Serve the salad on a bed of mixed greens or alongside poached salmon, grilled shrimp, or roasted chicken.
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Spoon it into a whole-grain wrap or pita pocket with spinach leaves for a refreshing handheld meal.
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Add a scoop to a bowl of quinoa, farro, or couscous for extra texture and protein.
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Perfect as a side salad to grilled lamb, chicken, or vegetable kebabs—the mint balances smoky, savory flavors beautifully.
YIELD: Makes about 8 side servings
