Sweet Summer Peas
A fresh, vibrant summer side featuring tender peas, crisp radishes, and a tangy herb mayonnaise dressing, perfect for warm-weather gatherings and light meals.
Ingredients
Instructions
- Shell fresh peas if using, to yield about 3 cups.
- In a 3-quart saucepan, bring 3/4 cup water to a boil over high heat.
- Add peas to the boiling water and cook until tender, about 3 to 5 minutes.
- Drain peas and rinse under cold water to cool.
- In a bowl, combine mayonnaise, chopped parsley, tarragon vinegar, salt, and pepper to make the dressing.
- Wash and slice radishes thinly.
- Arrange lettuce leaves on a serving platter.
- Toss cooled peas with radishes and dressing.
- Serve chilled or at room temperature garnished with additional parsley if desired.
Tips & Substitutions
For a fresher taste, consider using all fresh peas instead of frozen, but be sure to shell them to yield about 3 cups. If you're in a pinch, frozen peas can still work well. For added flavor, try substituting the tarragon vinegar with white wine vinegar or lemon juice. Fresh herbs like dill or chives can also enhance the dressing.
Serving Suggestions
Serve this dish as a refreshing side salad for grilled meats or alongside a light pasta dish. It pairs beautifully with Miracle Whip Cole Slaw for a classic summer meal. Garnish with additional parsley for a pop of color and flavor. Consider serving with crusty bread to soak up any leftover dressing.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm the peas in a saucepan over low heat, adding a splash of water to prevent drying out. However, for best flavor and texture, enjoy chilled or at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Sweet Summer Peas contains roughly 79 calories, with 4g protein, 10g carbohydrates, and 4g fat. It is an excellent source of vitamin C (137% of the Daily Value) and dietary fiber (23% of the Daily Value), and a good source of iron and potassium. Note that it is relatively high in sodium, at 1914mg per serving (83% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use canned peas instead of fresh or frozen?
While you can use canned peas, they may not provide the same fresh taste and texture. If using canned peas, rinse them well to remove excess sodium, and add them at the end of cooking just to warm them through.
How can I make this dish vegan?
To make this recipe vegan, substitute mayonnaise with a vegan alternative or use a blend of mashed avocado and lemon juice. Adjust the seasonings to taste, ensuring a creamy texture is achieved without dairy.
What other vegetables can I add to this salad?
Feel free to add other fresh vegetables like diced cucumbers, bell peppers, or snap peas for extra crunch and flavor. You can also throw in some green onions for a mild onion flavor, complementing the dish well.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).