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This crisp and crunchy Spring Pea Salad with Goat Cheese and Lemon Basil Vinaigrette is a celebration of spring on a plate!
It’s a vibrant medley of seasonal flavors that embody the essence of the spring season. A trio of crisp, sweet peas mingle with creamy goat cheese, creating a perfect harmony of both texture and taste. Tossed in a light, lemon basil dressing, this salad is beautifully served as a side salad or a main course.
We hope you savor the spring season with every bite!
Spring Pea Salad with Goat Cheese Recipe Ingredients
This bright spring salad with fresh peas and homemade vinaigrette is crisp, healthy and easy to make. Here’s what you’ll need:
Spring Pea Salad:
- Spring mix and/or arugula
- Radishes
- Cucumbers
- Sugar snap peas
- Snow peas
- English peas
- Fresh Herbs
- Goat cheese (optional)
- Spring onion (optional)
Lemon Basil Vinaigrette:
- Fresh basil
- Lemon
- Extra-virgin olive oil
- Champagne vinegar
- Garlic
- Raw, unfiltered organic honey
Are Fresh Peas Healthy?
This spring salad with goat cheese recipe calls for three types of peas: sugar snap peas, snow peas and English peas. Collectively, this trio of peas boasts powerful health benefits, including heart-healthy minerals, antioxidants, immunity-building Vitamin C, folate and fiber. Peas also contain phytochemicals, which are known to reduce inflammation and regulate hormone levels, and are plump with plant-based protein.
Peas are at their best when they’re in season in Spring. The BBC recently shared an informative article about the nutritional profile of peas. Check it out to learn more about the health benefits of fresh and frozen peas.
How to Make Spring Pea Salad with Goat Cheese
This spring salad with peas is versatile, quick and simple to throw together. The recipe yields 4 servings as a side salad and serves 2 as a meal-sized salad. Let’s dive in!
Step 1. Prepare the Spring Pea Salad with Goat Cheese.
Wash and prepare the vegetables. Divide the salad ingredients among four bowls (two bowls for a meal-sized salad). Garnish with crumbled goat cheese and spring onion (green parts only) – both of which are optional garnishes.
Step 2. Make the Lemon Basil Vinaigrette.
Add the fresh basil leaves, fresh lemon juice, champagne vinegar, garlic and raw, unfiltered organic honey to a small food processor. Process until the ingredients are emulsified. Add the extra-virgin olive oil to the processor and blend for another 15-30 seconds until combined. Drizzle the vinaigrette over the salad. Store leftover vinaigrette in an airtight container for up to five days.
Enjoy!
Spring Pea Salad with Lemon-Basil Vinaigrette: Frequently Asked Questions
Is this a gluten-free recipe?
Yes, this recipe leans on plant-forward whole foods that are naturally gluten free.
Can I make this a vegan salad?
Absolutely! This Spring Pea Salad is easily modified to make a whole foods, plant-based vegan salad recipe. Simply eliminate the crumbled goat cheese (feel free to use a vegan alternative) and replace the honey with agave nectar or maple syrup.
What proteins pair well with this salad recipe?
Bulk up this salad with plant-based proteins like cannellini beans, great northern beans, chickpeas or even black or green lentils. The flavor profile of this salad also lends itself to salmon, shrimp or the white fish of your choice and grilled chicken breast.
Is this a low-sodium recipe?
This recipe is naturally low in sodium with no added salt. Goat cheese does contain salt and most vegetables have trace amounts of sodium but, again, we have intentionally made this recipe low in sodium.
Can I make this salad in advance?
Delicate salads are always best made fresh in terms of appearance, but you won’t compromise on quality or taste if you prepare the salad up to 24 hours in advance and store it in an airtight container until you’re ready to serve it. Don’t add the goat cheese until you’re ready to serve.
Can I make the Lemon Basil Vinaigrette in advance?
Yes! In fact, I recommend it. This is one of those salad dressings that tastes better the next day. Store in an airtight container for up to 5 days. The oil may try to separate or harden when cold, which is normal, so set it out about 15 minutes before you’re ready to serve and give it a good shake or stir before you drizzle this lemon basil dressing on the salad.
Can I make this recipe oil free?
Yes, make an oil-free vinaigrette by replacing the extra-virgin olive oil with water that equals half the amount of oil the recipe calls for. This recipe calls for 1/2 cup extra-virgin olive oil – make it oil-free by replacing the oil with 1/4 cup water. Add water by the tablespoon if the vinaigrette is too thick. As always, taste as you go to ensure the vinaigrette isn’t overly tart.
Spring Pea Salad with Goat Cheese
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Ingredients
Spring Pea Salad:
- 6 ounces spring mix and/or arugula
- 8 radishes thinly sliced
- 2-3 Persian cucumbers or 1 English cucumber thinly sliced
- 1 cup sugar snap peas divided
- 1 cup snow peas divided
- ½ cup English peas
- Fresh Herbs such as dill, basil or mint
- ⅓ cup crumbled goat cheese for garnish (optional)
- Spring onion green parts only, chopped, for garnish (optional)
Lemon Basil Vinaigrette:
- 1 cup fresh basil loosely packed
- ½ cup fresh lemon juice
- ½ cup extra-virgin olive oil
- 1 tablespoon champagne vinegar
- 1 tablespoon minced garlic
- 1 tablespoon raw unfiltered organic honey
Instructions
- Wash and prepare the vegetables. Divide the salad ingredients among four bowls (two bowls for a meal-sized salad). Garnish with crumbled goat cheese and spring onion (green parts only) – both of which are optional garnishes.
- Add the fresh basil leaves, fresh lemon juice, champagne vinegar, garlic and raw, unfiltered organic honey to a small food processor and process until the ingredients are emulsified. Add the extra-virgin olive oil to the processor and blend for another 15-30 seconds until combined. Drizzle the Lemon Basil Vinaigrette over the salad.
Notes
- Lemon Basil Vinaigrette can be mixed by hand with a whisk if a small food processor is not available.
- The vinaigrette stores in an airtight container in the refrigerator for up to 5 days.
- Recipe modifications for vegan and oil-free dietary guidelines are listed in the FAQs section of the recipe.
*Recipe originally posted April 10, 2023; last updated March 16, 2024.
