This pea salad brings together the bright flavors of fresh garden peas with crisp lettuce for a dish that feels like spring on a plate. The combination of sweet peas, crunchy vegetables, and a light dressing creates a refreshing side that works for any meal.
I developed this recipe to highlight the natural sweetness of peas while adding texture with lettuce, radishes, and green onions. A simple dressing of mayonnaise, sour cream, and herbs ties everything together without overpowering the fresh ingredients.
The result is a salad that’s both crisp and creamy, with vibrant green colors and a satisfying contrast of textures. It comes together in minutes and stays fresh in the fridge for days.
Serve it alongside sandwiches, grilled chicken, or as a light lunch on its own. Here’s how to make this garden-fresh dish.
Ingredients for Pea Salad Recipe with Lettuce
Bright peas and crisp lettuce come together for a refreshing garden-fresh dish.
| Ingredient | Amount | Notes |
|---|---|---|
| Fresh Garden Peas 🌱 | 4 cups | Shelled, about 4 lbs in pods |
| Iceberg Lettuce 🥬 | 1 whole | Head, crisp and fresh |
| Radishes 🌿 | 6 whole | Thinly sliced for crunch |
| Green Onions 🧅 | ½ cup | Chopped, green parts only |
| Mayonnaise 🥚 | ½ cup | Full-fat for creaminess |
| Sour Cream 🥛 | ¼ cup | Or Greek yogurt for tang |
| Fresh Dill 🌿 | 2 tbsp | Chopped, or 2 tsp dried |
| Fresh Parsley 🍃 | 2 tbsp | Chopped, flat-leaf variety |
| Dijon Mustard 🟡 | 1 tbsp | For dressing tang |
| Apple Cider Vinegar 🍏 | 1 tbsp | Balances sweetness of peas |
| Salt 🧂 | ½ tsp | Adjust to taste |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground preferred |
The peas are non-negotiable here. Farmers market or garden-fresh will have the best sweetness—frozen works in a pinch (thaw and drain well). For lettuce, iceberg gives the best crunch, but romaine or butter lettuce adds a nice color contrast. Radishes should be firm with no soft spots. I always grab mine from Whole Foods for consistent quality.
No fresh dill? Dried at one-third the amount works fine. Out of sour cream? Greek yogurt is a perfect swap. The mayonnaise can be light if you prefer, but full-fat gives the creamiest texture. For extra brightness, add a splash of lemon juice. If you’re avoiding raw onions, chives offer a milder alternative.
This salad keeps beautifully in the fridge for 3-4 days. Store it in an airtight container to keep the lettuce crisp. The flavors actually improve after a few hours as everything melds together. Best served chilled.
Why You’ll Love This Recipe
- No-Cook Simplicity: I just dump, stir, and serve—no stove, no fuss, just fresh peas and crisp lettuce tossed together.
- Crunch in Every Bite: The radishes and green onions cut through the creamy mayo with a sharp, bright pop.
- Picnic Ready: I bring it to potlucks and it’s always the first bowl emptied, no reheating required.
- Stretches for Days: Honestly, it tastes even better the next day, and the ingredients cost less than a fancy takeout salad.
Step-by-Step Instructions for Pea Salad With Lettuce
Here’s the method that ensures vibrant flavor and perfect texture in every serving.
Step 1: Prepare the Vegetables
Thinly slice the 6 whole Radishes into uniform rounds for consistent crunch. Chop the 0.5 cup Green Onions, using only the green parts for a milder flavor. Tear the 1 whole Iceberg Lettuce into bite-sized pieces instead of cutting to maintain its crisp texture.
Place the 4 cups Fresh Garden Peas in a colander and rinse under cold water to remove any debris. Drain thoroughly—excess moisture will dilute your dressing. I like to pat them dry with a clean towel for the best texture.
Step 2: Make the Creamy Dressing
In a medium bowl, whisk together the 0.5 cup Mayonnaise and 0.25 cup Sour Cream until completely smooth. This creates a rich, velvety base for your dressing. Add the 1 tbsp Dijon Mustard and 1 tbsp Apple Cider Vinegar, whisking vigorously to fully incorporate.
The mustard adds a subtle sharpness that balances the sweetness of the peas, while the vinegar brightens the flavor. Season with 0.5 tsp Salt and 0.25 tsp Black Pepper, adjusting to taste. The dressing should be tangy but not overpowering.
Step 3: Combine All Ingredients
In a large serving bowl, combine the prepared Iceberg Lettuce, Radishes, and Green Onions. Pour the 4 cups Fresh Garden Peas over the top. The peas should still be cool from rinsing to keep the salad crisp.
Add the chopped 2 tbsp Fresh Dill and 2 tbsp Fresh Parsley to the bowl. These herbs add a fresh, aromatic finish that complements the other ingredients perfectly. Pour the dressing over the vegetables and toss gently but thoroughly to coat every piece evenly.
Step 4: Chill and Serve
Cover the bowl tightly with plastic wrap and refrigerate for at least 30 minutes before serving. This chilling time allows the flavors to meld together. The lettuce will stay crisp, and the peas will absorb just enough dressing to be flavorful without becoming soggy.
Give the salad a quick toss right before serving to redistribute the dressing. The colors should remain vibrant, with the bright green peas, white radishes, and deep green herbs creating an appealing presentation. Serve immediately for the best texture.
Pro Tips For Making Pea Salad Recipe With Lettuce
- Blanch the Peas: Drop fresh peas in boiling salted water for 2 minutes, then shock in ice water—I learned this the hard way after serving mushy peas that lost their bright color.
- Dry the Lettuce: Pat iceberg lettuce completely dry with a towel after chopping, or your mayo will slide right off instead of clinging to the leaves.
- Skip the Overmixing: Gently fold the ingredients just until coated to keep the radishes and peas intact; stirring too much turns them to mush.
- Chill Before Serving: Let the salad sit in the fridge for at least 30 minutes so the flavors meld—sounds weird, but it works, and the lettuce stays crisp.
Creative Variations of This Dish
Mediterranean Twist
Swap iceberg lettuce for romaine and add ½ cup crumbled feta, ¼ cup Kalamata olives, and 1 diced cucumber. This Greek-inspired version pairs beautifully with grilled meats. 🌿
Creamy Avocado Style
Reduce mayonnaise to ¼ cup and add 1 mashed avocado to the dressing. Top with toasted almonds for crunch. The avocado adds richness while keeping it light.
Spicy Southwest Kick
Add 1 diced jalapeño, ½ cup corn kernels, and 1 tsp cumin to the dressing. Use butter lettuce for a softer base. The heat contrasts nicely with sweet peas.
Herb-Lover’s Delight
Double the fresh dill and parsley, then add 1 tbsp chopped mint and 1 tbsp tarragon. The extra herbs make this version sing with freshness.
Protein-Packed Version
Add 1 cup cooked quinoa and ½ cup chickpeas for a heartier meal. This turns the salad into a satisfying vegetarian main dish. 💪
Citrus Bright
Add zest of 1 lemon to the dressing and toss in ½ cup mandarin orange segments. The citrus lifts the flavors beautifully.
Nutrition Facts
Frequently Asked Questions
Can I use frozen peas instead of fresh?
Yes! Thaw 4 cups frozen peas in cold water, then drain well. Pat dry to prevent watery dressing. Fresh peas offer the best texture, but frozen works in a pinch.
How long does this salad stay fresh?
It keeps for 3-4 days in an airtight container in the fridge. The lettuce stays crisp, and flavors meld beautifully over time.
What can I use instead of iceberg lettuce?
Try romaine for extra crunch or butter lettuce for a softer texture. Both add nice color variation while keeping the dish fresh.
Can I make the dressing ahead of time?
The dressing stays fresh for 5 days refrigerated. Store it separately and mix with vegetables just before serving for best results.
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