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Sweet pea salad recipe

Sweet pea salad recipe

2 ratings

This light side dish has a delicate spring combination of sweet peas, peppery radishes and crunchy sugar snaps, all tossed in a bold mustard dressing. A great addition to any feast and perfect for an Easter buffet. See method

  • Serves 8
  • 12 mins to prepare and 3 mins to cook
  • 62 calories / serving
  • Healthy
  • Vegan
  • Vegetarian
  • Gluten-free
  • Dairy-free


  • 200g frozen peas
  • 2 Little Gem lettuces, leaves separated
  • 60g watercress or lamb’s lettuce
  • 30g pack mint, leaves picked
  • 150g bag sugar snap peas, finely shredded
  • 175g radishes, trimmed and quartered

For the dressing

  • ¼ tsp English mustard powder
  • 1 lemon, juiced
  • 2 tbsp extra-virgin olive oil
  • 1½ tsp cider vinegar
  • 1 tsp caster sugar
  • 2 tsp wholegrain mustard

Each serving contains

  • Energy

  • Fat

    3g 5%
  • Saturates

    1g 3%
  • Sugars

    3g 4%
  • Salt

    0.1g 1%

of the reference intake
Carbohydrate 5.3g Protein 2.8g Fibre 1.5g


  1. Blanch the peas in a pan of boiling water for 2-3 mins, then refresh under cold water and drain. Put the salad leaves and mint on a large platter. Scatter over the peas, sugar snaps and radishes, season with black pepper and toss together.
  2. Add the mustard powder to a small bowl. Stir in the lemon juice, a little at a time, to make a smooth paste. Add the oil, vinegar, sugar and wholegrain mustard and mix well. Leave for 2 mins for the sugar to dissolve, then stir again and season. When you’re ready to serve, drizzle the dressing over the salad.

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