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Creamy Herb Pea Salad
Not only is this salad great for dinner or packed lunches, but it’s perfect for picnics as the peas keep it cool and slowly thaw until you’re ready to eat it. You can also make it the night before. Don’t like peas? Just substitute frozen sweetcorn.
Prep Time
5
minutes
mins
Chilling time
2
hours
hrs
Total Time
5
minutes
mins
Course:
Salad
Cuisine:
American, Vegetarian
Servings:
6
Calories:
209
kcal
Author:
Kate Hackworthy | Veggie Desserts
Ingredients
4
tablespoon
mayonnaise
4
tablespoon
plain Greek yogurt
1
tablespoon
apple cider vinegar
or white vinegar or lemon juice
1
tablespoon
fresh parsley
chopped
½
tablespoon
fresh mint
chopped
½
tablespoon
fresh dill
chopped
salt and pepper
400
g
frozen peas
(don’t thaw) canned or fresh peas work too!
125
g
cheddar cheese
cut into small cubes
¼
red onion
finely sliced
To garnish
Additional chopped herbs
Instructions
Mix the mayonnaise, yogurt and vinegar together in a large bowl. Stir in the chopped herbs and season with the salt and pepper.
Add the frozen peas, cheese and onion, then gently mix. Cover and chill in the fridge for at least 2 hours.
Stir before serving, if necessary stir another tablespoon of yogurt through it to loosen, then sprinkle with some more herbs.
Notes
Chill the salad for at least 2 hours to really let the flavours mingle.
Give the salad a good stir before serving.
If necessary stir
another tablespoon of yogurt through it to loosen.
Make it vegan
: swap to dairy free mayo, yogurt and cheese.
Make it gluten free
: this pea salad is naturally is gluten free.
Nutrition
Calories:
209
kcal
|
Carbohydrates:
10
g
|
Protein:
9
g
|
Fat:
14
g
|
Saturated Fat:
5
g
|
Cholesterol:
26
mg
|
Sodium:
195
mg
|
Potassium:
203
mg
|
Fiber:
3
g
|
Sugar:
4
g
|
Vitamin A:
770
IU
|
Vitamin C:
27.9
mg
|
Calcium:
178
mg
|
Iron:
1.2
mg