Mixed Pea Salad with Pistachios and Mint | PCC Natural Markets

Mixed Pea Salad with Pistachios and Mint

Serves: 4 to 8

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These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Bright green peas in so many elegant forms, fresh mint and creamy feta come together in a symphony of textures and flavors that herald the return of the sun! The season for local peas is rather short so try making this salad with green beans as the summer progresses.


For salad

For vinaigrette


To prepare salad

Blanch the snow pea pods, sugar snap pea pods and English peas in salted, boiling water until they turn bright green and are just tender-crunchy, about 3 minutes. Refresh in cold water and drain. You may cut the sugar peas in half on a long diagonal if you like, or leave them whole.

In a sauté pan, heat the olive oil over medium heat and sauté the shallots until they are just tender. Let cool.

Transfer the peas along with the pea shoots (if you're using them) to a large mixing bowl and toss with the shallots, arugula, pistachios, mint and any of the other fun additions recommended below.

Add enough vinaigrette to coat them well. Serve topped with the feta cheese.

To prepare vinaigrette

Combine all of the ingredients in a small bowl.


Other fun additions:

  • 1/4 cup crispy cooked bacon or pancetta (if you like, cut into thin strips)
  • 1/4 cup chopped basil, tarragon, parsley, chervil, dill or any tender herb you love
  • 1/4 cup chopped kalamata olives

each of 6 servings: 270 cal, 24g fat (5g sat), 10mg chol, 230mg sodium, 10g carb, 2g fiber, 5g protein

Recipe by Lynne Vea, PCC Chef

Source: Demonstrated on KING 5's "Gardening with Ciscoe" show, which aired on June 4, 2011.

Lynne Vea


Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.

Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.

She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.

Find more recipes from Lynne.

More about: arugula, mint, peas, pistachios


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