Sweet Pea Herb Salad
Prep time 10mins
Cook time 20mins
Serves or Makes: 4-6

Recipe Card


  • 1 10 ounce bag Cascadian Farm Frozen Sweet Peas
  • 1/4 cup celery leaves
  • 1/3 cup fresh dill
  • 1/3 cup fresh parsley
  • 1/4 cup fresh mint
  • 2 cups pea shoots (or micro greens of your choice)
  • 1 bunch radishes, thinly sliced
  • 3 tablespoons olive oil
  • 2 tablespoons white wine vinegar
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 3 tablespoons minced shallot


  • Step 1

    Heat 2 tablespoons water to boiling in a 1-quart saucepan. Add frozen peas. Cover and cook on medium-high heat for 6 to 8 minutes, stirring occasionally.

  • Step 2

    Drain peas in a mesh strainer and cool to room temperature.

  • Step 3

    Meanwhile, make vinaigrette. To a medium bowl, add white wine vinegar, Dijon mustard, salt and pepper. Stir to combine. Add in olive oil and minced shallot. Whisk until emulsified.

  • Step 4

    Prepare greens for salad by chopping celery leaves, fresh dill, parsley, and mint. Add to a large bowl with pea shoots (or micro greens). Add in cooked and cooled peas and sliced radishes.

  • Step 5

    Pour in about half of the dressing and toss until coated. Add more dressing, as desired, or store leftover dressing in an air-tight container in the refrigerator.

  • Step 6

    Serve salad immediately, or refrigerate for up to 1 hour before serving.