Green peas are often overlooked as an ingredient in fresh salads, but their mild sweetness provides an interesting contrast to leafy vegetables. When combined with tender spinach and crisp cucumber, they create a salad with three distinct textures.
The preparation is simple, but the size of the vegetables makes a difference. Chopping the spinach into manageable pieces and slicing the cucumbers into thin rounds allows the peas to mix evenly throughout the bowl rather than collecting at the bottom.
Fresh spinach has a mild, slightly earthy flavor that works particularly well with a lemon dressing. The acidity brightens the peas, while olive oil gives the vegetables a light coating without making the salad heavy.
The peas should be cooked only until tender and then cooled before being added to the spinach. Warm peas can cause delicate leaves to wilt, while overcooked peas lose their bright green color and firm texture.
Served in a wide white bowl, the different shades of green create an appealing presentation. This salad is especially suitable alongside roasted potatoes, vegetable casseroles, or a simple pasta dish.
Start with the Vegetable Cooking Guide:
https://www.letsveg.com/vegetable-cooking-guide
Video
Fresh Chopped Green Salad
Ingredients
Equipment
Cooking Instructions
- Bring a small saucepan of water to a boil over medium-high heat.
- Add the green peas and cook for approximately 2–3 minutes, or until tender and bright green. If using frozen peas, follow the package directions and avoid cooking them longer than necessary.
- Drain the peas immediately and rinse briefly under cold running water to stop the cooking process. Allow them to drain thoroughly.
- Wash the baby spinach under cold running water, removing any damaged leaves or tough stems. Dry the spinach completely using a salad spinner or clean kitchen towels.
- Place the spinach on a cutting board and chop it into medium-sized pieces. Transfer it to a large salad bowl.
- Wash the cucumber thoroughly and slice it into thin rounds, approximately ⅛ inch thick. Cut especially large rounds in half if desired.
- Add the cucumber slices and cooled green peas to the bowl with the spinach.
- Finely chop the parsley and dill. Thinly slice the scallions and add them to the salad.
- In a small mixing bowl, combine the olive oil, lemon juice, Dijon mustard, optional honey or maple syrup, salt, and black pepper. Whisk until the dressing is evenly combined.
- Pour approximately two-thirds of the dressing over the vegetables. Toss gently with salad tongs or two large spoons, distributing the peas and cucumber slices throughout the spinach.
- Taste the salad and add the remaining dressing if needed. Sprinkle with freshly ground black pepper and transfer to a wide white serving bowl. Serve immediately while the spinach and cucumbers remain crisp.
Nutrition
Notes
Avoid overcooking the peas: Green peas should remain bright green and slightly firm. Overcooking makes them soft and can cause them to break apart when the salad is tossed.
Select crisp cucumbers: English cucumbers have thin skins and relatively small seeds, making them suitable for this salad. Regular garden cucumbers also work, but peeling and removing large seeds may improve the texture.
Keep the vegetables dry: Excess water on spinach leaves or cucumber slices can dilute the lemon dressing. Dry the spinach thoroughly and drain the peas before combining the ingredients.
Adjust the herbs: Fresh dill adds a distinctive grassy, slightly anise-like flavor. If a milder herb flavor is preferred, reduce the dill and increase the parsley rather than adding more dressing.
Prepare ahead carefully: Wash and chop the spinach, slice the cucumbers, and cook the peas in advance. Refrigerate the components separately and add the dressing shortly before serving. Once dressed, the spinach gradually wilts and the cucumber releases moisture.