This simple but sensational side will complete any special spread.

What you need to know before you start

This recipe is on the table in 15 minutes. You’ll need to set aside just 10 minutes to whisk the dressing ingredients and prepare the sugar snap and snow peas by peeling away the fibrous centre and any stringy parts. They’re then cooked for 5 minutes in boiling water before the salad is tossed together.

You’ll also need a small saucepan to blanch the peas, a whisk, a small bowl and a knife to slice the red onion. 

Why is this the best pea, mint and spinach salad recipe?

Fresh, vibrant and made from easily accessible ingredients, this green salad heroes the humble pea. Three different types of peas, refreshing mint leaves, baby spinach leaves and red onion are combined with a silky and tangy olive oil and mustard dressing for an easy side dish to complement the main course. 

Can spinach be eaten raw in salad?

Yes, absolutely. We use raw baby spinach leaves in this pea salad. It has a mild, tender flavour with a slight earthiness and a hint of sweetness that pairs beautifully with the sweet peas and the tangy vinaigrette dressing.

What ingredients you’ll need

Frozen peas: Peas add a sweet flavour and a pop of colour. 

Sugar snap peas: Sugar snap peas offer a crisp, juicy crunch with a subtly sweet flavour.

Snow peas: Snow peas contribute a mild, sweet flavour and a crisp snap for texture and bite. 

Baby spinach leaves: Baby spinach brings a mild, tender base with a light, earthy flavour to add freshness. 

Mint: Fresh mint adds a burst of refreshing, aromatic flavour that brightens the salad.

Red onion: Red onion introduces a sharp, slightly sweet bite that balances the freshness of the peas and mint.

Extra virgin olive oil: Olive oil provides a smooth, rich base that helps bind the dressing together.

Dijon mustard: Mustard adds a tangy, slightly sharp flavour and emulsifies the dressing, giving it a creamy consistency.

Extra virgin olive oil: Extra virgin olive oil contributes a robust, fruity depth and a grassy, fresh finish.

Red wine vinegar: Vinegar adds a tangy acidity that brightens the flavours of the salad and helps to balance the richness of the olive oil and mustard.

Garlic clove: Garlic is kept raw in the dressing to impart a savoury, aromatic kick that deepens the salad’s flavour profile.

Caster sugar: Quick-dissolving caster sugar provides a subtle sweetness to the dressing, to balance the richness from the olive oil and tanginess from the vinegar and mustard. 

How do you clean and prepare snow peas?

Snow peas and sugar snap peas are prepared in a similar manner. Wash well under cold water and dry. You’re free to remove the ends and the fibrous stringy centre (you may notice this more on older produce). Both types of peas are kept whole before boiling in salted water until tender. Refresh in cold water and drain. It's important to quickly plunge the drained peas in cold water after blanching (feel free to add some ice cubes) to stop them from overcooking. When overcooked, peas lose their vibrant green colour and crunchiness.

How to store leftover pea, mint and spinach salad

If possible, store the undressed salad in an airtight container in the fridge for up to 2-3 days. The dressing can be kept separately in a jar. If the salad is dressed, feel free to keep it in the fridge, however the spinach leaves will wilt over time, so it’s best to consume it as soon as possible. 

How to serve pea, mint and spinach salad

Generously pile the spinach leaves, three types of peas, sliced red onions and mint leaves onto your favourite serving platter. Just before you’re ready to serve, dress the salad and toss to incorporate. Don’t forget to set out a pair of salad servers so your guests can help themselves.

Serving 8 as a side, enjoy it alongside a rosemary and mustard roast lamb leg with mint sauce as part of a Christmas menu, Italian braised chicken marylands for a hearty dinner or a whole snapper with salsa verde for a fresh summer feast. 

If you love our pea, mint and spinach salad recipe, try this 

For more fuss-free salad ideas to take to your Christmas lunch, barbecue, pot-luck or picnic outing, try these:

• Pulse salad
• Roasted pumpkin salad
• Zucchini salad