Mixed Pea Salad with Pistachios and Mint

Mixed Pea Salad with Pistachios and Mint

How would you rate this recipe?
Would you make this recipe again?
What skill level is this recipe?
100% would make it again
Cook Skill:
  • each of 6 servings
  • 270 cal
  • 24g fat (5g sat)
  • 10mg chol
  • 230mg sodium
  • 10g carb
  • 2g fiber
  • 5g protein


  • 1/3 cup extra virgin olive oil
  • 3 tablespoons white wine vinegar
  • 1 to 2 tablespoons coarsely ground mustard
  • 1 teaspoon sugar
  • Salt and pepper, to taste
  • 1 cup snow pea pods, trimmed
  • 1 cup sugar snap pea pods, strings removed
  • 1 cup shelled English peas
  • 2 tablespoons olive oil
  • 1/2 cup thinly sliced shallots
  • 1 cup pea shoots (optional)
  • 1/2 cup arugula leaves (left whole if small, or chiffonade)
  • 1/4 cup toasted pistachios
  • 2 to 3 tablespoons mint leaves
  • 1/2 cup crumbled feta cheese


Combine extra virgin olive oil, vinegar, mustard, sugar, salt and pepper in a small bowl.

Blanch 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 sugar peas in half on a long diagonal or leave whole.

In a sauté pan, heat olive oil over medium heat and sauté shallots until just tender; let cool.

Transfer peas along with pea shoots to a large mixing bowl and toss with shallots, arugula, pistachios, mint and any of the other fun additions recommended below.

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

PCC Member Card Illustration

Don’t Just Shop Your Values. Own Them.

When you’re a PCC member, your voice and your groceries go further — every purchase you make supports our community. Join our co-op today for a one-time fee of $60 and enjoy a lifetime of benefits, including exclusive offers and events, partner discounts with local businesses and more.

Become a member