Salads Spring Easter Salad Vegetarian Side

Spring Pea Fennel Salad

Name: Spring Pea Fennel Salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 cups shelled spring peas (fresh or thawed frozen); 0.5 tsp kosher salt; 1 bulb fennel bulb, thinly sliced (reserve some fronds); 4 count radishes, thinly sliced; 0.25 cup fresh mint leaves, loosely packed, chopped; 1 count lemon, zested and juiced; 3 tbsp extra-virgin olive oil; 0.25 tsp freshly ground black pepper; 0.25 cup toasted sliced almonds; 3 oz goat cheese, crumbled

A bright, crunchy spring salad that pairs sweet garden peas with crisp fennel, peppery radish, and fresh mint for a lively side. Its lemony dressing and toasted almonds provide a fresh contrast to richer holiday mains, making it ideal for Easter or spring dinners.

0.0(0 reviews)

Prep: 15m · Cook: 5m · Total20 mins

DifficultyEasy

Serves4

AuthorJake

Ingredient Spotlight

shelled spring peas (fresh or thawed frozen)

Shelled spring peas are garden/English peas removed from their pods; they’re at their sweetest and most tender in spring and have a bright, grassy-fresh flavor that differs from common frozen peas. “Shelled” simply means the peas are out of the pod, which some home cooks don’t routinely do. Look for them at farmers’ markets or in the produce/frozen aisle; a good substitute is high-quality thawed frozen garden peas or shelled sugar snap peas.

Ingredient Spotlight

fennel bulb, thinly sliced (reserve some fronds)

Fennel bulb is a crisp, layered Mediterranean vegetable with a mild anise/licorice aroma and a sweet, celery-like crunch raw, which becomes softer and sweeter when cooked; the feathery fronds are used like herbs. It’s somewhat less familiar to some U.S. cooks than celery but is sold in most supermarket produce sections and farmers’ markets. If you can’t find fennel, use thinly sliced celery for texture and add a pinch of crushed fennel seed (or a touch of fresh dill) to mimic the licorice note, and substitute parsley/dill for the fronds.

Jake's note

"This salad shines when peas are just tender and still bright green — the quick blanch and ice bath are the secret. Home cooks will love how fast it comes together and how well it refreshes heavier holiday plates."

Spring Pea Fennel Salad

Spring Pea Fennel Salad is built on contrasts: the pure sweetness and pop of garden peas, the clean anise crunch of thinly sliced fennel, and the peppery snap of radish. A simple lemon-olive oil emulsion brightens every bite while toasted almonds add weighty crunch and goat cheese brings a gentle, tangy creaminess that bridges the flavors. The salad reads light and celebratory on the plate, but it has enough texture and richness to sit comfortably beside a roast or holiday ham without disappearing under heavier mains.

What makes this version work is attention to timing and proportion — peas blanched only until bright and tender, fennel shaved paper-thin so its crunch isn’t domineering, and a measured amount of goat cheese so it complements rather than overpowers. Fresh mint and reserved fennel fronds lift the aroma and give the salad a springtime finish. It’s an unfussy throw-together that benefits from a five-minute rest after dressing; that pause lets the citrus meld without wilting the crunch, making it perfect for Easter, potlucks, or any dinner where you want a crisp, green counterpoint to something richer.

Plan your timing

Enter your target meal time:

6:35 pm–6:40 pm→Blanch the peas

6:40 pm–6:45 pm→Slice the fennel and radishes, chop herbs

6:45 pm–6:50 pm→Whisk the lemon dressing

6:50 pm–6:55 pm→Toss, finish and serve

Ingredients

Yield

Instructions

Blanch the peas

Bring a medium pot of water to a rolling boil and add a pinch of the kosher salt. Add the peas and cook until just tender and bright green, about 1 to 2 minutes, then immediately transfer to an ice bath to stop cooking. Drain well and set aside to remove excess water.

For this step

2 cupsshelled spring peas (fresh or thawed frozen)
0.5 tspkosher salt

Slice the fennel and radishes, chop herbs

Trim and thinly slice the fennel bulb, reserving a few fronds for garnish, then thinly slice the radishes. Roughly chop the mint leaves and gently toss them with the drained peas, fennel, and radishes in a large bowl. The thin slices keep the salad light and add a pleasing crunch.

For this step

1 bulbfennel bulb, thinly sliced (reserve some fronds)
4 countradishes, thinly sliced
0.25 cupfresh mint leaves, loosely packed, chopped

Slice the fennel and radishes, chop herbs

Whisk the lemon dressing

In a small bowl, whisk together the lemon zest, lemon juice, extra-virgin olive oil, and freshly ground black pepper until emulsified. Taste and adjust seasoning, adding a little more lemon or salt if needed to brighten the flavors.

For this step

1 countlemon, zested and juiced
3 tbspextra-virgin olive oil
0.25 tspfreshly ground black pepper

Toss, finish and serve

Pour the dressing over the pea-fennel mixture and gently toss to combine, then fold in the toasted almonds and crumbled goat cheese. Let the salad rest 5 minutes to meld flavors, garnish with reserved fennel fronds and extra mint if desired, and serve at room temperature or slightly chilled.

For this step

0.25 cuptoasted sliced almonds
3 ozgoat cheese, crumbled

Tips from the kitchen

Blanch Briefly, Chill Immediately

Cook peas 1–2 minutes until bright green, then plunge into ice water to stop cooking and preserve that fresh snap and color.

Dry Peas Thoroughly

Pat or spin the peas dry before tossing so the dressing clings rather than pools, preventing a watery salad.

Paper-Thin Fennel Slices

Use a mandoline or sharp knife to slice fennel very thinly; thicker slices taste stronger and can dominate the texture.

Warm Goat Cheese First

Bring goat cheese to room temperature or whisk with a little lemon juice to make small ribbons that distribute more evenly.

Toast Almonds Evenly

Toast sliced almonds in a dry skillet over medium heat, shaking often, until fragrant and lightly browned to maximize crunch and flavor.

Variations & substitutions

Vegan swap: marinated chickpeas

Replace goat cheese with 1/2 cup roasted or marinated chickpeas for protein, and swap almonds for pumpkin seeds for a nut-free crunch.

Salty-Umami: Add Prosciutto

Tuck thin slices of prosciutto or crispy pancetta into the salad for a savory contrast that plays nicely with lemon and mint.

Greens boost: arugula or frisée

Fold in a handful of peppery arugula or slightly bitter frisée to add green volume and balance the sweetness of the peas.

Nut swap: pistachios or walnuts

Use chopped toasted pistachios for color and a floral note, or walnuts for a richer, more buttery crunch that pairs well with goat cheese.

Storage & make-ahead

This salad is best the day it’s made because the almonds soften and the fennel loses its crisp. Store leftovers in an airtight container in the refrigerator for up to 2 days; keep the almonds and goat cheese separate and add them just before serving if you want to preserve texture. You can make the peas, sliced fennel, and dressing a day ahead and toss them together right before serving.

What to serve with it

Serve this salad alongside roast lamb, honey-baked ham, or pan-seared salmon to cut through richness and add a fresh note to the plate. For a lighter meal, heap it over butter lettuce leaves or grain bowls with farro; pair with a crisp Sauvignon Blanc, a dry rosé, or a sparkling wine to complement the lemon and mint.

Frequently asked questions

Can I use frozen peas instead of fresh?

Yes—use thawed frozen peas and still blanch them briefly (about 1 minute) to revive their color and texture before shocking in ice water.

What if I skip blanching the peas?

Raw peas are fine if very fresh and sweet, but blanching softens them just enough and brightens the color while removing any starchy edge.

How thin should I slice the fennel?

Aim for 1–2 mm slices; paper-thin gives a delicate crunch and mild flavor, while thicker slices can be assertively anise-y.

I have a nut allergy—what can I use instead of almonds?

Substitute toasted sunflower seeds, pumpkin seeds, or crispy chickpeas to preserve crunch without nuts.

Can I make this salad ahead of time?

You can prepare components (blanch peas, slice fennel, make dressing) up to a day ahead, but toss them together and add almonds and goat cheese just before serving for best texture.

About the author

Jake

Hello, I'm Jake. I started this recipe site with the idea that I hated recipe websites that overwhelm you with long stories and ads just to see plain content that's not helpful. My goal is to provide you with quality recipes, simple ideas and a fun cooking experience. There's lots of fun things to cook, and I think as you browse the site you'll find that TopShelf.Recipes is the place for quality recipes on the web.

See all recipes by Jake →

Ratings & Reviews

Did you make this recipe?

Be the first to share your experience.

Ingredients

4 servings

Step 1: Blanch the peas

shelled spring peas (fresh or thawed frozen)2 cups
kosher salt0.5 tsp

Step 2: Slice the fennel and radishes, chop herbs

fennel bulb, thinly sliced (reserve some fronds)1 bulb
radishes, thinly sliced4 count
fresh mint leaves, loosely packed, chopped0.25 cup

Step 3: Whisk the lemon dressing

lemon, zested and juiced1 count
extra-virgin olive oil3 tbsp
freshly ground black pepper0.25 tsp

Step 4: Toss, finish and serve

toasted sliced almonds0.25 cup
goat cheese, crumbled3 oz

Nutrition Facts

Per serving: about 1 cup (210g)

Calories281

Total Fat19g

Saturated Fat7g

Trans Fat0g

Polyunsaturated Fat5.4g

Monounsaturated Fat5.5g

Total Carbohydrates19.6g

Dietary Fiber4.9g

Total Sugars3.3g

Protein11g

Nutrition values are estimated from USDA ingredient data and may vary based on preparation, brands, and portion sizes. Values are provided for informational purposes only.

Keep Reading

Guides & articles for this recipe

All articles →

Tips & Techniques

Seasonal Flavor Framework

A practical guide to composing balanced late-summer plates by pairing charred proteins, smoky accents, bright quick pickles, fresh herbs, and crunchy textures. Includes short technique boxes (quick pickles, finishing oils, compound butters) and clear timing notes so readers can mix-and-match market produce into satisfying meals.

Guides

Late-Summer Sips Guide

An ingredient-first guide to 10–12 late-summer cocktails and mocktails that turn peaches, watermelon, tomatoes, herbs, and stone fruit into vibrant drinks. Covers shrubs, grilled and charred fruit, tea infusions, batch methods, low-ABV swaps, and pairing notes for backyard grills.

Guides

Trending Charred Fruit Finishes

A practical guide to finishing grilled late‑summer fruits—peaches, plums, pineapple, and citrus—using glazes, brûlée sugars, herb‑salt contrasts, cheese pairings, and boozy sauces. Includes step‑by‑step techniques, eight quick finish recipes, and pairing ideas for desserts, salads, and grill‑side cocktails you can make tonight.