# Spring Pea Fennel Salad > 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. Canonical URL: https://www.topshelf.recipes/recipes/spring-pea-fennel-salad ## Author Jake Woods https://www.topshelf.recipes/chef/jake-woods Published: June 26, 2026 Last Updated: September 28, 2026 ## About This Recipe 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. ## Recipe Information - Prep Time: 15 minutes - Cook Time: 5 minutes - Total Time: 20 minutes - Servings: 5 - Difficulty: Easy - Category: Salads ## Ingredients ### Blanch the peas - 2 cups shelled spring peas (fresh or thawed frozen) - 1/2 tsp kosher salt ### Slice the fennel and radishes, chop herbs - 1 bulb fennel bulb, thinly sliced (reserve some fronds) - 4 count radishes, thinly sliced - 1/4 cup fresh mint leaves, loosely packed, chopped ### Whisk the lemon dressing - 1 count lemon, zested and juiced - 3 tbsp extra-virgin olive oil - 1/4 tsp freshly ground black pepper ### Toss, finish and serve - 1/4 cup toasted sliced almonds - 3 oz goat cheese, crumbled ## Ingredient Guide ### 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. ### 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. ## Instructions ### 1. 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. ### 2. 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. ### 3. 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. ### 4. 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. ## Nutrition Estimated nutrition per serving (1 serving): - Calories: 225 kcal - Protein: 8.7 g - Carbohydrates: 15.5 g - Fat: 15.3 g - Saturated Fat: 3.9 g - Fiber: 6.2 g - Sugar: 6.1 g - Added Sugars: 0 g - Cholesterol: 7.8 mg - Sodium: 210.4 mg - Potassium: 439.5 mg - Calcium: 89.7 mg - Iron: 2 mg - Vitamin D: 0.1 mcg ## Tips ### 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 and 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. ## Notes 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. ### Storage and 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. ### Serving Suggestions 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. ## Related Recipes and Guides - [Korean Gochujang Coleslaw with Sesame and Quick Pickled Scallions](https://www.topshelf.recipes/recipes/korean-gochujang-coleslaw-sesame-pickled-scallions) - [Strawberry Spinach Salad](https://www.topshelf.recipes/recipes/strawberry-spinach-salad-with-homemade-poppy-seed-dressing) - [Campfire‑Smoked Potato Salad with Mustard‑Bacon Vinaigrette — A Labor Day Grilling Side for Steak](https://www.topshelf.recipes/recipes/campfire-smoked-potato-salad-mustard-bacon-vinaigrette) - [Honey Garlic Chicken Thigh Meal-Prep Bowls with Farro, Greens, and Tahini Drizzle](https://www.topshelf.recipes/recipes/honey-garlic-chicken-thigh-farro-bowls-tahini-drizzle) - [Mango Avocado Tilapia Salad Bowl with Lime Vinaigrette](https://www.topshelf.recipes/recipes/mango-avocado-tilapia-salad-bowl-lime-vinaigrette) - [Miso Glazed Salmon Bowl](https://www.topshelf.recipes/recipes/miso-glazed-salmon-bowl) - [Gluten-Free Weeknight Grilling Plan](https://www.topshelf.recipes/articles/gluten-free-weeknight-grilling-plan) - [Low-Fat Grill Swaps for Big Flavor](https://www.topshelf.recipes/articles/low-fat-grill-swaps-big-flavor) - [DIY Edible Monster Eyes Candy](https://www.topshelf.recipes/articles/diy-edible-monster-eyes-candy)