Spring is nearly here! Break out the picnic salads!
Technically green peas aren't in season around here until April at the earliest but that's what frozen peas are for - when you're jonesing for a cold salad without leaves, wishing it was hot enough outside for a picnic salad to make sense, and you're wanting to eat something green for St. Patrick's Day!
This particular salad is great to have at picnics, with BBQ and with fried chick'n. Just so you know, several of our pea-disliking friends said they'd eat peas if made like this salad. This recipe is fairly versatile as you can see in the variations below. The only downside is you can't re-freeze the frozen peas once the salad's been made and it lasts less than a week so it's best to make it the day of or the day before eating.
While you could probably make this recipe just as well with fresh peas we’ve only ever made it with frozen peas. Fresh peas would probably take a little longer to cook. We do not recommend canned peas for this recipe because canned peas tend to be too soft and mash when mixed with other ingredients.
Using fresh instead of dry or frozen ingredients for this recipe works great when the produce is in season and the flavors can perhaps be a little brighter and fuller.
Most mayo blends contain eggs and dairy and most vegan mayos contain lecithin and soy. There are two brands of vegan mayo that we like because they don’t have artificial fillers, we can recognize all of the ingredients and - surprise! - they taste like real mayo: Just Mayo, our original favorite and our new favorite Sir Kensington’s Fabanaise, made from aquafaba.
We don’t suggest using whole onions or shallots in this recipe because the taste would be too strong; instead you can use green onions or dried chives. The recipe also works fine without these ingredients.
Why use pickles instead of relish? Most packaged relishes tend to have a host of unnecessary added ingredients, while dill pickles generally just have spices and vinegar. If you use sweet or bread and butter pickles instead of dill pickles the recipe might turn out too sweet because the peas tend to have a sweetness factor already.
Try adding Dill Pea Salad leftovers to some Three Herb Noodles for a side dish or lunch a day or two after making this salad.
If you like the creamy factor but would prefer not to use vegan mayo and/or mustard, try using one whole avocado either blended into a creamy consistency or just chopped and added to the salad along with the other ingredients.
Instead of vegan mayo or avocado, try seasoning with 1 Tbsp coconut aminos and 1 tsp distilled white vinegar. You can either omit the Dijon mustard too or keep it in the recipe.
Try using vegan sour cream instead of mayo; our favorite brand is Wayfare (made from butter beans!).
Give the recipe more color and nutrition content by adding a ¼ cup of chopped red cabbage or radicchio.
If you’re using fresh peas, or a bag of frozen peas without carrots, than you can use 2 cups of peas and 2 adult carrots chopped.
Don’t have any pickles? Use one cucumber and an extra teaspoon of dill and 1 teaspoon of garlic powder. Why garlic? Most dill pickle recipes have garlic as a seasoning so it’s not necessary to add it to the recipe if you do have pickles.
Both parsley and Dijon mustard are nice additions to the recipe that can be easily omitted and still have a nice pea salad. For this particular recipe regular yellow mustard might not work as a replacement for Dijon.
Recipe: Dill Pea Salad
Course: Side Dish
Skill Level: Beginner/Easy
Prep Time: 5 minutes
Cook Time: 10 minutes
Inactive Time: 30 minutes
Total Time: 45 minutes
2 cups or 16oz bag of frozen peas and carrots
3 dill pickle spears
2 stalks of celery
3 green onions (or 2 tsp dried chives)
1 tsp salt
1 tsp freshly ground black pepper
1 ½ tsp dried dill
1 tsp dried parsley (optional)
2 Tbsp lemon juice
3 Tbsp fabanaise or vegan mayonnaise
2 Tbsp Dijon mustard (optional)
In a heat-safe bowl place frozen peas and carrots and 4 cups of boiled water and let sit for 10 minutes. If you are using fresh peas and carrots you will need to boil them on the stove top for approximately 10 minutes.
While vegetables are cooking chop celery, pickles and green onions.
Mix salt, pepper, dill, parsley, lemon juice, fabanaise and mustard in same bowl as other chopped vegetables.
Drain peas and carrots and rinse with cold water.
Add peas and carrots to bowl with other ingredients and mix thoroughly.
Put salad in fridge to cool for 30 minutes to an hour before serving.
Salad keeps for about four days in the refrigerator.
Tried our recipe and liked it? Let us know! What did you have your Dill Pea Salad with? Wish we'd do something else with peas? Request it in the comments below!