Spring Pea Salad with Crunchy Nut Topping (2024)

Since salads are not as prevalent during the winter, having a fresh and healthy option when spring rolls around is so welcome! This spring pea salad with hardboiled eggs, creamy homemade dressing, and crunchy nut topping is everything a new season should highlight. And the best part is that it’s fully customizable, so any desired toppings can be swapped in to taste.

Why this recipe works.

I am a lifelong defender of a good salad. A good salad is not the salad I was raised on. I grew up with a salad being a part of most meals, but usually, they consisted of boring bottled dressing that drowned out any other flavor. The boring salads are often relegated as the “healthy” option and overlooked with the rest of the meal. Enter this spring pea salad with a crunchy nut topping. This recipe is pushing all other salads aside and is taking center stage. The idea centers around a traditional mid-western pea salad with peas and a mayonnaise-based dressing. This recipe takes the best ingredients of that salad and makes it fresh and exciting. The dressing has some mayonnaise but is balanced with fresh herbs and lemon juice. The peas are tossed with fresh greens and crisp crunchy topping that will change how salads are viewed.

Everything you’ll need to make this recipe.

• Marcona almonds may not be a standard pantry item, but they should be. They have a higher fat content than traditional almonds, giving a richer, butterier flavor.
• Frozen peas are an easy way to enjoy fresh-tasting peas without any work. Peas are blanched and par-cooked before freezing, so no cooking is needed. Simply remove them from the freezer and allow them to thaw before using.
• Hardboiled eggs are a great way to add protein and texture to a salad. For a perfect hard boil, start eggs in cool water and bring them to a boil. Once boiling, cover, turn off the heat, and allow them to cook for 12 minutes.
• Fresh lettuce is essential for a good crisp texture. Use a leafy romaine for a sturdy green that can hold up to the dressing and peas.
• Dill and parsley add fresh flavor to the dressing. The herbs lend almost a ranch-like flavor but with more of a fresh edge.

Here’s how to make this recipe.

1. Prepare the crunchy topping. In a skillet, melt the butter over medium heat. Chop the Macrona almonds into small pieces. Once the butter is melted, add the almonds, sunflower seeds, sesame seeds, honey, salt, and black pepper. Mix everything together and let toast. After 4 to 6 minutes, the mixture should be golden. Remove it from the heat and pour it onto a parchment-lined baking sheet to cool completely.

2. Prepare the dressing. In a bowl, combine the mayonnaise, buttermilk, Dijon mustard, minced dill, minced parsley, shallot, minced garlic, lemon juice, salt, and black pepper. Whisk the ingredients together until well combined.

3. Assemble the salad. In a large serving platter, rip the lettuce into large pieces. Add some of the salad dressing and toss the lettuce to coat it. Sprinkle the frozen and thawed peas on top of the lettuce, along with the sliced hardboiled eggs and crumbled feta cheese. Finish with the crunchy nut topping. Serve immediately.

These pro tips will make this recipe a success.

• When choosing nuts for the crunchy nut topping, note whether they are roasted and salted. If you purchase salted nuts, leave out the added salt in the topping recipe. Once the nuts are toasted and removed from the heat, taste for seasoning and adjust as needed.
• Once the dressing has been mixed together, taste it for flavoring! Use a bit of the lettuce to sample the dressing, checking for salt and acidity levels.
• Rather than adding the salad dressing at the very end, add it in layers. After the lettuce has been added, drizzle with some of the dressing. Toss the lettuce to make sure it is coated. Then add more salad dressing at the end to balance everything out.

Frequently asked questions about this recipe.

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