English Pea Salad
Looking for a delicious and easy side dish? You will love this creamy, old fashioned, fresh English Pea Salad recipe with celery, red onion, and cheese.
INGREDIENTS
- 24 ounces peas - frozen (you can use can/ drained or fresh/ blanched peas)
- 1 cup cheddar cheese - in small 1/4" cubes
- ½ cup celery - chopped into pea sized bites
- ½ cup red onion - chopped into pea sized bites
- 1 cup mayonnaise - or homemade Avocado Oil Mayonnaise
- 2 tablespoons lemon juice - fresh (about 1 lemon)
- 1 tablespoon dijon mustard
- 2 teaspoons granulated sugar
- ½ teaspoon salt
- 1 teaspoon black pepper
INSTRUCTIONS
- Place frozen peas in a large colander. Run them over cool water for a few minutes or until thawed (yet firm). Set aside and allow the excess water to run off the peas.
- In a large bowl, whisk together the mayonnaise, lemon juice, dijon mustard, granulated sugar, salt, and black pepper.
- Add the peas, cubed cheddar cheese, chopped celery and red onion.
- Toss the salad until everything is well coated and combined.
- Cover and refrigerate for at least 4 hours and up to 12 hours.
- Remove from the refrigerator and lightly toss prior to serving.
VIDEO
RECIPE NOTES
Storing Information:
- Refrigerated, in an airtight container, for up to 4 days.
- Freezing this salad is not recommended.
USING FRESH PEAS? Boil them for 3 to 5 minutes and immediately submerge the peas in cold water. They tend to be tough and need a little bit of cooking to help soften them.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
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