This healthy broccoli and pea salad with snow peas, radishes, and green onions is like spring on a plate. It’s fresh, vibrant, and packed with crisp, colorful veggies that bring the season’s flavors right to your table.
Not only is this broccoli pea salad super delicious, healthy and refreshing, it is also very easy and quick to make and makes a perfect potluck salad for any kind of holiday gathering or barbecue party.
I cannot even recall how many times I've brought this green broccoli salad to a party... And the bowl was always empty when the party was over.
This salad looks so good, and the colors are so vivid and happy that you can't wait to start eating it. It also tastes so good that you can't stop eating it. But, for a change, it is not so bad if you can't stop eating a whole plate full of it; there are only vegetables and a little bit of olive oil in it.
Jump to recipe
How to make broccoli pea salad?
Blanching broccoli and snow peas
I love broccoli, but I have two main issues with it. First, I don’t like it overcooked to the point where it’s mushy, and I’m not fond of raw florets. I enjoy the raw stems, but raw florets can be a bit hard to swallow.
To avoid this, just blanch the broccoli for a few minutes and then cool it quickly under very cold water. This keeps the florets crisp and brightens their green color.
You'll also need to blanch snow peas or sugar snap peas for this green salad and cool them under cold water as well.
Make in advance
You can blanch the broccoli and the snow peas earlier and keep them in the refrigerator. Only add the chopped tomatoes and dressing shortly before serving.
How to serve?
I prefer the broccoli salad when it is still freshly made, so I usually only make it 2 or 3 hours in advance.
However, leftovers kept in the refrigerator are still great the next day.
You can enjoy the salad with just a slice or two of crusty bread, or you can have it alongside some grilled chicken breast or fish.
If you wish, you could add 1 or 2 very finely chopped hard-boiled eggs and some fresh Parmesan or Pecorino on top.
Broccoli Pea Salad
Ingredients
- 1 head broccoli about 1 lb/ 450 g
- 5.5 oz sugar snap peas
- 2 medium tomatoes
- 1 handful radishes
- 6 scallions, thin
- 1 handful parsley
- ½ lemon, the juice
- 4 tablespoons olive oil
- ¼ teaspoon fine sea salt or Kosher, more to taste
- 1 pinch of white pepper
Instructions
- Bring a big pan of salted water to a boil. In the meantime, clean and cut the broccoli stem into bite-sized pieces and divide the broccoli head into bite-sized florets. When the water is boiling, add the broccoli stem to the pot. After 2 minutes, add the florets, and after another minute, add the snow peas. Blanch for another 2 minutes, drain and refresh the vegetables under cold water. Let drain very well, pat dry with paper towels, and place in a big bowl.
- Deseed and finely chop the tomatoes. Chop the radishes very finely as well and cut the scallions into very thin slices. Add to the bowl together with chopped parsley and mix gently.
- Mix the lemon juice and olive oil with salt and white pepper to taste and pour over the salad. Adjust the taste to your liking with more salt, pepper, and lemon juice.
- If you wish, you can add some finely chopped hard-boiled eggs or/and some Parmesan or Pecorino on top.
Priya says
Adina, This salad looks so vibrant. Love it totally. Came here after a long time as i was busy in moving. How are you guys? Take care.
Adina says
Hi Priya, thank you. We are fine, I hope you are enjoying your new place. 🙂
Adina says
Thank you, evi. I love the dish as well. I have many of the sort, they used to belong to my husband's grandmother. She will turn 95 in summer, and she had these things most of her married life. I was really happy when she said that I can have them now. I find they are so much prettier than any new things I could buy now. And the fact that they have been in this family for so long makes them even more special.
Evi @ greenevi says
This looks super delicious, I love such simple salads! And that dish is just gorgeous too!