Description
This Creamy Pea Salad with Cheese is a refreshing and flavorful dish perfect for a light lunch or a side at your next gathering. Featuring a creamy dressing made from Greek yogurt and mayo, combined with tender peas, hard-boiled eggs, crunchy radishes, sharp cheddar, and a mix of herbs, topped with roasted sunflower seeds and crispy bacon for extra texture and flavor.
Ingredients
Dressing
- 1/3 cup plain full fat or 2% Greek yogurt (may substitute sour cream)
- 2 tablespoons mayo (I like Primal Kitchen avocado oil mayo)
- 1 tablespoon apple cider vinegar (or white vinegar)
- 1 teaspoon pure honey
- ½ teaspoon fine salt, more to taste
- ¼ teaspoon black pepper, more to taste
Salad
- 10-12 ounces frozen peas, thawed
- 2 hard boiled eggs, chopped
- ½ cup thinly sliced radishes
- ½ cup cubed sharp cheddar cheese (2 ounces)
- ¼ cup diced red onion (may substitute sliced green onions)
- 3 tablespoons fresh herbs (a mix of dill and chives)
- ½ cup roasted sunflower seeds (may substitute chopped cashews or almonds)
- 3 strips bacon, cooked to crisp, chopped (~⅓ cup)
Instructions
- Prepare the dressing: In a small bowl, combine the Greek yogurt, mayo, apple cider vinegar, honey, salt, and black pepper. Stir or whisk until the dressing is smooth and well combined.
- Mix the salad ingredients: In a medium bowl, add the thawed peas, chopped hard boiled eggs, thinly sliced radishes, cubed sharp cheddar cheese, diced red onion, and fresh herbs. Pour the prepared dressing over the salad ingredients.
- Add toppings and toss: If serving immediately, add the chopped crispy bacon and roasted sunflower seeds to the bowl, then gently toss everything until the salad is evenly coated with the dressing. If making ahead, wait to add the bacon and sunflower seeds just before serving to keep them crunchy.
- Season to taste: Taste the salad and adjust with additional salt and black pepper as desired to enhance the flavors.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days to maintain freshness.
Notes
- You can substitute sour cream for the Greek yogurt if preferred for a richer dressing.
- Feel free to use white vinegar instead of apple cider vinegar if that’s what you have on hand.
- For a nut-free option, omit the sunflower seeds or substitute with seeds of choice.
- Add the bacon and sunflower seeds just before serving if preparing the salad ahead to maintain their crunch.
- This salad is great for meal prep and can be served chilled.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
