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Creamy Spring Pea Salad with Crispy Bacon

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A fresh and creamy spring pea salad featuring crispy bacon, tangy dressing, and bright herbs. Perfect for summer sides, potlucks, and light lunches.

Ingredients

Scale
  • 4 cups fresh or frozen peas (about 600g)
  • 6 slices thick-cut bacon, cooked until golden and chopped
  • ½ cup sour cream (120ml)
  • ¼ cup mayonnaise (60ml)
  • 1 tablespoon Dijon mustard
  • ¼ cup red onion, finely diced (optional)
  • 2 tablespoons fresh dill, chopped
  • 1 tablespoon fresh lemon juice
  • Salt and freshly cracked black pepper to taste

Instructions

  1. If using fresh peas, bring a medium saucepan of salted water to a boil. Add 4 cups (600g) of peas and blanch for 2-3 minutes until bright green and tender-crisp. Drain immediately and rinse under cold water to stop cooking. If using frozen peas, thaw and drain well. Pat dry with a paper towel if needed to avoid watery salad.
  2. While peas are cooking, cook 6 slices of thick-cut bacon in a skillet over medium heat until golden and crispy, about 8-10 minutes. Transfer to a paper towel-lined plate to drain excess fat. Once cool, chop into bite-sized pieces. (Optional: reserve a teaspoon of bacon fat to stir into the dressing for extra smoky flavor.)
  3. In a small bowl, whisk together ½ cup sour cream, ¼ cup mayonnaise, 1 tablespoon Dijon mustard, and 1 tablespoon fresh lemon juice. Season with salt and freshly cracked black pepper to taste. If the dressing feels too thick, add a teaspoon of cold water to loosen it.
  4. Finely dice ¼ cup red onion and chop 2 tablespoons fresh dill.
  5. In a large mixing bowl, combine the peas, crispy bacon, red onion, and dill. Pour the dressing over and gently fold everything together, making sure peas are evenly coated but not smashed.
  6. Cover and refrigerate the salad for at least 30 minutes to let the flavors meld. Before serving, give it a gentle stir and adjust seasoning if necessary.

Notes

Dry peas well after rinsing or blanching to avoid watery salad. Use thick-cut bacon for better crunch. Chill salad for at least 30 minutes before serving to meld flavors. Dressing can be loosened with a teaspoon of water if too thick. Optional: reserve bacon fat to add smoky flavor to dressing. Variations include vegetarian options with toasted nuts or smoked paprika, and dairy-free swaps using vegan mayo and coconut-based sour cream.

Nutrition

Keywords: spring pea salad, creamy pea salad, bacon salad, summer side dish, easy salad recipe, fresh pea salad, picnic salad

Find it online: https://tessierecipes.com/creamy-spring-pea-salad-with-crispy-bacon-easy-recipe-for-summer-sides/