This healthy Creamy Pea Salad is perfect for lunch or your next potluck! It's got fresh peas, bacon, cheese and the creamiest dressing.
Ingredients and substitutions
- Green peas – use fresh peas or defrosted frozen peas for this recipe.
- Turkey bacon – you can use regular bacon, but it will increase the calorie count.
- Red onion – white onion will work, but it has a milder flavour.
- Red pepper – or any colour bell pepper of your choice.
- Cheddar cheese – substitute for another kind of cheese like Swiss or mozzarella.
- Sour cream – plain Greek yogurt is a healthier option, but will add a different flavour.
- Light mayo – you can use regular mayo if it’s all you have on hand.
- Dijon mustard – stone-ground mustard is the best substitute here.
- Salt & pepper – to taste.
- Garlic – freshly minced garlic is best but jarred minced garlic can be used in a pinch.
How to make pea salad
Step 1: Prep your ingredients.
Cook bacon in a skillet, flipping halfway through. Let the bacon cool then chop it up into pieces.
Step 2: Toss everything together.
Add everything to a large bowl and toss to combine. Let the flavours mingle for at least 30 minutes, then serve and enjoy!
Recipe tips & tricks
Here are some top tips for this healthy pea salad:
- Thaw frozen peas: If you're using frozen peas, let them defrost at room temperature or run them under cold water before adding them to your salad.
- Use different dressings: Feel free to experiment with dressings! You can make a homemade salad dressing or use your favourite store-bought version.
- Try a different protein: Swap out the turkey bacon for regular bacon or cooked ham. You could even add in a hard-boiled egg!
- Add more veggies: Shredded carrot, celery and cucumber would all be delicious in this salad.
Frequently Asked Questions
Like most other salad recipes, this pea salad is served cold (since there are no warm or cooked components).
Yes! If you're making this salad for a potluck or party, you can make it up to 3 days in advance (dressing and all!) and store it in the fridge in an airtight container.
No, there's no need to cook the peas before adding them to the salad. If you're using frozen peas, you will need to let them defrost first, but since they've been blanched before freezing, they don't need to be cooked.
Technically you could, but I wouldn't recommend it. The flavour just won't be the same if you use canned peas. I'd recommend using fresh or frozen.
Storing and reheating
This pea salad can be stored in the fridge for up to 3 days. It’ll probably taste even better the next day because the veggies have had time to soak in all the flavours! Store any leftovers in an airtight glass container or meal prep bowl, then eat it cold.
Freezing this recipe
While you can’t freeze this entire pea salad recipe, you can freeze any fresh green peas you’re not going to use right away. Transfer the peas to a Ziploc bag and freeze for up to 3 months. When you’re ready to use the peas, let them defrost at room temperature then use them to make a fresh salad.
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The Best Creamy Pea Salad
- 5 cups green peas or 1 (750g) package frozen green peas, defrosted
- 4 slices turkey bacon
- 1 small red onion diced
- 1 red pepper diced
- 1/2 cup cheddar cheese grated
- 1/4 cup sour cream
- 2 tbsp light mayo
- 1 tsp dijon mustard
- 1 tsp salt
- 1/4 tsp pepper
- 1 clove garlic minced
- Cook bacon in a skillet over medium-high heat for about 5 minutes, flipping halfway through. Let cool then chop up.
- Meanwhile, add remaining ingredients to a large bowl and toss to combine. Let flavours mingle for at least 30 minutes then serve and enjoy!