Lemon-Herb Spring Vegetable Salad with Pea Toss

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

A refreshing and colorful salad featuring fresh peas, carrots, and herbs, tossed in a zesty lemon-dill dressing. This mediterranean-inspired salads ready in about 20 minutes pairs fresh peas, diced carrots, diced red bell pepper into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 180 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups fresh peas
• 1 cup, diced carrots
• 1/2 cup, diced red bell pepper
• 1/4 cup, chopped fresh dill
• 2 tbsp lemon juice
• 2 tbsp olive oil
• 1 tbsp white wine vinegar
• 1/2 tsp honey
• 4 cups spring greens
• 1/4 tsp salt
• 1/8 tsp black pepper

Instructions

1. Step 1: In a medium pot, bring 2 cups water to a boil, add 2 cups fresh peas and 1 cup diced carrots, and cook for 3 minutes until carrots are tender-crisp; drain and rinse under cold water to stop cooking.
2. Step 2: In a small bowl, whisk together 2 tbsp lemon juice, 2 tbsp olive oil, 1 tbsp white wine vinegar, 1/2 tsp honey, 1/4 cup chopped dill, 1/4 tsp salt, and 1/8 tsp black pepper to make the dressing.
3. Step 3: In a large bowl, combine cooled peas and carrots with 1/2 cup diced red bell pepper and 4 cups mixed spring greens, then pour the dressing over the salad and toss gently until evenly coated.