Spring Pea and Preserved Lemon Salad with Olives

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A refreshing make-ahead salad combining sweet peas, tangy preserved lemon, and briny olives for a bright burst of spring flavors. This mediterranean-inspired brunch (vegetarian) ready in about 15 minutes combines fresh or frozen peas, preserved lemon, finely chopped, kalamata olives, pitted and halved into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 150 calories and feeds 4, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. 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.

Prep: 10 min Cook: 5 min Serves 4 Mediterranean cuisine 150 cal/serving
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Ingredients

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Instructions

  1. Step 1: Bring a medium pot of water to a boil and add 2 cups fresh or frozen peas. Cook for 2 minutes until bright green and tender, then drain and rinse under cold water to stop cooking.
  2. Step 2: In a large bowl, combine the cooled peas with 2 tbsp finely chopped preserved lemon and 1/2 cup halved kalamata olives.
  3. Step 3: Drizzle 3 tbsp extra virgin olive oil over the salad, then toss in 2 tbsp chopped fresh mint leaves, 1/4 tsp salt, and 1/8 tsp freshly ground black pepper. Mix until everything is evenly coated.
  4. Step 4: Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld.

Frequently asked questions

How long does Spring Pea and Preserved Lemon Salad with Olives take to make?

Total time is about 15 minutes (10 min prep + 5 min cook). Most home cooks find this fits comfortably into a busy morning; prep components the night before to save active time.

How do I store leftover Spring Pea and Preserved Lemon Salad with Olives?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven; egg- or grain-based items may need a splash of milk or water to refresh texture. Cold-served items (overnight oats, smoothies) keep 2–3 days in the fridge.

Can I substitute ingredients in Spring Pea and Preserved Lemon Salad with Olives?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Spring Pea and Preserved Lemon Salad with Olives for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Spring Pea and Preserved Lemon Salad with Olives vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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