Spring Pea and Preserved Lemon Salad with Olives

By AislePrompt Test Kitchen · 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 easter (vegetarian) ready in about 15 minutes pairs fresh or frozen peas, preserved lemon, finely chopped, kalamata olives, pitted and halved for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

★ 4.5 (13 ratings) Prep: 10 min Cook: 5 min Serves 4 Mediterranean cuisine 150 cal/serving
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Ingredients

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 weeknight; double the batch on Sunday for two dinners.

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 covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep fresh or frozen peas from drying out.

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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