This pea, zucchini and mint salad is fresh, crisp, and perfect for warm-weather eating. Made with shaved raw zucchini, sweet peas, fresh mint and a bright lemon dressing, it’s finished with creamy goat’s cheese for a salty contrast. Serve it as a light main with grilled chicken or fish, or as an easy side salad for barbecues and summer gatherings.
Post updated February 2026.
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Why You’ll Love This Salad
If you’re looking for a salad that feels fresh, satisfying, and anything but boring, this one ticks all the boxes:
- Fresh and seasonal – Crisp green vegetables and herbs make this salad feel light, vibrant and perfect for spring and summer.
- Simple but interesting – Raw zucchini, sweet peas and mint bring texture and flavour without complicated prep.
- Versatile – Works equally well as a side salad or a light main with grilled meat or fish.
- Make-ahead friendly – Easy to prep components in advance and assemble just before serving.
Ingredients & Substitutions
This salad uses a handful of fresh, green ingredients and a simple lemon dressing. Here’s what you’ll need, along with easy swaps if needed.
For the salad:
- Sugar snap peas and/or snow peas – Either works well here, or use a mix depending on what’s available.
- Frozen peas – Quickly blanched and cooled, they add sweetness and colour without extra prep.
- Zucchini – Shaved into thin ribbons and served raw for crunch and freshness.
- Mint leaves – Adds brightness and lifts the whole salad. Can be substituted with fresh basil.
- Rocket – Also known as arugula. Brings a gentle peppery bite; baby spinach or watercress also work.
- Goat’s cheese – Soft, creamy and slightly tangy; Danish feta or a similar soft, salty cheese can be substituted.
- Black pepper
For the lemon vinaigrette:
- Lemon zest and juice – Brightens the salad and ties everything together. Lime zest and juice or white wine vinegar can be used instead.
- Olive oil – Use a good-quality extra virgin olive oil.
How to Make Pea, Zucchini and Mint Salad
This salad comes together quickly, with just a little prep to keep everything fresh and vibrant.
Step 1: Blanch the sugar snap peas and/or snow peas briefly in boiling water, then transfer straight to ice water to refresh. Add the frozen peas to the ice water as well and set aside to defrost.
Step 2: Use a vegetable peeler or mandolin to shave the zucchini into long, thin ribbons.
Step 3: In a large bowl, whisk together the olive oil, lemon zest and lemon juice. Season lightly with black pepper.
Step 4: Add the zucchini ribbons, drained peas, mint leaves and rocket to the bowl and toss gently to coat everything in the dressing.
Step 5: Transfer to a serving platter and finish with crumbled goat’s cheese and extra freshly cracked black pepper before serving.
Tips and Variations
- Shave the zucchini thinly – Using a vegetable peeler or mandolin gives you long, delicate ribbons that stay crisp and absorb the dressing without becoming watery.
- Don’t skip the ice bath – Blanching the peas briefly, then plunging them into ice water, locks in their bright green colour and keeps them snappy rather than soft.
- Drain the peas well – Excess water will dilute the dressing, so make sure the peas are thoroughly drained and gently patted dry before tossing the salad.
- Dress just before serving – This salad is at its best when freshly dressed. If prepping ahead, keep the vegetables, dressing, and cheese separate and assemble just before serving.
- Go easy on the mint – Mint should lift the salad, not overpower it. Tear the leaves by hand rather than chopping to avoid bruising and bitterness.
- Taste before finishing – Goat’s cheese and lemon both add acidity, so taste the salad before adding extra seasoning. A final crack of black pepper is often all it needs.
FAQs
Can I make this pea, zucchini and mint salad ahead of time?
You can prep the components ahead of time, but it’s best assembled just before serving. Keep the vegetables, dressing, and cheese separate to maintain freshness and texture.
Can I use cooked zucchini instead of raw?
Raw zucchini is recommended for this recipe, as it adds crunch and freshness. Cooked zucchini will soften and release moisture, which can make the salad watery.
What can I use instead of goat’s cheese?
Danish feta or another soft, salty cheese works well. Choose something creamy with enough salt to balance the lemon dressing.
More Fresh Salads You’ll Love
If you’re enjoying light, flavour-forward salads that work as both sides and mains, you might also like these:
- Roast Pumpkin Salad with Feta, Walnuts and Pickled Red Onion – A warm-meets-fresh salad with sweetness, crunch and tang.
- Raw Broccoli Salad with Yoghurt Dressing – Crisp, creamy and surprisingly satisfying, with plenty of texture.
- Table-side Chicken Caesar Salad – A classic Caesar with a fun, interactive twist that’s perfect for entertaining.
📖 Recipe
Pea, Zucchini and Mint Salad
Ingredients
- 150 g sugar snap and/or snow peas ends trimmed
- 65 g frozen green peas
- 1 zucchini
- 30 g mint leaves
- 60 g rocket (arugula)
- 40 g goats cheese
- Black pepper freshly ground
Vinaigrette
- 40 mL olive oil
- Zest from one lemon
- 40 mL lemon juice approx. half a large lemon
Instructions
- Add sugar snap and snow peas to a small pot of boiling water for 15-30 seconds to blanch. Remove with a slotted spoon and plunge immediately into a bowl of ice water to refresh.
- Add frozen peas into the same bowl of ice water. Set greens aside – peas will defrost as you prepare the rest of the salad.
- Using a vegetable peeler or mandolin, slice zucchini into long, thin ribbons.
- In a large bowl, add olive oil, lemon zest and juice and whisk to combine. Add zucchini ribbons, drained peas, mint leaves and rocket and toss well to combine and coat in the dressing.
- Transfer salad on to a serving platter. Crumble over goats cheese and season with fresh cracked black pepper to serve.
Jen says
I have previously never tried raw zucchini before, only cooked. I like it in this salad, it goes well with the goats cheese and lemon juice olive oil dressing.