Fresh And Creamy Vegetable Pea Salad Bowl

This Fresh And Creamy Vegetable Pea Salad Bowl delivers the ultimate mix of crisp crunch, vibrant garden colors, and a rich, velvety dressing.

Tender green peas combine with sharp cheddar bites and diced crunchy veggies to create a fresh and creamy vegetable pea salad bowl that works equally well for backyard barbecues, potlucks, or quick weekday lunches.

Prep time: 15 minutes

Chill time: 30 minutes

Servings: 6

Ingredients

Salad Base:

• 450g (about 4 cups) frozen petite green peas, completely thawed and patted dry

• 150g sharp white or yellow cheddar, cut into small 5 mm cubes

• 2 medium ribs celery, finely chopped

• 1/2 medium red bell pepper, finely diced

• 1/2 medium orange or yellow bell pepper, finely diced

• 3 tablespoons red onion, minced (optional, for bite)

Dressing:

• 1/2 cup mayonnaise

• 1/4 cup sour cream or plain Greek yogurt

• 1 tablespoon apple cider vinegar (or fresh lemon juice)

• 1 teaspoon Dijon mustard

• 1/2 teaspoon garlic powder

• 1/2 teaspoon onion powder

• 1/2 teaspoon kosher salt

• 1/4 teaspoon freshly ground black pepper

Instructions

1. Dry the peas thoroughly: After thawing the peas, spread them onto a layer of paper towels and gently pat them dry. Removing excess surface water keeps the dressing thick and clinging to every bite.

2. Whisk the dressing: In a small mixing bowl, combine the mayonnaise, sour cream, apple cider vinegar, Dijon mustard, garlic powder, onion powder, salt, and black pepper until completely smooth.

3. Assemble the bowl: In a large bowl, combine the dried peas, cubed cheddar, chopped celery, diced red bell pepper, diced yellow bell pepper, and minced onion.

4. Toss to coat: Pour the creamy dressing over the vegetables and cheese. Use a flexible spatula to fold everything together gently until evenly coated, being careful not to crush the tender peas.

5. Chill and serve: Cover and refrigerate for at least 30 minutes before serving to let the flavors meld. Give it a gentle stir right before dishing it out.

Tips

• Keep the crunch: Do not cook or boil the frozen peas; simply thaw them at room temperature or run cold water over them in a colander, then drain thoroughly. This preserves their sweet pop and bright green color.

• Make-ahead: Assemble up to 24 hours in advance. If making ahead, stir in the cheese cubes an hour before serving to keep them firm.