Recipe for: Young Pea Salad with Dill and Grilled Carrots with Spring Onions - photo 1
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Recipe for: Young Pea Salad with Dill and Grilled Carrots with Spring Onions

Christmas Appetizers Salads 45 min Easy 1 views ~19.92 PLN * - (0)
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Description

A light, summer salad based on fresh, young peas and crunchy, grilled carrots with aromatic dill and green onions. This combination of Polish simplicity with the delicacy of herbs: the sweetness of peas and carrots contrasts with the slightly spicy taste of green onions, while the creamy dressing made from yogurt and lemon juice adds freshness to the whole dish. The salad is perfect as an appetizer for a summer party or a light start to a festive meal in the Christmas version (it can be served cold). It looks impressive — the green, plump peas, slices of carrot with dark grill marks, and green tufts of dill create a juicy, seasonal composition. Serve immediately after assembling, or chill for 15–30 minutes to let the flavors meld.

Ingredients Used

Ingredients (12)

Servings:
4
  • Green peas 400 g
  • Carrot 400 g
  • Spring onion 1.2 bunch (~60 g)
  • Dill 30 g
  • Natural yogurt 150 g
  • Rapeseed oil 30 g
  • Lemon 1.3 pcs (~100 g)
  • Mustard 10 g
  • 🌿 Spices
  • Salt 0.1 pinch (~3 g)
  • Black pepper 4 pinch (~2 g)
  • ✨ Optional
  • Almond flakes 30 g
  • Mint 10 g
💰 Estimated dish cost: ~19.92 PLN (4.98 PLN/serving)
* Prices missing for some ingredients

💡 Click an ingredient to mark it as used

Preparation steps

Preparing the peas

1

If you are using fresh peas in pods: break the pods and pour the peas into a bowl. If you have frozen peas, you can use them without thawing. Prepare a pot with about 1.5–2 liters of water, bring it to a boil, and add 1 pinch of salt.

Ingredients: Green peas, Salt
Use a medium-sized pot (2–3 liters). To check the freshness of the peas: the seed should be firm and juicy, not soft or fibrous.
2

Blanch the peas: add the peas to boiling, lightly salted water and cook for 1–2 minutes — the time depends on the size of the peas (young peas for 1 minute, larger ones for 2 minutes). After cooking, immediately drain the peas in a colander and immerse them in a bowl of cold water or ice to stop the cooking process and preserve the bright green color.

Ingredients: Green peas
Use a colander and a bowl of ice-cold water. Properly blanched peas are firm (al dente), bright green, and do not fall apart.

Preparation of carrots and spring onions

3

Wash the carrots thoroughly with a brush under running water. Cut them lengthwise into diagonal slices about 5–7 mm thick (if the carrot is thin, you can leave it whole or cut it in half). Trim the ends of the spring onion, leaving the whole white root with part of the green tops.

Ingredients: carrot, Spring onion
Use a sharp knife and a cutting board. Diagonal slices grill better and look more appealing.

Grilling

4

Preheat a grill pan or grill to medium-high heat. Brush the carrot slices and green onions with a little canola oil (use a brush) — just a thin layer is enough. Grill the carrots for 3–4 minutes on each side until dark stripes appear and the carrots are tender when pierced with a knife (they should be soft but not mushy). Grill the green onions for 2–3 minutes on each side until slightly softened and browned.

Ingredients: carrot, Spring onion, Rapeseed oil
The best is a grill pan with a diameter of about 26 cm or a grill with a grate. Use tongs to turn the carrots. If the carrots are browning too quickly, reduce the heat — the goal is softness and a golden color, not a burnt surface.

Dressing

5

In a small bowl, combine natural yogurt, the juice of half a lemon (squeezed without seeds), 1 teaspoon of mustard, 1 tablespoon of rapeseed oil, 1 pinch of salt, and 1 pinch of pepper. Whisk or use a fork to mix until you achieve a creamy emulsion. Taste and adjust with additional lemon juice, salt, or pepper if needed.

Ingredients: Natural yogurt, Lemon, Mustard, Rapeseed oil, Salt, Black pepper
Use a small bowl and a whisk. If the dressing is too thick, add a teaspoon of water. Remember: the dressing should be fresh and slightly tangy — adjust the amount of lemon juice to your own taste.

Preparation of dill and mint

6

Chop the dill finely (only the green leaves and tender stems). If you are using mint, tear the leaves from the tough stems and chop them finely. Set aside a few whole mint leaves for decoration.

Ingredients: dill, mint
Use a sharp knife or kitchen scissors and a cutting board. Chop the herbs just before adding them to the salad to preserve their aroma.

Salad assembly

7

In a large bowl, place the chilled, blanched peas. Add the prepared slices of grilled carrot and the chopped green onion (white part and some green tops). Drizzle with dressing and gently mix with a kitchen spoon to coat the vegetables, but do not crush the peas.

Ingredients: Green peas, carrot, Spring onion, Natural yogurt, dill
Use a large, wide bowl and a wooden spoon or silicone spatula. Gently mix with firm movements from the bottom up to evenly distribute the dressing.

Additions and decoration

8

Sprinkle the salad with chopped dill and optionally finely chopped mint. If you are using almond flakes: toast them in a dry pan for 2–3 minutes over medium heat, stirring until they are lightly golden — add them at the end of the salad for crunch. Leave a few whole mint leaves and pieces of spring onion on top as decoration.

Ingredients: dill, mint, Almond flakes
For toasting almonds, use a small, dry skillet; watch closely, as they can burn quickly. Additionally, you can add almond flakes to enhance the flavor/texture.

Serving

9

Transfer the salad to a serving platter or individual plates. Serve immediately or after 15–30 minutes of chilling in the refrigerator — the flavors will meld. The salad pairs well with whole grain bread, light roasted meat, or as a standalone appetizer.

Ingredients: Green peas, carrot, Almond flakes
Use a wide platter or shallow plate to showcase the colors of the salad. If you are preparing it in advance, do not add the almonds until serving to keep them crunchy.

Final notes

10

Taste the salad and season with additional salt, pepper, or lemon juice if needed. If you want a vegan version, replace the yogurt with plant-based yogurt (neutral soy or coconut) and omit the almond flakes as desired.

Ingredients: Natural yogurt, Lemon
Instead of yogurt, you can use buttermilk or sour cream for a different character. If you are using frozen peas, monitor the blanching time (1 minute).

Fun Fact

💡

Salads with young peas have been popular in Poland for decades — young peas evoke memories of spring-summer family dinners. The addition of dill and yogurt is a classic Slavic herb-dairy combination.

Best for

letnie przyjęcie Przystawki Wigilijne

Tips

🍽️ Serving

Serve the salad slightly chilled on a light platter, sprinkled with fresh dill and almond flakes. It pairs well with dark bread or as part of a cold buffet appetizer.

🥡 Storage

Store in the refrigerator in an airtight container for up to 24 hours. Keep the almonds separate and add just before serving to maintain their crunch. Do not freeze the salad — it will lose its texture.

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