Fresh green peas salad with spring vegetables


Why fresh pea pods for the green pea salad?

A simple fresh “green peas salad” with other raw and young vegetables is one of my favourite “farm to table salad” recipe. Fresh green peas have started fruiting in the farms right now. Along

with fresh green peas other vegetables which have started maturing in the farm are the squashes and beetroots and of course weeds like purslane. Last evening while walking in the farm I decided to pluck and eat the tender pods of peas. The peas were sweet and juicy, like fruit. The very next thing which cam to my mind was to make a salad with these pea pods.I decided to use other tender vegetables also in the salad.




Pea flowers and Tendrils


I am in love with the tender pods of green peas that can be just eaten like that. But the beautiful flowers of the peas and the elegant tendrils also inspire awe in me. I have used these flowers and tendrils as garnish  for the green peas salad. This gives the salad a fresh and modern plate presentation. Pea flowers and the shoots and tendrils also work for desserts, trust me on that!!! Further I have used the foam of smoked milk to add the richness to the flavour. The entire composition of the dish and the modern plate presentation makes it look beautiful. Use of Indian variety of peas, jaggery and smoked milk also makes it an excellent Modern Indian Dish.




How to make the fresh green peas salad

The process of making fresh green peas salad is very simple, just grill the fresh pods of peas and baby zucchini over wood embers. I didn’t apply oil to the green peas pods and zucchini. I prefer that earthy and complex charred flavour. Also, I place the vegetables directly over the glowing embers to cook.¬† In this salad I have also added a zucchini blossom fritter for, just a piece of it was left in the kitchen (and we had made quite a bit of it). I have sliced the beetroot thinly and added to the salad. This gave me the desired sweetness and colour for the dish. Arrange every thing on a plate along with the raw shoots and flowers, a zucchini blossom fritter. sprinkle Himalayan salt and pour over some smoked milk foam. A drizzle of extra virgin olive oil and aged balsamic and jaggery syrup to add extra zing.

Fresh green peas salad with spring vegetables

Fresh green peas salad with spring vegetables


  • Fresh and tender green peas pods, 20 numbers
  • Baby zucchini, halved length wise, 3 numbers
  • Baby beetroot, thinly sliced, 1 number
  • Purslane sprig, if available, 6 numbers
  • Pea shoots with flowers, 4 numbers
  • Zucchini flower fritters, 1 number
  • Extra virgin olive oil, 2 table spoon
  • Aged Balsamic vinegar and Jaggery syrup, 1 table spoon ( equal quantity of Aged Balsamic and Jaggery boiled for 2 minutes)
  • Himalayan salt crystal, to taste
  • Smoked Milk 100 grams


  1. Grill the peas pods and halved zucchini over wood embers.
  2. Divide and arrange grilled pea pods and zucchini, beet root slices, zucchini blossom fritter, purslane sprig and pea shoots on two plates.
  3. Sprinkle the Himalayan salt, extra virgin olive oil and aged balsamic and Jaggery syrup on the salad.
  4. Heat milk upto 80 degree Celcius and blend with a immersion blender to create milk foam. Spoon out 2 tea spoons of milk foam on each salad plate.
  5. Serve immidiately.


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