How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Three-Pea Salad with Meyer Lemon Vinaigrette?

You need 9 ingredients. The key ingredients include: 3 Tbs. Meyer lemon juice, 2 tsp. minced Meyer lemon zest, 1/2 tsp salt, 6 Tbs. extra virgin olive oil, and more.

Is Three-Pea Salad with Meyer Lemon Vinaigrette suitable as salads?

Yes, Three-Pea Salad with Meyer Lemon Vinaigrette falls under the Salads category and is a great choice for this type of meal.

How do I store leftover Three-Pea Salad with Meyer Lemon Vinaigrette?

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Three-Pea Salad with Meyer Lemon Vinaigrette Recipe

Name: Three-Pea Salad with Meyer Lemon Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 Tbs. Meyer lemon juice; 2 tsp. minced Meyer lemon zest; 1/2 tsp salt; 6 Tbs. extra virgin olive oil; 2 cups shelled fresh or frozen garden peas; 2 cups sugar snap peas, cut into 3/4-inch lengths; 12 radishes, thinly sliced (1 1/2 cups); 3 small carrots, thinly sliced (1 cup); 2 cups pea shoots or baby arugula

Fresh, crisp and full of flavor — this Three-Pea Salad with Meyer Lemon Vinaigrette is a must-try. Made with lemon juice, lemon zest, salt and extra vir…

This Three-Pea Salad with Meyer Lemon Vinaigrette relies on simple, everyday ingredients such as tbs. meyer lemon juice, minced meyer lemon zest, salt and tbs. extra virgin olive oil. It comes together quickly and makes 4 servings, at about 1851 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It works as a light main on its own or as a starter alongside crusty bread, and it's just as good for a cozy night in as it is for feeding a crowd. Leftovers keep well, so it's a smart choice for meal prep too.

Updated Jun 30, 2026

Serves 4 Salads

Servings: persons

3 Tbs. Meyer lemon juice
2 tsp. minced Meyer lemon zest
1/2 tsp salt
6 Tbs. extra virgin olive oil
2 cups shelled fresh or frozen garden peas
2 cups sugar snap peas, cut into 3/4-inch lengths
12 radishes, thinly sliced (1 1/2 cups)
3 small carrots, thinly sliced (1 cup)
2 cups pea shoots or baby arugula

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
1851 kcal
Category
Salads

Eats Now Editorial Team

Recipe developed & tested in-house

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

Reviewed by the Eats Now Kitchen Team

More about our team →

Three-Pea Salad with Meyer Lemon Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions