Why does mint belong in a pea salad? Because mint and peas are a pairing that has worked for centuries in British and Middle Eastern cooking, and neither me nor you want to mess with that, do we?
This one is so good, and it adds another layer. One cup of fresh peas, one ripe diced mango, one cup of chopped mint, and two cups of watercress. Dressed with lime juice, salt, and pepper. No cooking. No oil.
The mango is sweet and soft against the crunchy raw peas. The mint is bright and cool and makes the whole salad taste so light and alive. 
Tips for Making Mango, Mint, and Pea Salad
Use fresh peas, not frozen
Fresh peas are sweet and crunchy raw. Frozen peas are softer and starchier. If fresh are not available, thaw frozen peas and pat dry but it will not be the same.
One cup of fresh peas, shelled. Spring and early summer is the season.
Dress with lime juice only
No oil in this dressing. Just the juice of one lime, salt, and pepper. The mango and peas provide enough natural sweetness and the watercress has enough bitterness that oil is not needed.
Toss gently right before serving. The lime juice wilts the watercress if it sits.
Mango, Mint, and Pea Salad
- Total Time: 15 minutes
- Yield: 4 to 6 servings 1x
- Diet: Vegetarian
Description
A vibrant and refreshing salad featuring sweet mango, fresh mint, and crispy peas, all tossed in a zesty lime dressing. Perfect for showcasing your garden’s bounty.
Ingredients
- 1 ripe mango, diced
- 1 cup fresh mint leaves, chopped
- 1 cup fresh peas
- 2 cups watercress
- Juice of 1 lime
- Salt and pepper to taste
Instructions
- In a large bowl, combine the diced mango, chopped mint leaves, fresh peas, and watercress.
- In a small bowl, whisk together the lime juice, salt, and pepper.
- Pour the dressing over the salad and toss gently to combine.
- Serve immediately or chill for 10 minutes before serving.
Notes
This salad pairs beautifully with crab cakes or can be turned into a main course with the addition of goat cheese or burrata. Store any leftover salad in an airtight container in the refrigerator for up to 2 days. For a spicier kick, add a pinch of red pepper flakes to the dressing.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 20
- Sodium: 10
- Fat: 1
- Carbohydrates: 28
- Fiber: 4
- Protein: 3
- Cholesterol: 0 mg
Frequently Asked Questions
Can I add protein?
Grilled shrimp, crab, or goat cheese all work. The salad is designed as a side but becomes a main course with the right addition.
What if I cannot find watercress?
Arugula is the closest substitute. It has a similar peppery bite. Baby spinach is milder but works in a pinch.
Can I make this ahead?
Prepare the ingredients ahead but do not dress until serving. The lime juice softens the peas and wilts the watercress if they sit together too long.
light, bright, no-oil. exactly what spring asks for.
No-oil dressing sounded like it wouldn’t be enough, and I almost drizzled olive oil in anyway. Glad I didn’t. Mine came out exactly as bright as the recipe promised.