Pea Salad with Bacon (Mayo-Free)

Name: Pea Salad with Bacon (Mayo-Free)
Prep time: 10 min
Total time: 10 min
Yield: 6 Servings
Ingredients: 4 strips thick cut bacon; 20 ounces frozen peas; ½ cup red onion; ⅔ cup dried cranberries or raisins; ½ cup raw pecans; ⅔ cup Greek yogurt; 1 ½ Tbsp avocado oil; 2 Tbsp rice vinegar or lemon juice; 2 tsp pure maple syrup; ½ tsp sea salt; 1 large clove garlic

User Reviews

5.0

3 reviews

Excellent

Prep Time
10 mins
Total Time
10 mins
Servings
6 Servings
Calories
303 kcal
Cuisine
American

Pea Salad with Bacon (Mayo-Free)

Tyler Espinosa

Report

Light and refreshing pea salad with bacon and dried cranberries is an amazing summer side dish for picnics and barbecues!

Share:

I Made This!

Be the first!

Print

Be the first!

Save this

Be the first!

Ingredients

Servings

Pea Salad:

4 strips thick cut bacon cooked and chopped
20 ounces frozen peas
½ cup red onion finely chopped
⅔ cup dried cranberries or raisins
½ cup raw pecans chopped

Dressing:

⅔ cup Greek yogurt
1 ½ Tbsp avocado oil
2 Tbsp rice vinegar or lemon juice
2 tsp pure maple syrup
½ tsp sea salt to taste
1 large clove garlic minced

Add to Shopping List

Instructions

If you're using frozen peas, bring them out of the freezer and thaw them completely. To speed up the process, transfer the peas to a colander and run hot water over them.
Cook the bacon until crispy, then transfer to a cutting board and allow it to cool. Once cool, chop it up into small bits.
Stir together the ingredients for the dressing in a mixing bowl until completely combined.
Add in the remaining ingredients for the salad, and stir until everything is well coated.
Taste the pea salad for flavor and add more sea salt to taste. Refrigerate until ready to serve.
Note: The pea salad becomes more flavorful as it sits over time! If you can, make it 6 to 24 hours in advance. If you are making it in advance, add the chopped bacon and pecans just before serving so that the texture stays nice and crunchy.