Creamy Spring Pea Salad with Crispy Bacon Easy Homemade Recipe

“You *have* to try this,” my neighbor said, sliding a bowl across the counter with a grin that suggested serious business. I was skeptical—peas in a salad with bacon and cream sounded like an odd mix. But honestly, one bite and it was game over. That crunchy, salty bacon paired with the sweetness of fresh spring peas and the smooth creaminess of the dressing? Pure magic.

This recipe stumbled into my life on a lazy Saturday afternoon when I was juggling dinner plans and half-heartedly scrolling through text threads. I wasn’t really planning to make anything fancy, but the fridge had some frozen peas and a couple of bacon strips, so why not? What started as a quick, no-fuss side dish turned into a new favorite that’s now a staple in my rotation.

What stuck with me was how this creamy spring pea salad with crispy bacon feels both comforting and fresh—a perfect balance that’s somehow rare to find. It’s like the kind of dish you bring out when you want to impress without the stress, or when you just need a little happy on a plate after a long day. It’s simple, honest, and downright addictive. And yep, it’s one of those recipes people ask for again and again, which honestly still surprises me every time.

There’s something about that sweet snap of spring peas paired with the salty crunch of bacon, all wrapped up in a luscious dressing that makes this salad a winner in my book. You won’t find this in your usual salad lineup, and that’s why it’s stuck around—it’s just different enough to feel special but easy enough for any day. And between you and me, it’s become my go-to when I want to add a little sunshine to the dinner table without fuss.

Why You’ll Love This Creamy Spring Pea Salad with Crispy Bacon

After making this creamy spring pea salad with crispy bacon countless times (seriously, I lost count after my third week of eating it thrice), I can say it truly delivers on multiple fronts. Here’s why it stands out:

• Quick & Easy: The entire salad comes together in under 20 minutes—perfect for those busy weeknights or unexpected guests showing up.
• Simple Ingredients: No need to hunt down fancy items. Most of the ingredients are pantry staples or easy to find, which makes it super approachable.
• Perfect for Spring and Summer: Showcasing fresh or frozen peas, it’s a great side for barbecues, light lunches, or even brunch spreads.
• Crowd-Pleaser: Kids love the sweet peas, adults love the bacon crunch, and everyone raves about the creamy dressing.
• Rich Flavor with an Unexpected Twist: The secret lies in balancing the smoky bacon with a tangy, creamy dressing that brightens up the whole dish.

This isn’t just another pea salad you find in a deli case. The dressing, made with a touch of tangy yogurt and mayo, adds a velvety texture that complements the peas and bacon perfectly. Plus, I’ve found that using high-quality bacon really makes a difference—it crisps up nicely without getting greasy or tough. If you’ve ever tried a salad that felt flat or one-note, this one is a refreshing change.

Honestly, it’s the kind of recipe that makes you close your eyes after the first bite and think, “Why haven’t I been eating this all along?” Whether you’re looking for a quick side to pair with grilled chicken or a light lunch that feels indulgent yet fresh, this salad has you covered. And if you’re curious about other crowd-pleasing recipes that have that same balance of comfort and freshness, you might enjoy browsing through the recipe collection on the site for some inspiration.

What Ingredients You Will Need

This creamy spring pea salad with crispy bacon uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most of these are pantry or fridge staples, and substitutions are easy if you need them.

• Spring peas: Fresh if you can get them, but frozen peas work beautifully too (just thawed). Their natural sweetness is key to the salad’s fresh vibe.
• Crispy bacon: Thick-cut bacon strips give the best crunch and smoky punch. I recommend brands like Wright or Applegate for reliable flavor.
• Mayonnaise: Use a good-quality mayo for creaminess (Hellmann’s or Duke’s are favorites around here).
• Greek yogurt: Adds tang and lightness to the dressing. You can swap for dairy-free coconut yogurt if needed.
• Fresh lemon juice: Brightens the flavors and balances the richness.
• Dijon mustard: Just a teaspoon adds a subtle kick and depth.
• Fresh herbs: Chopped mint or dill complements the peas wonderfully. Mint gives a cool, refreshing note, while dill adds a hint of earthiness.
• Green onions: Thinly sliced for a mild onion crunch.
• Salt and freshly ground black pepper: To taste, but don’t skip—seasoning is what brings it all together.
• Optional add-ins: A handful of toasted pine nuts or slivered almonds for extra texture.

If you want to make this salad gluten-free, no worries—everything here is naturally gluten-free. For a dairy-free twist, swap out the mayo and yogurt for vegan versions. And if you’re like me and enjoy a bit of brightness, sometimes I’ll add a splash of apple cider vinegar for a slightly tangier dressing.

Equipment Needed

• Medium mixing bowl: For tossing the salad together—choose something roomy enough to mix without spills.
• Frying pan or skillet: For cooking the bacon crispy. A non-stick skillet works best to get even browning.
• Colander or sieve: To drain thawed peas or rinse fresh ones.
• Measuring spoons and cups: For precise dressing ingredients.
• Sharp knife and cutting board: For chopping herbs and green onions.
• Whisk or fork: To blend the dressing smoothly.

If you don’t have a skillet, a cast iron pan or even a griddle will work fine for the bacon. When it comes to mixing, I’m partial to glass bowls because they’re easy to clean and don’t hold onto odors. Plus, if you want to pack the salad for a picnic, a sealable container is handy.

Preparation Method

1. Cook the bacon: Heat a skillet over medium heat. Lay down 6-8 strips of thick-cut bacon (about 150g). Cook for 4-6 minutes per side or until crispy but not burnt. Transfer to a paper towel-lined plate to drain excess fat. Once cool, crumble or chop into bite-sized pieces. (Pro tip: Don’t toss the bacon fat—save it for roasting veggies or adding flavor to other dishes.)
2. Prepare the peas: If using fresh peas, blanch them in boiling water for 2 minutes until bright green and tender-crisp, then plunge into ice water to stop cooking. Drain well. If using frozen peas, thaw completely and drain excess water.
3. Make the dressing: In a medium bowl, whisk together ½ cup (120ml) mayonnaise, ¼ cup (60g) Greek yogurt, 1 tablespoon fresh lemon juice, and 1 teaspoon Dijon mustard. Season with salt and pepper to taste. The dressing should be creamy but light; adjust lemon juice or yogurt to your preference.
4. Combine salad components: Add the peas, crumbled bacon, chopped green onions (about 2), and 2 tablespoons chopped fresh herbs (mint or dill) to the dressing bowl. Toss gently until everything is evenly coated.
5. Final seasoning: Taste and adjust seasoning—add more salt, pepper, or lemon juice if needed. For a bit of crunch, sprinkle toasted pine nuts or slivered almonds on top right before serving.
6. Chill or serve immediately: You can serve the salad straight away or chill it in the fridge for 20-30 minutes to let flavors meld. Either way, it’s delicious.

Keep an eye on the bacon while cooking—it can go from perfectly crisp to burnt in seconds if you get distracted (trust me on this). Also, when tossing the salad, be gentle to keep those peas from breaking apart. If you’re pressed for time, the salad tastes just as good at room temperature.

Cooking Tips & Techniques

One thing I’ve learned while making this creamy spring pea salad with crispy bacon is that timing is everything. Cook the bacon last if you’re prepping other components ahead of time, so it stays crispy rather than soggy. Also, letting the bacon cool on paper towels absorbs excess grease, which keeps the salad from feeling oily.

When blanching fresh peas, don’t overcook. A quick dip in boiling water followed by ice water keeps them vibrant and sweet. Frozen peas are a great shortcut here if you’re short on time.

Mix the dressing ingredients well but don’t overdo it—whisk until smooth but not overly aerated. This keeps the dressing creamy and silky. If you want a lighter dressing, swap half the mayo for extra yogurt or even a splash of buttermilk.

And here’s a little secret: I sometimes add a pinch of sugar to the dressing to balance the tanginess, especially if my lemons are particularly sharp. It’s subtle but works wonders.

Lastly, when chopping herbs, be sure they’re fresh and vibrant. Dried herbs don’t have the same punch here. Mint is my favorite for a refreshing contrast, but dill is a close second. If you’re curious about herbs, you might like how fresh herbs play into other dishes like the mini lemon blueberry cheesecakes recipe—another crowd favorite that balances bright flavors beautifully.

Variations & Adaptations

This creamy spring pea salad with crispy bacon is pretty adaptable. Here are a few ways to make it your own:

• Vegetarian version: Skip the bacon and add toasted walnuts or smoked almonds for crunch and a smoky note.
• Seasonal swap: Swap peas for fresh green beans or asparagus tips in early spring for a slightly different texture and taste.
• Spicy twist: Add a pinch of smoked paprika or a dash of cayenne to the dressing for a subtle kick that wakes up the flavors.
• Vegan adaptation: Use vegan mayo and coconut yogurt, and replace bacon with crispy tempeh or smoked coconut flakes.
• Extra creamy: Fold in a bit of crumbled feta or goat cheese for tangy creaminess that pairs nicely with the peas and herbs.

I once tried adding chopped radishes for an extra peppery crunch—it was surprisingly delightful and added a pop of color. Feel free to experiment with whatever looks good at the market or what you have on hand.

Serving & Storage Suggestions

This creamy spring pea salad with crispy bacon is best served chilled or at room temperature. It makes a lovely side for grilled chicken, pork chops, or even alongside a classic BLT sandwich for a double bacon hit.

For a light lunch, serve it atop a bed of mixed greens or alongside crusty bread. I like pairing it with a crisp white wine or a sparkling lemonade when the weather warms up.

Store leftovers in an airtight container in the refrigerator for up to 2 days. The peas hold up well, but the bacon can soften a bit over time, so if you want to keep that crunch, store bacon separately and add it just before serving.

Reheat the bacon quickly in a skillet or microwave before tossing it back into the salad. The flavors actually deepen after resting, so the next day’s salad might taste even better (if you can wait that long!).

Nutritional Information & Benefits

This salad is a balanced mix of protein, fiber, and healthy fats. Peas provide a good dose of vitamins A, C, and K, plus fiber that aids digestion. Bacon adds protein and a satisfying savory element, though it’s best enjoyed in moderation.

The creamy dressing combines yogurt’s probiotics and calcium with the richness of mayo for a comforting texture without being overly heavy. Using fresh herbs adds antioxidants and boosts flavor without extra calories.

Diet-wise, this salad fits well into gluten-free and low-carb plans (depending on the amount of mayo used). It does contain dairy and pork, so swap those out if you have dietary restrictions.

Personally, I appreciate that this salad feels indulgent but still fresh enough to keep me feeling good after eating it—not the usual heavy, mayo-laden salad you might expect.

Conclusion

This creamy spring pea salad with crispy bacon is just one of those recipes that feels like a happy accident turned into a weekly ritual. Its mix of sweet peas, smoky bacon, and tangy dressing hits all the right notes without fuss or fancy ingredients.

Feel free to tweak it based on what you love—maybe more herbs, a dash of spice, or a crunchy nut topping. It’s flexible enough to make it your own while staying reliably delicious.

Why do I keep coming back to this recipe? Because it’s honest food—simple, satisfying, and surprisingly fresh. Plus, it’s a wonderful way to bring a little spring into any meal.

If you give it a try, I’d love to hear how you make it yours. Drop a comment or share your favorite twist—you never know, your version might become the next favorite!

FAQs about Creamy Spring Pea Salad with Crispy Bacon

Can I use frozen peas for this salad?

Yes! Frozen peas work great as long as you thaw and drain them well. They actually keep the salad easy to make year-round.

How do I keep the bacon crispy in the salad?

Cook the bacon until just crispy but not burnt, drain on paper towels, and add it right before serving or keep it separate until ready to eat.

Can I make this salad ahead of time?

You can prepare most components in advance, but toss the bacon in last to prevent it from getting soggy. The salad tastes great chilled.

What can I use instead of mayonnaise?

Try Greek yogurt alone for a lighter dressing or vegan mayo for dairy-free options.

Is this salad suitable for gluten-free diets?

Absolutely, all ingredients are naturally gluten-free, making it a safe and tasty choice.

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