Item Of The Week

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Also known as shelling peas or garden peas.


English Pea Salad



  • (15 ounce) cans English peas, well drained
  • 2 hard-boiled eggs, boiled and peeled
  • 12 medium onion, peeled and minced
  • 4 tablespoons pickle relish
  • 4 tablespoons mayonnaise


  1. Place peas in a large bowl.
  2. Chop hard boiled eggs and add to peas along with the minced onion, pickle relish, and mayonnaise.
  3. Stir gently to combine.
  4. Chill until ready to serve.





Fun and Surprising Facts

  • When buying English peas, look for firm, round pods about three to four inches long
  • The first English peas can be eaten as is, but as the season progresses and peas are larger, you'll need to cook them
  • Avoid older looking pods as the peas will not be as sweet.
  • There's a trick to opening a peapod:
    • Pull down on the stem to string it and gently push out the attached peas.
  • Compost the pod or use it in a spring vegetable stock.

nutritional information

Serving Size: 170g 

Calories 62

Fat 0.2 g    

Sodium 65 mg

Carbohydrate 11 g 

Fibre 4 g 

Sugars 3.5 g 

Protein 4 g 

Vitamin A 34% 

Vitamin C 13% 

Vitamin K 24%