Green peas with mint and lemon on toast

A tasty and nutritious alternative to avocado toast!

Fun fact: I have had avocado toast at least once per week, without fail, for the past 7 years. It’s my go-to post-workout meal, my favourite savory breakfast treat and the perfect meal to perk up a rainy day. Over the past year, however, I’ve been shaking up my toast routine, and have put this creamy mushrooms on toast recipe into the regular rotation. Now that I’ve made this scrumptious green pea spread that’s bursting with colour and flavour a few times, I know it’s going to be an often-repeated meal as well. If you enjoy this recipe, you might also like my scrumptious peas with fresh mint pesto.


  • 1 garlic clove, quartered
  • 1 /4 cup (15 g) fresh mint leaves, coarsely chopped
  • 3 tablespoons (45 mL) extra-virgin olive oil, divided
  • Pinch kosher salt
  • 2 cups (220 g) shelled fresh or frozen peas
  • 2 tablespoons (7 g) chopped fresh chives
  • 1 tablespoon (6 g) freshly grated lemon zest, divided
  • 1 tablespoon (15 mL) fresh lemon juice, or more (to taste)
  • 1/2 teaspoon(2.9 g) sea salt
  • Freshly ground black pepper
  • 6 – 8 slices sourdough or other rustic bread, toasted
  • Additional chopped mint or minced chives, to serve


  • Combine garlic, mint, 1 tablespoon (15 mL) of the oil, a pinch of salt, 1/2 cup water and the peas in a small saucepan placed over medium heat. Bring to a boil then reduce heat and cover pot. Cook, stirring occasionally, until peas are tender, about 5 minutes for fresh peas, about 2 minutes for frozen. Drain, reserving cooking liquid.
  • Transfer pea mixture to a food processor; pulse until a coarse paste forms. Transfer to a medium bowl then stir in the chives, 2 teaspoons of the lemon zest, lemon juice, salt, a few grinds of black pepper and remaining 2 tablespoons (30 mL) of the olive oil. Add reserved cooking liquid one tablespoon (15 mL) at a time, stirring after each addition. Use just enough of the liquid to make a mixture that is thick but spreadable.
  • Taste the mashed pea mixture and add a bit more salt, black pepper and/or lemon juice, if desired. If making ahead, cover and chill the pea spread. Bring to room temperature before serving.
  • Toast sourdough bread slices and butter lightly, if desired. Top toast generously with pea spread then sprinkle with remaining lemon zest, a bit more black pepper and additional mint or chives.

Serves 3 – 4 as a meal or more as an appetizer.

Author: Paula Roy

Welcome to my kitchen! I love simple dishes prepared with passion and am always seeking to find new methods to make food as fun and flavourful as possible. If you enjoy this space be sure to check out my Rogers TV Ottawa cooking show, Paula Roy's Favourite Foods, available on local cable, streaming and a dedicated playlist on Rogers TV's YouTube channel.

4 thoughts

  1. ooh yes i love avo on toast! and mushies too. and this sounds fabulous also. and of course the amazing sardines on toast with preserved lemon and red onion …

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