Sugar Snap Pea Salad
Fresh, crunchy, and so easy to make, the snap pea salad is a light and refreshing salad for spring, with a tangy vinaigrette, lemon, mint, almonds, and fresh mint leaves. Cheese optional.
Servings: 6
Calories: 102kcal
Equipment
- Large pot to blanch the snap peas about 5 quarts
Ingredients
Pea salad
- 1 pound fresh raw sugar snap peas
- 1 medium shallot thinly sliced
- 2-3 tablespoons slivered almonds or sliced almonds
- 1 tablespoon chopped fresh mint
- 4 tablespoons kosher salt for blanching water
- 1 small lemon zested
- 2 ounces Greek feta cheese, finely crumbled optional
Vinaigrette dressing (makes extra)
- 4 tablespoons extra virgin olive oil
- 1 ½ tablespoons apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 garlic cloved microplaned or finely chopped and smeared into a paste.
- ⅛ teaspoon sea salt or more to taste
- 2 pinches black pepper or more to taste
- 1-2 pinches red pepper flakes optional
Instructions
Set up
- Bring a large pot (5 quart) of water to a boil adding 1 tablespoon of salt per quart of water. Set up an ice bath. Fill a large bowl halfway with ice and cold water and set near stove.
Blanch and shock peas
- When the water is boiling, add the peas and cook (blanch) for 90 seconds, then immediately remove them to the ice water to stop the cooking process (shocking). After 1 minute, drain and dry the snap peas well on a clean kitchen towel.
Make the vinaigrette
- Add the olive oil, vinegar, mustard, salt, pepper, and red chili, then whisk smooth or shake in a small jar.
Make the salad
- Slice the snap peas on the diagonal into small pieces and add to a medium bowl. Add the shallot, almonds, chopped mint, lemon zest, and any cheese (if using). Toss together.
- For best color and crunch, store the salad undressed and toss with 2–3 tablespoons of vinaigrette right before serving. Sere extra dressing on the side if preferred. Serve at room temperature or chilled.
Notes
To turn sugar snap pea salad into a satisfying meal, add protein such as cooked edamame, grilled chicken, shrimp, salmon, steak strips, or chickpeas.
Nutrition
Calories: 102kcal | Carbohydrates: 9g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 4708mg | Potassium: 223mg | Fiber: 3g | Sugar: 4g | Vitamin A: 862IU | Vitamin C: 56mg | Calcium: 53mg | Iron: 2mg