Sugar snap pea salad with lemon and mint is everything I love about spring in one bowl-fresh, crunchy, bright, and fast. Blanched sugar snap peas stay crisp-tender, then get tossed with a lemony Dijon vinaigrette, fresh herbs, shallot, and crunchy nuts. It's a light but satisfying side dish that pairs beautifully with roast chicken, salmon, steak, or anything off the grill.
A few years ago I volunteered at a local farm that grew produce for families in need. When the snap peas were ready, harvesting them felt like reaching into a jungle-vines everywhere, with crisp, sweet peas tucked among the leaves. Ever since, I've loved sugar snap peas for their flavor and crunch, and when they're dressed with this apple cider vinaigrette they're so fresh and bright, truly the flavors of spring. I think you'll love this snap pea salad recipe.
Jump to:
Sugar Snap Pea Salad Recipe Highlights
- Fast, fresh, and easy - Comes together in minutes, simple prep.
- Healthy and crunchy - Light, vibrant, and naturally nutritious.
- Great texture - Crisp snap peas, tender shallot, and nutty almonds in every bite.
- The best of spring - Bright flavors from fresh mint and lemon.
- Make-ahead friendly - Prep ahead, then toss just before serving.
Looking for a good main dish to serve this with? Try my grilled lemon chicken with herbs. One of my go-to dinner recipes for grilling.
Ingredients You'll Need
Snap pea salad
- Peas - Fresh, raw sugar snap peas for sweet flavor and crisp crunch.
- Almonds - Use sliced or slivered almonds for nutty flavor and great texture.
- Shallot - Adds a little punch and crunch without overpowering the salad.
- Herbs - I love mint here, but other soft herbs work too (see options below).
- Lemon - Use the zest for bright, fresh citrus flavor. You can give the salad a squeeze of fresh juice at the end if desired or use lemon juice instead of ACV in the dressing.
Apple cider vinaigrette
- Olive oil - Use a good extra virgin olive oil for the best flavor.
- Apple cider vinegar - Adds a clean bite and balances the sweetness of the peas.
- Dijon mustard - Helps emulsify the dressing and adds subtle tang.
- Garlic - Just a little gives the vinaigrette depth.
Please see the recipe card for measurements, salt and pepper.
Substitutions and Variations
- Herbs - Not a mint fan? Swap in another soft herb such as Italian parsley, chervil, cilantro, or basil.
- Oil - Use lemon olive oil for even more bright lemon flavor.
- Snow peas - Snap peas give the best texture but if you can't get them, snow peas are flatter and slightly more tender but work well as a substitute. Slice them thinly for the best texture in the salad.
- Add cheese - Crumbled Greek feta (in the main photo) adds flavor contrast, or shaves of Parmesan cheese add a nice salty counterpart.
- Make it a meal - By adding protein, see serving suggestions below.
For another light and tasty salad, try this quinoa corn salad with lemon vinaigrette.
Chef's tip: Why blanch (and shock) sugar snap peas
Blanching is optional, but it's a smart move when you want snap peas at their best. A quick dip in boiling salted water cooks them just enough to take off the raw edge and lightly tenderize the pods-without losing their crunch. It also seasons them from the inside out. Blanching works hand-in-hand with an ice bath (blanch & shock): shocking stops the cooking instantly and helps lock in that bright green color, so your peas stay crisp, vibrant, and fresh-looking in the salad. And don't worry about the amount of salt in the blanching water, most all of it is tossed.
How to Make Sugar Snap Pea Salad
Get started by setting up and ice batch: fill a large bowl wi half ice and cold water. Bring a large pot (5 quarts) to boil and add 1 tablespoon of kosher salt per quart of water.
- Add the snap peas to the boiling salted water and cook for 90 seconds.
- Drain snap peas from boiling water and plunge into ice water right away to stop the cooking process and set color.
- After 1 minute in the ice bath, drain snap peas and remove any ice.
- Dry peas very well on a clean kitchen towel (so no watery salad).
- Chop snap peas into small pieces on the diagonal.
- Add to a bowl and dress lightly (2 Tbls.) with the vinaigrette, add almonds, mint, shallots, cheese if using. Taste and adjust with any salt or pepper. Serve extra dressing on side.
Serving Suggestions
This salad works perfectly as a side dish. To turn sugar snap pea salad into a satisfying meal, add a protein such as cooked edamame, grilled chicken, shrimp, salmon, steak strips, or chickpeas. Serve the salad chilled or at room temperature.
Serving option - For parties or meal prep, serve dressing on the side so everyone can dress their portion right before eating (you might need to make extra dressing).
Make-ahead
Sugar snap pea salad is best enjoyed soon after making, when the peas are crisp and bright. If you want to prep ahead, do it-but don't dress it. The vinaigrette's acidity will gradually dulls the peas' color and softens their crunch.
Leftovers and Storage
Plan to enjoy dressed leftovers within 24 hours for best flavor and texture.
Recipe FAQs
No. Snap peas are naturally sweet and crisp, so they are delicious sliced raw. Blanching is optional if you prefer a slightly more tender texture or want a brighter green color. If you blanch them, be sure to shock them in ice water to stop the cooking and preserve their crispness.
Snap pea salad is best eaten the day it is made but will keep in the refrigerator for up to 2 days. The peas may soften slightly a bit and the color will not be as bright but will still taste good.
Most modern snap peas are stringless, but if your peas have tough strings along the seam, simply pull them off before slicing for the best texture.
Slicing snap peas creates thinner pieces that are easier to eat, improves texture, and helps the dressing coat each bite evenly.
More Vegetable Salad Recipes
Try one of these fresh vegetable-based recipes when you're looking for more salad options beyond lettuce greens.
If You Make This Recipe
If you enjoy this sugar snap pea salad, please leave a comment and let me know. I love to hear from you and your comments help other readers too! Thanks for supporting my site.
📖 Recipe
Sugar Snap Pea Salad
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
Nutrition
Would you like to save this recipe?
Never lose a recipe! We'll email this post to you, so you can come back to it later.
Comments
No Comments