This Sugar Snap Pea Salad is crunchy, flavorful, and so easy to make! It is packed with fresh herbs and a bright, lemony vinaigrette. It is a delicious light lunch or side dish for Summer.
As soon as the weather warms up, I start craving all kinds of fresh, cold, crunchy salads. Lately, I have been loving meal prepping pasta salads like Lemon Orzo Pasta Salad and Soba Noodle Salad, and grain salads like my Mediterranean Barley Salad. They are just so easy to make!
But sometimes I want a fresh, crunchy salad that requires absolutely no cooking, like this Sugar Snap Pea Salad. This salad has no lettuce, which means more flavor! It is jam-packed with fresh herbs like parsley, dill, and mint, and is all tossed in a lemony vinaigrette for the perfect lunch or side dish.
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Why You'll Love This Salad
- This recipe requires basic, easy-to-find ingredients.
- And it is ready in 20 minutes and requires no cooking!
- This Sugar Snap Pea Salad is completely vegan and gluten-free, so anyone can enjoy it.
- It is super crunchy and packed with fresh herbs and a lemony vinaigrette.
- And most importantly, it is absolutely delicious!
Ingredients
Sugar Snap Peas: Snap peas are crunchy, slightly sweet, and make the perfect salad base. Don't substitute snow peas!
Lemon Zest and Juice: Adding lemon zest to the lemon vinaigrette adds so much flavor, so don't skip it!
Shallot: If you don't have a shallot, you can use the same amount of minced onion. It adds a lot of flavor to the Lemon Shallot Vinaigrette.
Herbs: A combination of parsley, dill, and mint is bright and flavorful! If you don't like dill, you can leave it out.
Roasted Almonds: Almonds add an extra crunch.
Instructions
Step 1. To prepare the peas, snap off the stem end and pull. It should pull a strip off the seam of the snap pea.
Discard what you have pulled off.
Step 2. Thinly slice the snap peas on a bias.
Step 3. In a small container, combine lemon juice, olive oil, minced shallot, lemon zest, salt, and pepper.
Shake or stir the dressing until it is well combined.
Step 4. In a large mixing bowl, combine sugar snap peas, parsley, dill, mint, and chopped almonds.
Pour the lemon dressing on top and toss to combine. Serve!
Recipe FAQs
Store the leftover salad in an airtight container in the refrigerator for up to 2 days.
Snap peas are a variety of pea with a crunchy, sweet, and edible pod! When you break the stem end off, it makes a snap sound, which is where they get their name.
The stem end should be removed, but the other end does not need to be removed.
Expert Recipe Tips
Any fresh herbs you have in your garden will be delicious in this Sugar Snap Pea Salad! I especially love to add basil and chives when I have them.
Looking for More Summery Salads?
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📖 Recipe
Sugar Snap Pea Salad
Equipment
- 1 Large Bowl
- 1 Cutting Board
- 1 Chefs Knife
- Measuring Spoons
Ingredients
For the Salad
- 12 oz Sugar Snap Peas
- ¼ Cup Finely Chopped Parsley
- 3 tablespoon Roasted Almonds, chopped
- 2 tablespoon Finely Chopped Dill
- 2 tablespoon Finely Chopped Mint
For the Lemon Vinaigrette
- 3 tablespoon Lemon Juice
- 3 tablespoon Extra Virgin Olive Oil
- 2 tablespoon Finely Chopped Shallot about ½ of a medium shallot
- 2 teaspoon Dijon Mustard
- 1 teaspoon Lemon Zest
- ½ teaspoon Kosher Salt
- Black Pepper to Taste
Instructions
First, Make the Vinaigrette
- In a container or bowl, combine lemon juice, olive oil, shallot, Dijon mustard, lemon zest, salt, and pepper. Stir until well combined.3 tablespoon Lemon Juice, 3 tablespoon Extra Virgin Olive Oil, 2 tablespoon Finely Chopped Shallot, 2 teaspoon Dijon Mustard, 1 teaspoon Lemon Zest, ½ teaspoon Kosher Salt, Black Pepper to Taste
To Make the Salad
- Snap off the stem side of the snap peas and pull. It should pull a strip off the seam side of the pea. Discard. Then, thinly slice the peas on a bias.12 oz Sugar Snap Peas
- Into a large bowl, combine sliced snap peas, parsley, almonds, dill, and mint. Pour the dressing on top, then toss the salad together and serve.¼ Cup Finely Chopped Parsley, 3 tablespoon Roasted Almonds, chopped, 2 tablespoon Finely Chopped Dill, 2 tablespoon Finely Chopped Mint
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