Sugar Snap Pea Salad

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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.

Prep Time15

Total Time15

Course: Lunch, Side Dish

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Servings: Servings

Calories: 179kcal

Author: Megan Calipari

Cost: $5

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

Notes

If you don't like dill, you can leave it out and add any fresh herbs you have around. Basil or chives would be especially delicious!

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