Sugar Snap Pea Salad
- PREP 15min
- TOTAL 15min
Raw sugar snap peas make for the most delicious, crisp salad. We toss them in a simple lemon vinaigrette, then pile in radishes, fresh herbs, and plenty of feta cheese. Every time we make this, I find myself thinking about it for days afterward.
You Will Need
1 medium shallot, minced
1 large lemon, zested and juiced
1 ½ tablespoons honey
2 teaspoons Dijon mustard
¼ cup (60 ml) extra-virgin olive oil
Fine sea salt
Freshly ground black pepper
1 pound (450 g) sugar snap peas (about 4 cups)
3 medium radishes, thinly sliced
3 green onions, thinly sliced
¼ cup fresh mint leaves, roughly chopped, plus more for serving
½ cup fresh parsley, roughly chopped, plus more for serving
3 ounces (85 g) feta cheese, crumbled (about ¾ cup), plus more for serving
Directions
1In a large bowl, whisk together the shallot, lemon zest, lemon juice, honey, mustard, and olive oil. Season to taste with a generous pinch of salt and pepper.
2Working with a few snap peas at a time, trim the ends, then thinly slice them diagonally.
3Add the snap peas, radishes, green onions, mint, parsley, and feta cheese to the bowl. Toss gently to combine, then serve with additional crumbled feta cheese and herbs scattered over the top, if desired.
Adam and Joanne's Tips
- This salad will keep in an airtight container in the refrigerator for up to 3 days. We prefer it closer to when we make it, but it still will be fantastic. Before serving, stir the salad once more, and expect the snap peas to lose a bit of their crunch and the fresh herbs to soften slightly after sitting in the lemon dressing.
- The nutrition facts provided are estimates.