Snap Pea Salad
A quick, crunchy snap pea salad tossed in a bright lemon-herb vinaigrette with feta and toasted almonds. Ready in 15 minutes and perfect as a side or light lunch.
Ingredients
Salad
- 8 oz fresh snap peas trimmed
- 1 cup halved cherry tomatoes optional
- ⅓ cup crumbled feta or goat cheese
- ¼ cup toasted sliced almonds or chopped pistachios
- 2 tbsp red onion thinly sliced, optional
- 2 tbsp chopped fresh mint or basil
- 2 tbsp chopped fresh parsley
Lemon-Herb Vinaigrette
- 3 tbsp extra-virgin olive oil
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tsp Dijon mustard
- 1 tsp honey or maple syrup
- 1 small garlic clove minced
- Salt and freshly ground black pepper to taste
Optional Add-ins
- 1 avocado sliced
- 1 cup cooked quinoa or farro, to make it a grain bowl
- radishes Thinly sliced
Instructions
- Rinse and trim snap peas. For crisper texture use raw; to soften slightly blanch in boiling salted water for 30–45 seconds then transfer to ice bath and drain.
- Toast sliced almonds or pistachios in a dry skillet over medium heat, stirring frequently, until fragrant and lightly golden, 3–5 minutes. Transfer to a plate to cool.
- Whisk together lemon juice, lemon zest, Dijon, honey, minced garlic, salt and pepper. Slowly whisk in olive oil until emulsified. Adjust seasoning to taste.
- In a large bowl combine snap peas, cherry tomatoes, red onion, and herbs. Drizzle two-thirds of the vinaigrette over the salad and toss gently to coat. Add feta and toasted nuts, toss lightly, and add more dressing if needed.
- Taste and adjust salt and pepper. Serve immediately for maximum crunch, or chill 15–30 minutes to let flavors meld.
Notes
- Keep dressing separate if making ahead to preserve crunch.
- Substitute toasted pumpkin seeds for a nut-free option.
- Add cooked grains or protein to make this a complete meal.
Nutrition
Calories: 210kcalCarbohydrates: 8gProtein: 6gFat: 18gSaturated Fat: 4gSodium: 220mgSugar: 3g
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