Snap Pea Salad ~
Crisp sugar snap peas and crunchy almonds tossed in a zesty lemon vinaigrette.
Serve with Miso Grilled Tofu and Scallion Rice.
Sugar Snap Pea Salad Recipe
I like this recipe because it’s all about that satisfying crunch with simple ingredients, minimal prep, and quick assembly. The raw sugar snap peas have such a naturally crisp texture that every bite feels refreshing. Then there’s the addition of sliced almonds, which adds a delightful nutty layer to the salad. And the lemon salad dressing, made with olive oil, fresh lemon juice, shallots, and Dijon mustard, adds a tanginess that enhances the overall flavor of these sweet sugar snap peas without overpowering them.
This crunchy snap pea salad is also a winner for its versatility. You can enjoy it as a light lunch, as a side dish, or double the recipe and bring it to a gathering where it’s sure to get compliments. This quick and healthy salad is great for busy days or low-key evenings when you want something tasty without much effort.
Ingredients for Snap Pea Salad
You will need the following:
- 1/2 pound sugar snap peas, trimmed to remove tough strings and sliced diagonally
- 1/4 cup almonds, sliced
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 tablespoon shallot, finely minced
- 1 teaspoon creamy Dijon mustard
- 1/8 teaspoon granulated sugar
- 1/8 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1 teaspoon lemon zest
Ingredient Notes
- Sugar Snap Peas – Look for fresh, crisp sugar snaps for the best texture. Snow peas can be substituted if fresh snap peas are not available.
- Almonds – Lightly toasted pine nuts also work well for this recipe.
- Olive Oil – Choose a good quality extra virgin olive oil for the dressing to impart a rich flavor.
- Lemon Juice – Freshly squeezed lemon juice is ideal for the brightest flavor, but bottled lemon juice or rice vinegar can be used in a pinch.
- Shallot – Shallots offer a milder flavor than onions, but you can use finely minced red onion as a substitute if needed.
- Dijon Mustard – Adds a tangy kick to the dressing.
- Granulated Sugar – A touch of sugar balances the acidity in the dressing.
- Salt and Pepper – Adjust the amount of salt and pepper to taste, keeping in mind that the flavors will intensify as the salad sits.
- Lemon Zest – A garnish of fresh lemon zest just before serving adds a light and bright citrus aroma.
Optional Add-Ins
- Fresh Herbs – If serving as a spring salad, add a tablespoon of fresh mint or basil. Dried herbs are not recommended for this recipe.
How to Make Snap Pea Salad
STEP ONE: Place snap peas in a medium bowl and set aside.
STEP TWO: Set a small skillet over medium high heat and add the sliced almonds. Toast the nuts, shaking the pan often so they don’t burn. Remove from heat and set aside.
STEP THREE: In a small bowl, whisk together the olive oil, lemon juice, shallot, Dijon mustard, sugar, salt, and black pepper. Adjust seasoning to taste. Pour over the sliced snap peas and toss to combine.
STEP FOUR: Sprinkle with toasted almonds and toss again.
STEP FIVE: Garnish with lemon zest and serve at room temperature.
Storage
- Store in an airtight container in the refrigerator. This salad is good for a few days; a great option for meal prep!
More Salad Recipes You’ll Love!
- Edamame Salad
- Balsamic Green Beans Salad
- Roasted Leek Greens Salad
- Dill Cucumber Salad
- Bell Pepper Salad
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Snap Pea Salad
Ingredients
- 1/2 pound sugar snap peas trimmed to remove tough strings and sliced diagonally
- 1/4 cup almonds sliced
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 tablespoon shallot finely minced
- 1 teaspoon creamy Dijon mustard
- 1/8 teaspoon granulated sugar
- 1/8 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1 teaspoon lemon zest
Instructions
- Place snap peas in a medium bowl and set aside.
- Set a small skillet over medium high heat and add the sliced almonds. Toast the nuts, shaking the pan often so they don't burn. Remove from heat and set aside.
- In a small bowl, whisk together the olive oil, lemon juice, shallot, Dijon mustard, sugar, salt, and black pepper. Adjust seasoning to taste. Pour over the sliced snap peas and toss to combine.
- Sprinkle with toasted almonds and toss again.
- Garnish with lemon zest and serve at room temperature.
Kathleen English
This is my new favorite salad, crisp delicious and so tasty thank you!