Snap Pea Salad
Crisp sugar snap peas tossed with toasted almonds and a zesty lemon dressing. Perfect for a light lunch or side dish.
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Servings: 4
Calories: 98kcal
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.
Nutrition
Calories: 98kcal | Carbohydrates: 7g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 89mg | Potassium: 179mg | Fiber: 3g | Sugar: 3g | Vitamin A: 618IU | Vitamin C: 36mg | Calcium: 46mg | Iron: 2mg
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