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Snap Pea Salad with Zesty Lemon Vinaigrette


We always love the chance to highlight our favorite veggies, and the star of the show today is the (crunchy & sweet) snap pea! Our obsession with snap peas started earlier this year when we discovered the magic that is sautéed snap peas, and now we’re bringing you a simple and fresh snap pea salad!

This salad is the perfect balance of bright, tangy, and savory. It’s delicious served with pasta or fish, and it requires just 10 ingredients, 15 minutes, and 1 bowl. Let’s snap to it!

Red pepper flakes, garlic, basil, olive oil, salt, shallot, pistachios, mustard, black pepper, sugar snap peas, lemon, and maple syrup

How to Make Snap Pea Salad

This recipe starts with a simple, lemony, mustard-infused dressing that contrasts beautifully with the crunchy, subtly sweet snap peas. It has waves of flavor from fresh garlic, salt, pepper, and shallot with maple syrup to provide a little sweet balance and olive oil for richness.

Glass mixing bowl with olive oil, lemon juice, garlic, Dijon mustard, maple syrup, shallot, salt, and pepper

To minimize dirty dishes, we mix the dressing in a large serving bowl and then add the remaining ingredients straight into that bowl. But feel free to shake up the dressing in a jar if you’re making it ahead or if that’s more your style.

Pouring sliced snap peas into a bowl of lemon mustard vinaigrette

The remaining salad ingredients include fresh basil (or other soft herbs like mint or tarragon) for herby goodness, chopped pistachios for richness and crunch, and optional red pepper flakes for a little heat and color contrast.

Give it a toss, and prepare your tastebuds for deliciousness!

Sliced snap peas topped with chopped basil, pistachios, and red pepper flakes

We hope you LOVE this snap pea salad! It’s:

Bright
Tangy
Crunchy
Fresh
Simple
& Addictively delicious!

We love it as a side in spring or early summer (snap pea season!), especially paired with our Easy Beet Falafel, Vegan Pasta Al Limone, Easy Pizza Burgers, or Lemon Baked Salmon.

More Fresh & Simple Sides

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!

Using serving spoons to toss the snap pea salad with dressing

Prep Time 15 minutes

Total Time 15 minutes

Servings 4 (~1-cup servings)

Course Side

Cuisine Gluten-Free, Vegan

Freezer Friendly No

Does it keep? Best when fresh

DRESSING

  • 2 Tbsp lemon juice
  • 2 Tbsp olive oil
  • 1 clove garlic, minced or grated
  • 1 ½ tsp Dijon mustard
  • 1 tsp maple syrup (or honey if not vegan)
  • 2 Tbsp finely chopped shallot (optional)
  • 1/2 tsp sea salt (plus more to taste)
  • 1/4 tsp black pepper

SALAD

  • 4 cups thinly sliced sugar snap peas, ends trimmed, sliced at a diagonal
  • 1/4 cup chopped fresh basil (plus more for garnish // or sub tarragon or mint leaves)
  • 1/4 cup roughly chopped roasted salted pistachios (plus more for garnish // or sub other roasted salted nut or seed of choice)
  • 1/8 -1/4 tsp crushed red pepper flakes (optional)
  • In a large serving bowl, combine the lemon juice, olive oil, garlic, mustard, maple syrup or honey, shallot (optional), salt, and pepper. Whisk to emulsify.

  • SALAD: To the same bowl, add the snap peas, basil, and pistachios and toss to combine and coat with the dressing. Taste and adjust as needed, adding more lemon juice for brightness, maple syrup for sweetness, or salt to taste.

  • Garnish with additional basil and pistachios and the red pepper flakes (optional). Serve right away.

  • Best when fresh. The dressing can be made up to 3 days in advance by adding the ingredients to a jar with a lid and shaking to combine. Let it come to room temperature before tossing with the snap peas, basil, and pistachios. Not freezer friendly.

*Loosely adapted from NY Times Cooking.
*Nutrition information is a rough estimate calculated without optional ingredients.

Serving: 1 cup Calories: 148 Carbohydrates: 10.3 g Protein: 3.8 g Fat: 10.4 g Saturated Fat: 1.4 g Polyunsaturated Fat: 1.7 g Monounsaturated Fat: 6.8 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 371 mg Potassium: 105 mg Fiber: 2.9 g Sugar: 4.8 g Vitamin A: 1178 IU Vitamin C: 52 mg Calcium: 59 mg Iron: 2.3 mg





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