Recipes › Pea › Sugar Snap Pea and Mint Salad with Lemon Vinaigrette
Sugar Snap Pea and Mint Salad with Lemon Vinaigrette
The purest celebration of spring snap peas: raw, barely dressed, and finished with mint and lemon. Sugar snap peas are so sweet and crisp when truly fresh that they need almost nothing — just a sharp vinaigrette to cut through their sweetness and a scatter of fresh herbs to complete the picture. This is ready in under 10 minutes and disappears in seconds.
Pea is usually ready May to November. More pea recipes, or see what to sow this month where you are.
Ingredients
- 1 lb sugar snap peas, strings removed, sliced diagonally or left whole
- ¼ cup fresh mint leaves, torn
- 3 tbsp extra-virgin olive oil
- 2 tbsp lemon juice
- 1 tsp lemon zest
- ½ tsp Dijon mustard
- ½ tsp flaky salt
- ¼ tsp black pepper
Contains: mustard.
Method
- Whisk together olive oil, lemon juice, lemon zest, Dijon, salt, and pepper in a large bowl.About 3 min
- Add snap peas and mint. Toss to coat well.About 3 min
- Taste, adjust seasoning, and serve immediately.About 2 min
Tips
- Use snap peas within 2-3 days of harvest for the best crunch.
- Pulling the string from the concave side is easier — just snap the stem tip and pull toward the flat side.
- Add sliced radishes for color and extra crunch.
Ring the changes
- Add crumbled feta and toasted almonds for a heartier salad.
- Toss with rice noodles and a sesame-ginger dressing for an Asian-inspired bowl.
Keeping it
Best eaten immediately. Undressed snap peas keep refrigerated for 3 days.
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