Description
A quick and refreshing snap pea salad with a tangy lemon dressing. Combines crisp sugar snap peas, toasted nuts, and fresh herbs for a light yet satisfying summer dish.
Ingredients
4 cups thinly sliced sugar snap peas, ends trimmed
1/2 cup roasted almonds or walnuts, roughly chopped
1/4 cup dried cranberries or sweet cherries
1/4 cup chopped fresh basil
4 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
1 1/2 tablespoons honey or maple syrup
1 clove garlic, minced
1/2 teaspoon sea salt
1/4 teaspoon black pepper
Instructions
Trim and diagonally slice sugar snap peas
Toast nuts in a dry skillet over medium heat until fragrant
In a bowl, whisk together olive oil, lemon juice, honey/maple syrup, garlic, salt, and pepper
Combine snap peas, toast nuts, dried fruit, and basil in a large bowl
Pour dressing over salad and toss until evenly coated
Notes
Toast nuts while the peas are assembling to maximize crunch
Substitute sunflower seeds for a nut-free option
Store in an airtight container in the fridge for up to 2 days
For a vegan version, use maple syrup instead of honey
- Prep Time: 15
- Category: Recipes
- Method: Tossing
- Cuisine: Modern American
Nutrition
- Serving Size: 1 serving
- Calories: 190
- Sugar: 10g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 1.5g
- Carbohydrates: 24g
- Fiber: 7g
- Protein: 6g