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Filled with fresh herbs and crunchy almonds, this snap pea salad embraces spring and all its flavors. It’s ready in just about 15 minutes, so you can throw it together last-minute for any meal.
Snap peas are a favorite vegetable to grow at our house. I put in a tall squash tunnel, so anything that vines will happily climb its way around. Watching the peas climb as the pods get plump is one of those slow-down pleasures—and sneaking a taste test or two doesn’t hurt either.
If we can collect enough peas after snacking, I like to throw together a simple salad like this one. The flavor of the crisp peas is accentuated by the fresh herbs, and the salty feta adds a nice contrast.
Everything is tossed in a homemade lemon salad dressing and you’ve got a taste of spring ready to go.
Simple, yet fresh and flavorful. It checks all of my boxes!
Ingredients for snap pea salad
Full list of ingredients including quantities is located in the recipe card.
You’ll need:
- Sugar snap peas
- Shallot
- Fresh dill
- Fresh mint
- Crumbled feta cheese
- Slivered almonds
For the dressing:
- Olive oil
- Lemon juice and zest
- Dijon mustard
- Honey
- Garlic
- Crushed red pepper flakes
- Salt and pepper
I recommend toasting the almonds to add extra flavor. To do this, heat them gently over medium in a dry pan, stirring often. They can go from warm to burned very quickly, so watch closely! The almonds will only need a few minutes to get fragrant and toasty. Once toasted, remove from heat and pour into a bowl to cool before adding to the salad. You can do this in advance; store the toasted almonds in an airtight container once cooled.
How to make this recipe
Wash the snap peas and pat dry. Trim the ends, and remove any tough strings along the seam by pinching the stem end and pulling off the string.
This is a raw salad, so there’s no need to blanch the peas. They will stay crisp without that step.
Slice the pods thinly at an angle (on the bias). You don’t want to cut the peas too thickly, or the dressing won’t absorb as well.
Add to a serving bowl along with the shallot, dill, mint, feta, and toasted almonds.
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In a small bowl or mason jar, whisk together the dressing ingredients until smooth and emulsified. Taste and adjust any seasonings.
Drizzle half the dressing over the salad. Toss to combine and coat the salad with the dressing.
Taste the salad and add any additional salt, pepper, or lemon juice as desired.
You can serve the salad immediately, or let it rest for a few minutes to allow the dressing to be absorbed by the peas and let the flavors meld.
Storage tips
Leftover salad can be stored in the refrigerator for up to 2 days. The peas will soften as they sit and absorb more dressing, so eat the leftovers as soon as possible.
If you know you will have leftovers or want to make this salad in advance, combine everything except the feta and the dressing, and store the components separately. Toss it all together just before serving for the best flavor and texture.
You can make the dressing up to 4 days in advance of the salad.
Recipe suggestions
Don’t like feta? You can swap in goat cheese crumbles or shaved parmesan. If you use goat cheese, I recommend adding after tossing with the dressing, otherwise the creamy crumbles can get smushed into the peas.
Pistachios are a good swap for the almonds. You could also use sesame seeds or sunflower seeds for that crunch!
Instead of mint, try this recipe with basil for a different flavor.
Add leftover roast chicken or flaked salmon to make this spring salad a complete meal!
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Snap Pea Salad
Ingredients
- 6 ounces sugar snap peas
- ¼ small shallot, very thinly sliced
- ¼ cup finely chopped fresh dill
- ¼ cup finely chopped fresh mint
- ? cup crumbled feta
- ¼ cup toasted slivered almonds
Directions
- Trim the snap peas and slice them thinly on the bias. Add to a medium serving bowl.6 ounces sugar snap peas
- Add the sliced shallot, chopped dill, chopped mint, crumbled feta, and toasted almonds to the bowl with the snap peas.¼ small shallot, ¼ cup finely chopped fresh dill, ¼ cup finely chopped fresh mint, ? cup crumbled feta, ¼ cup toasted slivered almonds
- In a small bowl or jar, whisk together the olive oil, lemon juice, lemon zest, Dijon mustard, honey, crushed red pepper flakes, salt, and black pepper until smooth and emulsified.2 tablespoons olive oil, 1 tablespoon fresh lemon juice, 1 teaspoon lemon zest, 1 teaspoon Dijon mustard, 1 teaspoon honey, 1 clove garlic, ¼ teaspoon crushed red pepper flakes, Salt and black pepper
- Drizzle the dressing over the salad and toss gently until evenly coated.
- Taste and adjust seasoning with additional salt, pepper, or lemon juice if needed. Serve immediately or let sit for 5 minutes to allow the flavors to meld.
Notes
- To toast the almonds, warm them in a dry skillet over medium heat for 3-5 minutes, stirring often to prevent burning. Let cool completely before adding to the salad. Nuts may be toasted in advance and stored in an airtight container.
Want to save this recipe for later?
We’ll email a link to you, so you can come back to it later! Plus, we’ll send new recipes to your inbox weekly.
Nutrition
Nutrition information is provided as a courtesy and is an estimate based on online calculators. Any nutritional information found on Stetted should be used as a general guideline only.
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About Megan
I learned how to cook by exploring seasonal ingredients, and you can too! Meal time shouldn’t be stressful or complicated, and with fresh ingredients and easy methods, I’m here to help you enjoy the time spent in the kitchen. Read more…
