Snap Pea Salad
Simple but with lots of flavor, this snap pea salad is a bold taste of spring. Great for brunches or backyard cookouts!
Servings: 4
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
Instructions
- 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.
