We had a bonafide blizzard in Colorado over the weekend, with some places accumulating over 3 feet of snow! So needless to say, I spent the entire two days snuggled up next to a toasty fire dreaming of spring. Unfortunately, more snow is in the forecast, so the only taste of spring I’ll be experiencing any time soon is what I can make in the kitchen. And today’s recipe for sugar snap pea salad is exactly the type of dish to make that happen.
It’s a simple dish consisting of thinly sliced snap peas and radishes along with a handful or two of arugula. All of which is tossed in a basic dressing made out of lemon juice, balsamic vinegar, olive oil, and honey. The colors are vibrant, it has a great crunchy texture, and the sweet and sour dressing perfectly pairs with the vegetal taste of the snap peas. And best of all it’s incredibly easy to make, only requiring 10 minutes of your time.
Tips, Tricks & Suggestions
- Fresh snap peas have a fibrous string that runs the entire length of their shell. And while the strings are perfectly edible, they can be unpleasant to chew. So if you really want to take this snap pea salad to the next level I highly suggest you remove the strings. Check out this article from Bon Appetit that does a great job of explaining how to do it.
- There’s no right or wrong way when it comes to slicing the snap peas. You can cut them in half to make big pieces, you can cut them into quarters for small chunks, or you can do like I do and slice them on a diagonal for thin strips.
- Check out our other salad recipes like Arugula & Mushroom Salad, (No Mayo) Broccoli Salad, Shirazi Salad, and Farro & Arugula Salad.
Snap Pea Salad Recipe
Total time: 10 minutes
Servings: 4
Ingredients
8 oz. of sugar snap peas, sliced thin
1 Cup of loosely packed arugula
4 to 6 radishes, sliced thin
For the dressing:
3 Tablespoons of extra virgin olive oil
1 Tablespoon of balsamic vinegar
1 Tablespoon of lemon juice
2 Teaspoons of honey
Salt & pepper to taste
Instructions
- Get out a large mixing bowl and add the sliced sugar snap peas, sliced radishes, and the cup of arugula to it.
- Make the dressing: Get out a small mixing bowl and add off of the ingredients for the dressing to it. Then use a whisk to mix and incorporate all of the ingredients together.
- Pour the dressing over the snap peas, radishes, and arugula. Use two large spoons to toss everything together and serve immediately.
Snap Pea Salad Recipe
Ingredients
- 8 oz. of sugar snap peas sliced thin
- 1 Cup of loosely packed arugula
- 4 to 6 radishes sliced thin
For the dressing:
- 3 Tablespoons of extra virgin olive oil
- 1 Tablespoon of balsamic vinegar
- 1 Tablespoon of lemon juice
- 2 Teaspoons of honey
- Salt & pepper to taste
Instructions
- Get out a large mixing bowl and add the sliced sugar snap peas, sliced radishes, and the cup of arugula to it.
- Make the dressing: Get out a small mixing bowl and add off of the ingredients for the dressing to it. Then use a whisk to mix and incorporate all of the ingredients together.
- Pour the dressing over the snap peas, radishes, and arugula. Use two large spoons to toss everything together and serve immediately.
