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Snap Pea Salad with Zesty Lemon French dressing

We all the time love the prospect to focus on our favourite veggies, and the star of the present in the present day is the (crunchy & candy) snap pea! Our obsession with snap peas began earlier this yr once we found the magic that’s sautéed snap peas, and now we’re bringing you a easy and contemporary snap pea salad!

This salad is the right steadiness of vivid, tangy, and savory. It’s scrumptious served with pasta or fish, and it requires simply 10 elements, quarter-hour, and 1 bowl. Let’s snap to it!

Red pepper flakes, garlic, basil, olive oil, salt, shallot, pistachios, mustard, black pepper, sugar snap peas, lemon, and maple syrup

Tips on how to Make Snap Pea Salad

This recipe begins with a easy, lemony, mustard-infused dressing that contrasts superbly with the crunchy, subtly candy snap peas. It has waves of taste from contemporary garlic, salt, pepper, and shallot with maple syrup to offer somewhat candy steadiness and olive oil for richness.

Glass mixing bowl with olive oil, lemon juice, garlic, Dijon mustard, maple syrup, shallot, salt, and pepper

To reduce soiled dishes, we combine the dressing in a big serving bowl after which add the remaining elements straight into that bowl. However be happy to shake up the dressing in a jar if you happen to’re making it forward or if that’s extra your model.

Pouring sliced snap peas into a bowl of lemon mustard vinaigrette

The remaining salad elements embody contemporary basil (or different smooth herbs like mint or tarragon) for herby goodness, chopped pistachios for richness and crunch, and optionally available crimson pepper flakes for somewhat warmth and coloration distinction.

Give it a toss, and put together your tastebuds for deliciousness!

Sliced snap peas topped with chopped basil, pistachios, and red pepper flakes

We hope you LOVE this snap pea salad! It’s:

Vivid
Tangy
Crunchy
Contemporary
Easy
& Addictively scrumptious!

We adore it as a aspect in spring or early summer time (snap pea season!), particularly paired with our Simple Beet Falafel, Vegan Pasta Al Limone, Simple Pizza Burgers, or Lemon Baked Salmon.

Extra Contemporary & Easy Sides

When you do this recipe, tell us! Go away a remark, fee it, and don’t neglect to tag a photograph @minimalistbaker on Instagram. Cheers, buddies!

Using serving spoons to toss the snap pea salad with dressing

Prep Time 15 minutes

Complete Time 15 minutes

Servings 4 (~1-cup servings)

Course Aspect

Delicacies Gluten-Free, Vegan

Freezer Pleasant No

Does it hold? Finest when contemporary

DRESSING

  • 2 Tbsp lemon juice
  • 2 Tbsp olive oil
  • 1 clove garlic, minced or grated
  • 1 ½ tsp Dijon mustard
  • 1 tsp maple syrup (or honey if not vegan)
  • 2 Tbsp finely chopped shallot (optionally available)
  • 1/2 tsp sea salt (plus extra to style)
  • 1/4 tsp black pepper

SALAD

  • 4 cups thinly sliced sugar snap peas, ends trimmed, sliced at a diagonal
  • 1/4 cup chopped contemporary basil (plus extra for garnish // or sub tarragon or mint leaves)
  • 1/4 cup roughly chopped roasted salted pistachios (plus extra for garnish // or sub different roasted salted nut or seed of selection)
  • 1/8 -1/4 tsp crushed crimson pepper flakes (optionally available)
  • In a big serving bowl, mix the lemon juice, olive oil, garlic, mustard, maple syrup or honey, shallot (optionally available), salt, and pepper. Whisk to emulsify.

  • SALAD: To the identical bowl, add the snap peas, basil, and pistachios and toss to mix and coat with the dressing. Style and alter as wanted, including extra lemon juice for brightness, maple syrup for sweetness, or salt to style.

  • Garnish with further basil and pistachios and the crimson pepper flakes (optionally available). Serve instantly.

  • Finest when contemporary. The dressing may be made as much as 3 days prematurely by including the elements to a jar with a lid and shaking to mix. Let it come to room temperature earlier than tossing with the snap peas, basil, and pistachios. Not freezer pleasant.

*Loosely tailored from NY Occasions Cooking.
*Vitamin data is a tough estimate calculated with out optionally available elements.

Serving: 1 cup Energy: 148 Carbohydrates: 10.3 g Protein: 3.8 g Fats: 10.4 g Saturated Fats: 1.4 g Polyunsaturated Fats: 1.7 g Monounsaturated Fats: 6.8 g Trans Fats: 0 g Ldl cholesterol: 0 mg Sodium: 371 mg Potassium: 105 mg Fiber: 2.9 g Sugar: 4.8 g Vitamin A: 1178 IU Vitamin C: 52 mg Calcium: 59 mg Iron: 2.3 mg



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