Sugar Snap Pea Salad

August 31, 2017

Sugar Snap Pea Salad


Sugar snap peas top the list of vegetables I reach for when the weather heats up. Their crisp, slightly sweet bite is as refreshing as it is healthy – irresistible in a number of dishes.  One of my favorite ways to serve the little green guys in in this Sugar Snap Pea Salad.  The balance of the sweetly aromatic mint with the savory shallot dressing produces a simple, sophisticated dish to smile about any time of day.




      2 pounds sugar snap peas, strings removed
        Ice cubes
          ½ cup mint leaves, very thinly sliced
            Edible flowers (optional)


          To make the salad:  Fill a large bowl with water and ice cubes and place close to the stove.  Steam the snap peas in a steamer set over boiling water just until the peas are crisp-tender but still bright green, 1 to 2 minutes.  Immediately plunge the snap peas into the bowl with the ice water for 1 to 2 minutes to stop the cooking.  Drain well.  Add the snap peas to another bowl with the vinaigrette and toss to coat.  Transfer the pea mixture to a serving bowl.  Sprinkle the mint over the snap peas.  Garnish with optional edible flowers and a light sprinkling of flaked salt, if desired, and serve.




              5 Tbs extra-virgin olive oil
                1 Tbs minced shallot
                  1 Tbs red wine vinegar
                    2 tsp fresh lemon juice
                      ½ tsp agave syrup
                        ½ tsp Dijon mustard
                          ¼ tsp sea salt
                            ¼ tsp freshly ground black pepper


                          Combine all ingredients in a small bowl or mason jar.  Whisk or shake vigorously until emulsified.






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Photo of Ingredients