Sugar Snap Pea Salad
A super crunchy, tasty salad that fits in just as well at a summer picnic as it does at a dinner party. Bonus: It's quick and easy to make!
Prep Time15 minutes mins
Total Time15 minutes mins
Course: Salads, Sides
Cuisine: American
Diet: Gluten Free, Vegan
Servings: 6 people
Calories: 90kcal
Sugar Snap Pea Salad
- 4 cups sugar snap peas halved
- ½ cup frozen green peas defrosted
- 1 English cucumber diced
- ½ of a red onion sliced thin
- 2 tablespoons chopped fresh dill or to taste
- 4 mint leaves or to taste
- salt or to taste
- black pepper
Add all the salad ingredients to a medium bowl and toss well.
Whisk the vinaigrette ingredients in small bowl.
Pour the vinaigrette over the salad and toss well.
Serve at room temperature or chilled.
~ Cut the sugar snap peas in half to make them easier to eat.
~ Use an English cucumber, which has thin skin and very few seeds.
~ Thaw the sweet green peas on the counter or in the microwave safe dish for about a minute.
~ Be sure to use fresh herbs, not dried!
~ This salad can be served immediately, but is even better when it has time to sit to allow the flavors to meld.
~ This salad is gluten free, oil free, nut free, soy free and vegan!
~ Great for meal prep! You can make this dish several days in advance.
~ Makes a great side dish for picnics, potlucks, and backyard BBQs.
Storage/Freezing
Store leftovers in an air-tight container in the fridge for 3 to 4 days.
I do not recommend freezing this Sugar Snap Pea Salad.
Calories: 90kcal | Carbohydrates: 20g | Protein: 4g | Sodium: 132mg | Potassium: 235mg | Fiber: 4g | Sugar: 10g | Vitamin A: 1650IU | Vitamin C: 92.4mg | Calcium: 80mg | Iron: 3.2mg