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+ servings
Two forks in a bowl of sugar snap pea salad.
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5 from 5 votes

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
Total Time15 minutes
Course: Salads, Sides
Cuisine: American
Diet: Gluten Free, Vegan
Servings: 6 people
Calories: 90kcal

Ingredients

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

Balsamic Vinaigrette

Instructions

  • 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.

Notes

~ 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.
 

Nutrition

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