Simple. Tasty. Fresh.
I’m heading out to the Everything Food Conference this week in Utah. I’m so excited to meet some of my blogging friends in person, to take some interesting classes, connect with brands I’d like to work with, and soak up all things food blogging. Meanwhile, in other news, sugar snap peas are in season. Applause, applause, applause. It takes just a few minutes to prepare this raw sugar snap pea salad with a delicious fresh herb and lemon vinaigrette. Upon hearing this news, the crowd goes wild!
Fresh, seasonal ingredients shine in this simple salad
Seriously, that is my reaction. A bit overdone? Perhaps, but sugar snaps are one of my favorite veggies to snack on. Plain and simple. They are delicious as is. So, imagine what happens when you add in a bit of radish for flavor and then pour on a seasonal fresh dressing? Just pure yum. Not only that but you can make this salad in just about 5 minutes! OK, maybe closer to 10 if you’re not fast with the knife…but still totally worth it.
Tasty seasonal veggies are the stars in this simple salad
Reasons to love Sugar Snap Peas:
- Low in calories
- Good for your bones: ample amounts of vitamin K and iron.
- High in vitamin C—an antioxidant that helps build immunity, reduce heart disease risk and help control blood pressure.
- Good source of fiber: help regulate blood sugar and your digestive system.
- Naturally sweet taste.
Fresh herbs for a simple and healthy dressing.
Fresh Herb and Lemon Vinaigrette:
- Super simple to make. Put it all in a blender or food processor.
- Ingredients are naturally anti-inflammatory, anti-bacterial and full of anti-oxidants.
- Light and tasty: use it for any salad. It’s especially good on this chopped salad.
Nutritious and delicious snap peas in a simple salad.
One of the best things about this raw sugar snap pea salad is that you can prep and dress and leave it in the fridge until you’re ready for it. Not only will this tasty salad not wilt, but the flavors will intensify and it gets better and better each day. Light and refreshing. Nutritious and delicious. Simple and tasty.
Sugar snap season has just begun! With the fresh herbs in my garden, this simple salad will be gracing our table for months to come!
📖 Recipe
Raw Sugar Snap Pea Salad
Ingredients
- 1 lb. fresh sugar snap peas. approx. 4 cups trimmed and halved.
- 1 bunch radishes trimmed and sliced thin or julienned.
Vinaigrette
- 1 cup fresh basil firmly packed
- ¾ cup fresh dill firmly packed
- 3 small cloves garlic
- 1 Tablespoon Dijon mustard
- ¼ cup fresh lemon juice 1-2 lemons
- ½ cup olive oil
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground pepper
Instructions
- Wash and trim snap peas. Remove string and ends, then cut in half.
- Wash and trim radishes and then thinly slice, stack and julienne.
Make Vinaigrette:
- Place all ingredients in food processor or blender and process thoroughly. Taste for seasoning, adding additional S+P to taste.
- Place peas and radishes in a bowl. Pour half the dressing over and mix well. Add more dressing as needed.
- Dressed salad with stay good in the fridge for up to 5 days.
- Extra dressing can be stored in the fridge in a covered container for up to a week.
Nutrition
Note
The nutrition calculations were done using online tools. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you used. You are ultimately responsible for ensuring that any nutritional information is accurate, complete and useful.
Gloria
I LOVE snap peas. I always have some in the fridge. The perfect low-calorie snack food. They are also great in salads like this. Perfect for all the BBQ parties that are just around the corner. You can never have too many salad recipes.
Jenni LeBaron
Yum! This salad sounds perfectly healthy and fresh, I love sugar snap peas and this vinaigrette is a really lovely addition to the mix. Great recipe for a warm-weather side!
Debra Klein
Thanks so much! Enjoy.
Debra Klein
Totally agree, you can never have too many recipes like this before BBQ season.
Tracy
Oh I so wish I could have gone to that conference! I bought a ticket for last years and then got pregnant and would have been almost 8 months preggo so I had to cancel! This salad though – I am LIVING for all things sugar snap peas. They’ve been my afternoon snack for weeks now and I just planted a bunch in our garden! I cannot wait to make this recipe!!
Dana
I am SO into sugar snap peas and radishes right now. Especially together. The sweetness and the peppery-ness go so well together. I love that you’ve just tossed them into their own little salad to celebrate how they compliment one another. This could be a side to pretty much any summer dish. So crisp and cooling!
Trish Bozeman
This is seriously my dream spring salad! This time of year I crave all the peas and radishes and I’m just drooling over that herby mustardy lemon sauce. You’re right about spring peas being the best just raw. Simple is definitely better and I love this!
Debra Klein
I totally agree. I keep making this over and over and it’s always delish….and just what I’m craving.
Debra Klein
Right? So well said.
Debra Klein
Oh, I WISH I had some already growing in my garden…we are still a few weeks away from trusting there won’t be a frost. Lucky you….and when it works well for you to go to EFC, you will LOVE everything about it. It was AWESOME.
Trish
Is there a way to make the dressing without oil? Would it be just as good without it & leave everything else the same? I can’t have oil.
Debra Klein
The herbs are really the most tasty part of the dressing/salad, so I wouldn’t skip it….I think you could substitute the 1/2 cup oil with 1/4 cup tahini mixed with 1/4 cup water….but otherwise follow the directions and it should still be delish! Let me know how it goes.