POV: You bought the sugar snap peas at the farmers market and now you’re wondering what to do with them. Not to worry, I’ve got an insanely delish and super easy raw snap pea salad recipe with a simple homemade herby vinaigrette that will make all your spring produce dreams come true!
Ingredient Notes
Prep Vegetables for Salad
- Wash and trim snap peas. If you want to expose the peas inside their pods to a few of them for presentation, I think it’s a pretty thing to do.
- Thinly slice radishes and then cut into smaller pieces. You don’t have to be precise, just make them into bite sized pieces.
Make the herby lemon vinaigrette
Place olive oil, lemon juice, mustard, dill, basil, garlic, salt and pepper into the bowl of a food processor or small personal sized blender and process until smooth.
If you’re looking for an oil-free dressing to make with the snap pea salad, try my ginger miso dressing….it’ll take you just 5 minutes to make and it’s fabulous paired with the radishes and snap peas.
Toss & Serve
- Start with half the dressing, tossing well. Taste for seasoning adding more salt and pepper as desired and more dressing to taste.
- 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 in an airtight container 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.
- Any extra lemon vinaigrette can be stored in a glass jar in the fridge for 2 weeks, used with any fresh salad.
- This is an unbelievable salad to serve with crispy oven baked tofu.
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📖 Recipe
Raw Sugar Snap Pea Salad with Herby Vinaigrette
Ingredients
- 1 lb. fresh sugar snap peas. 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 cloves garlic
- 1 tablespoon Dijon mustard
- ¼ cup fresh lemon juice 1-2 lemons
- ⅓ 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.