Bright green sugar snap peas are tossed with lemon zest, pistachio nuts, and olive oil for a light salad bursting with fresh flavor. The large parmesan shreds add salty flavor while the creamy lemon salad dressing adds moisture and a tangy bite.
Ingredients
Sugar Snap Pea Salad
- 1, 10 oz pack fresh whole snap peas ~2 ½ - 3 cups
- ¼ cup shaved parmesan cheese
- ¼ cup pistachio nuts roasted
- 1 tbsp lemon zest finely chopped (do not grate)
- 1 tbsp olive oil
Lemon dressing:
- juice from one lemon
- 1 tsp salt
- 1 tsp dijon or grain mustard
- 2 tbsp dairy free unflavored milk
- 1 ea garlic clove small
- ¼ cup olive oil
Instructions
- To make the dressing, blend all ingredients with a hand blender.
- For the salad, chop snap peas across the length at a diagonal. Place all chopped snap peas in a heat proof container and cover with boiling water.
- Drain immediately in a sieve and rinse in cold water - this will bring out the brightness of the green color in the snap peas while still keeping them crisp.
- Place snap peas in a serving dish and toss with olive oil (prevents from browning).
- Add lemon zest, nuts, and parmesan cheese and toss again. Finally, toss with dressing and serve.
Notes
To keep dairy free / vegan, serve without parmesan cheese
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