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There’s something magical about the way certain foods can transport us back to cherished memories. For me, sugar snap pea salad is one of those dishes. I remember the first time my babcia introduced me to these crunchy little gems. It was a sunny afternoon in Chicago, and she had just picked them fresh from her modest backyard garden. With a twinkle in her eye, she handed me a handful and said, “Taste the sunshine, Dana.” Ever since, sugar snap peas have been a staple in my kitchen, a nod to those carefree days spent in Babcia’s garden, and a reminder of the simple joys of life.
Fast forward to today, and this sugar snap pea salad has become a family favorite. It’s a dish that brings together the crispness of the peas with a medley of vibrant flavors and textures. My husband, who claims he’s not a salad person, always goes back for seconds, and even my kids, Ella and Peter, have been known to sneak a few peas before dinner. The secret, I believe, lies in the combination of fresh ingredients and a dressing that ties everything together in a symphony of taste.
Why You’ll Love This Recipe
This sugar snap pea salad is not just about nostalgia; it’s a celebration of fresh, wholesome ingredients. Here’s why you’ll love it:
- Quick and Easy: This salad comes together in just 15 minutes, making it perfect for busy weeknights or a quick lunch.
- Crunchy and Refreshing: The sugar snap peas provide a delightful crunch, while the dressing adds a refreshing zing.
- Healthy and Nutritious: Packed with vitamins and fiber, this salad is a nutritious addition to any meal.
- Versatile: Enjoy it as a side dish, or add grilled chicken or tofu for a complete meal.
Ingredients
Here’s what you’ll need to make this delightful sugar snap pea salad:
- 2 cups sugar snap peas, trimmed
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/4 cup feta cheese, crumbled
- 1/4 cup almonds, sliced and toasted
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Step-by-Step Instructions
- Prepare the Peas: Bring a pot of water to a boil. Add the sugar snap peas and blanch for 2 minutes. Drain and immediately transfer to a bowl of ice water to stop the cooking process. This keeps them crisp and vibrant.
- Mix the Salad: In a large bowl, combine the blanched sugar snap peas, cherry tomatoes, red onion, feta cheese, and toasted almonds.
- Make the Dressing: In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper until well combined.
- Toss and Serve: Pour the dressing over the salad and toss gently to coat. Serve immediately or refrigerate for up to an hour to let the flavors meld.
What Makes This Recipe Special
- Quick and easy to prepare
- Packed with flavor and nutrition
- Perfect for any occasion
- Customizable to your taste preferences
- Budget-friendly ingredients
Expert Tips for Success
For the best sugar snap pea salad, keep these tips in mind:
- Blanching: Don’t skip the ice bath after blanching the peas. It keeps them crisp and prevents overcooking.
- Dressing: Adjust the seasoning to your taste. A little extra lemon juice can brighten the flavors even more.
- Make Ahead: You can prepare the salad ingredients ahead of time and store them separately. Toss with the dressing just before serving.
When I make this recipe, my go-to tool is the MOSFiATA 8″ Professional Chef’s Knife for slicing the veggies with precision. It makes prep work a breeze. And for those almonds, a quick toast in a 4.2 Quart Cast Iron Dutch Oven adds a perfect nutty crunch. Trust me, these tools make all the difference!
Variations and Substitutions
Feel free to get creative with this sugar snap pea salad:
- Protein Boost: Add grilled chicken, shrimp, or tofu for a heartier meal.
- Cheese Swap: Try goat cheese or blue cheese for a different flavor profile.
- Nuts: Swap almonds for walnuts or pecans if you prefer.
- Herbs: Fresh mint or basil can add a delightful aroma and flavor.
Serving Suggestions
This sugar snap pea salad is perfect on its own, but here are a few ideas to make it a complete meal:
- Side Dish: Pair it with grilled fish or chicken for a light, balanced meal.
- Lunch: Serve it over a bed of quinoa or couscous for a filling lunch.
- Beverage: A crisp white wine or a refreshing iced tea complements the salad beautifully.
FAQs
Can I make this salad ahead of time?
Yes, you can prepare the ingredients ahead of time and store them separately. Toss with the dressing just before serving to keep everything fresh and crisp.
How long will the salad keep?
The salad is best enjoyed fresh, but it can be stored in the refrigerator for up to 2 days. Keep in mind that the peas may lose some of their crispness over time.
Can I use frozen sugar snap peas?
Fresh sugar snap peas are ideal for this salad, but if you’re in a pinch, frozen peas can be used. Just be sure to thaw and drain them well before using.
Final Thoughts
I hope this sugar snap pea salad brings a bit of sunshine to your table, just as it does for my family. It’s a simple, yet delightful dish that celebrates fresh ingredients and cherished memories. I’d love to hear how it turns out for you, so feel free to share your results and any creative twists you add!
👉 I hope you loved making this Sugar Snap Pea Salad—it’s like a bite of summer in every forkful. If you’re hungry for more fresh and vibrant dishes, check out these recipes: Spring Quinoa Salad, Creamy Avocado Pasta, and Roasted Vegetable Medley. Join us on our Facebook Page and Facebook Group — and don’t forget to follow on Pinterest for daily inspiration!
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Sugar Snap Pea Salad: 7 Healthy Ingredients
A fresh and crunchy salad featuring sugar snap peas, cherry tomatoes, and a zesty dressing.
Keep the screen of your device on while you follow the steps.
- Bring a pot of water to a boil. Add the sugar snap peas and blanch for 2 minutes. Drain and immediately transfer to a bowl of ice water to stop the cooking process.
- In a large bowl, combine the blanched sugar snap peas, cherry tomatoes, red onion, feta cheese, and toasted almonds.
- In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper until well combined.
- Pour the dressing over the salad and toss gently to coat. Serve immediately or refrigerate for up to an hour.