This easy, healthy spring salad is perfect for brunch, lunch and picnics. Made simply with sugar snap peas and honey lemon dressing it’s sure to please.
Spring is the peak season for sugar snap peas. Because they are so sweet right now, you won’t need to add any sugar to this salad – though a drizzle of honey along with the feta would take it over the top!
Sugar snap peas tend to go unnoticed but have a lot to offer. These fresh peas are a healthy, nutritious vegetable to add to your spring and summer menus.
Take them along as a portable snack, use them to scoop hummus or make them the base of a no-cook salad.
To prepare sugar snap peas, be sure to rinse them before eating. You might want to also remove the string seam by simply pulling it. However, that is optional as it is edible.
To make this a vegan salad: Eliminate it or use vegan feta and swap the honey for an equal amount of vegan sugar.
Nuts. The pecans add a soft, sweet flavor to the salad but sunflower seeds would be a perfect swap for a more subtle flavor. Sunflower seeds are also perfect for those with a tree nut allergy.
Fresh Herbs. Sugar snap peas and mint got well together. But this recipe works great with parsley, mint or tarragon. The fresh herbs add a pop of flavor so do try to use them if at all possible.
Lemon. The citrus juice is the acid for the dressing. If you don’t have fresh lemon on hand, add vinegar. Use an equal amount of a red wine, champagne or white wine vinegar for the lemon juice. I do not recommend using bottled lemon juice.
Sugar snap peas are a non-starchy vegetable. They are an excellent source of vitamin C, potassium and iron. 1 cup of sugar snap peas provides just under 2g fiber too.
Sugar snap peas can be eaten raw – no cooking required. They work best raw in this salad with the chilled feta, pecans and dressing.
Serve this salad as a side for a potluck lunch, picnic or cookout. It’s a refreshingly, crisp vegetable dish that packs a nutritious punch.
Sugar Snap Pea Salad with Pecans & Feta
- 1 pound fresh sugar snap peas whole
- ¼ cup freshly squeezed lemon juice about ½ a lemon
- 2 tablespoons fresh flat leaf parsley chopped
- 1 clove garlic minced
- salt and pepper to taste
- ¼ cup toasted pecans
- 2 tablespoons crumbled feta cheese
- Blanch the sugar snap peas for 2 minutes. Shock in ice water. Set aside.
- Whisk together the lemon juice, parsley, garlic, salt and pepper. Toss the sugar snap peas with the dressing. Sprinkle with toasted pecans and feta cheese.Serve.