Sugar Snap Pea Salad on

Sugar Snap Pea Salad with Pecans & Feta

Sweet sugar snap peas combined with fresh lemon and parsley provide a crisp bite to start the spring produce season.
Servings 4 - 1/2 cup servings


  • 1 pound fresh sugar snap peas whole
  • ¼ cup freshly squeezed lemon juice about 1/2 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.


Recipe by Marisa Moore, Registered Dietitian Nutritionist