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This refreshing salad gives the perfect blend of sweet, savory with a twist of tang to keep the fork coming back for more. It’s a nice addition to a salty meal, refreshing and crunchy on the palate. Peas can be prepared two days ahead of time, or salad mixed with its dressing can be prepared 1 day ahead of time.

Mint-a-fied Sugar Snap Pea Salad


1 -1/2 lbs sugar snap peas, ends snapped off and strings removed

salt and pepper to taste

1/4 cup finely chopped fresh mint

1 small shallot, minced

1 tsp grated lemon zest (do not scrape bitter white part of lemon)

1 TBS lemon juice

1 tsp Dijon mustard

1 tsp honey

3 TBS extra virgin olive oil

1/2 cup crumbled feta


Clean peas and remove ends and strings. Prepare an ice bath in a large bowl; 4 cups water and 4 cups ice cubes. Set aside.

In a large pot, on high-heat, bring 4 quarts of water to a boil. Add peas and 1 TBS salt and cook until crisp and tender, approximately 2-3 minutes. Drain peas in a colander and immediately transfer to the ice bath to cool completely. Remove peas from water, pat dry with paper towel.

Cut peas in half crosswise. At this point, peas can be refrigerated for 2 days in a zip-lock bag.

To prepare salad dressing, in large bowl whisk mint, shallot, lemon zest, lemon juice, mustard, honey and oil. Add peas and cheese to bowl and toss well to combine. Season with salt and pepper. Serve chilled or at room temp.

Salad can be place in an airtight container for 1 day, once mixed with dressing.

Serves 4-6