With its bright green colors and crisp, crunchy texture, this sugar snap pea salad is the perfect way to celebrate the fresh flavors of spring! Sugar snaps are a non-starchy vegetable that’s a cross between traditional English peas and snow peas. They’re high in fiber and antioxidants and entirely edible, including the pod. I slivered the raw pea pods lengthwise and tossed them with olive oil, fresh mint leaves, shaved parmesan cheese, lightly toasted pine nuts, lemon zest and fresh lemon juice. This salad is a true delight for the senses and best of all it’s incredibly easy to make with no cooking required!
- 1 pound fresh sugar snap peas
- 1/3 cup fresh mint leaves roughly chopped
- 1/2 cup pine nuts lightly toasted
- 2 tablespoons extra-virgin olive oil
- 1/4 cup freshly shaved parmesan cheese use a vegetable peeler to shave the cheese
- zest of a lemon
- juice of a lemon about 2 tablespoons
- Pinch of sea salt
- There may be a tough string at the seam of the pods that need to be removed before eating. There are stringless varieties and young peas that often don't have a string. To remove the string, pinch off the tip at the stem end, pull away the string and discard. Cut the peas crosswise on the diagonal into 1/4-inch-thick pieces.
- In a medium bowl, toss together the snap peas, mint, pine nuts, olive oil, parmesan cheese, lemon zest, lemon juice and a pinch of salt. Adjust seasoning as needed and serve.
Sounds SO yummy and easy and great for Spring!
Definitely going to make this recipe!
Pingback: Sugar Snap Pea Salad with Fresh Mint and Toasted Pine Nuts — Zest For Cooking | My Meals are on Wheels