Snap Pea Salad with Fresh Mint and Toasted Pine Nuts

A vibrant celebration of spring on a plate, this sugar snap pea salad bursts with bright green hues, an irresistible crunch and a refreshing, garden-fresh flavor. Sugar snap peas—a delicious hybrid of English and snow peas—are not only naturally sweet but also a powerhouse of nutrition. Rich in fiber, vitamin C and vitamin K. Early spring vegetables like sugar snap peas, with their delicate flavors and crisp textures, are a reminder of nature’s renewal, bringing a welcome brightness after the heartier, root-heavy produce of winter. Here, the peas are sliced into delicate slivers and tossed with fragrant mint, nutty toasted pine nuts, and ribbons of salty Parmesan. A drizzle of olive oil, a squeeze of fresh lemon juice, and a touch of zest elevate the flavors, making every bite a perfect balance of freshness and richness. No cooking required—just pure seasonal beauty on a plate!

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Servings: 4 servings

Ingredients

• 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

Instructions

• 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.

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