Snap Pea Salad

Ingredients

Dressing

2 Tbsp lemon juice

2 Tbsp olive oil

1 clove garlic, minced or grated

1 ½ tsp Dijon mustard

1 tsp maple syrup (or honey if not vegan)

2 Tbsp finely chopped shallot(optional)

1/2 tsp sea salt (plus more to taste)

1/4 tsp black pepper

Salad

4 cups thinly sliced sugar snap peas, ends trimmed, sliced at a diagonal

1/4 cup chopped fresh basil (plus more for garnish // or sub tarragon or mint leaves)

1/4 cup roughly chopped roasted salted pistachios (plus more for garnish // or sub other roasted salted nut or seed of choice)

1/8 -1/4 tsp crushed red pepper flakes (optional)

Instructions

  1. In a large serving bowl, combine the lemon juice, olive oil, garlic, mustard, maple syrup or honey, shallot (optional), salt, and pepper. Whisk to emulsify.

  2. SALAD: To the same bowl, add the snap peas, basil, and pistachios and toss to combine and coat with the dressing. Taste and adjust as needed, adding more lemon juice for brightness, maple syrup for sweetness, or salt to taste.

  3. Garnish with additional basil and pistachios and the red pepper flakes (optional). Serve right away.

  4. Best when fresh. The dressing can be made up to 3 days in advance by adding the ingredients to a jar with a lid and shaking to combine. Let it come to room temperature before tossing with the snap peas, basil, and pistachios. Not freezer friendly.

Enjoy!

Source

RecipesApril Vilessnap peas