Sugar Snap Pea Salad
This bright, crisp salad is the perfect summer side dish! Vegan, oil free and bursting with the sweet flavor of sugar snap peas!
Ingredients
- 12 ounces sugar snap peas washed, ends & strings removed
- ½ cup english cucumber slices thinly sliced by hand or box grater/mandolin
- ½ small red onion sliced paper thin (or as thin as you can)
- ½ cup fresh mint (or other herb of choice) thinly sliced
Dressing
- ¼ cup good quality white balsamic vinegar eg Lemon Zest Balsamic Vinegar from Olive Oil Etcetera*
- 2 teaspoons dijon mustard
- 2 teaspoons stone ground mustard
- ½-1 clove garlic pressed or finely grated
- 2 teaspoons agave syrup
- salt & pepper to taste
Instructions
- Start by prepping all your veggies. Cucumbers and red onion should be thinly sliced by hand or with a mandolin. Sugar snap peas should be washed, have ends and any fibrous strings removed and sliced in half on the diagonal, and fresh herbs should be thinly sliced or chopped.
- Place sliced cucumbers into a colander, toss them with a pinch of salt and place colander over a bowl or sink to allow excess water to drain off of them.
- Bring a large pot of water to a boil. While water is heating up, grab a large bowl and fill it with ice and water. If your red onion is bitter, add it to the ice water bowl now to cut the bitterness.
- Once water is boiling add the snap peas and cook for 1 minute. Carefully drain off boiling water into sink and then add the snap peas into the ice bath you prepared to stop the cooking process.
- While they cool, to a large bowl add all the dressing ingredients and whisk together.
- Remove any remaining ice from onion and snap peas and drain off the water. Dry as best you can by allowing it to sit or using a clean tea towel to pat dry. Add sugar snap peas, onions, herbs and cucumbers to the bowl with the dressing. Mix to combine and add salt & pepper to taste. Enjoy!
Notes
*I enjoy this Lemon Zest Balsamic Vinegar best in this recipe. This is not an affiliate link, it's just my favorite!