Sugar Snap Pea Salad is a crunchy way to enjoy these vibrant gems. It’s perfect as an appetizer or side dish with your next meal. And the best part? This recipe only takes 15 minutes to prepare!
Why is sugar snap pea salad perfect for summer?
Biting into a sugar snap pea is like biting into a crisp, juicy apple. They’re sweet and fresh with just the right balance of crunchy and chewy texture. This salad doesn’t require any cooking either and is versatile in that you can add whatever other veggies you wish!
A bit about Sugar Snap Peas:
-The sugar snap pea is a member of the legume family, which also includes soybeans and lentils.
-Sugar Snap peas are best eaten raw or just barely warmed in order to preserve their crispness. Cooked too long, they become limp and lose flavor.
-They’re available year-round at most markets but peak season runs from late Spring through early Fall.
-Sugar snaps can be stored in an airtight plastic bag for up to one week after being bought; wrap them loosely so that they will remain fresh longer!
What are the health benefits of sugar snap peas?
-The sugar snap pea is low in calories and high in fiber, which makes them a good vegetable to incorporate into your diet. Fiber helps regulate the body’s absorption of nutrients as well as reducing cholesterol levels.
-Sugar Snap peas are rich in iron. Iron carries oxygen to cells throughout the body – especially important for menstruating women or pregnant ladies!
What should you eat with this dish?
This light side dish can be eaten by itself but also pairs perfectly with grilled meats, stews, casseroles…anything really! And it will make any meal feel more satisfying because there’s protein and veggies all wrapped up together!
How do I make this delicious salad?
Here’s what you’ll need:
- ½ cup extra-virgin olive oil
- ¼ cup Chardonnay vinegar or other white wine vinegar
- 2 teaspoons grated lemon zest plus 2 tablespoons fresh lemon juice
- 2 teaspoons minced shallot
- 1 teaspoon honey
- 1 pound fresh sugar snap peas (about 7 cups)
- 3 cups shredded rotisserie chicken
- 1 cup high-quality whole-milk ricotta cheese (such as Galbani)
- ½ cup thinly sliced red onion, rinsed in cold water, and patted dry
- 1 cup packed fresh mint leaves
- 1 ¾ teaspoons kosher salt
- ½ teaspoon black pepper
- ½ cup toasted sliced almonds
Instructions:
To make the dressing
Whisk together oil, Chardonnay vinegar, lemon zest and juice, shallot, and honey in a large bowl.
To make the salad
- Thinly slice snap peas lengthwise
- Add snap peas, chicken, ricotta, and onion to the dressing..
- Tear mint leaves directly into a bowl. Sprinkle with salt and pepper.
- Stir salad until well combined.
- Sprinkle with almonds and serve.
Recipe
Ingredients
- ½ cup extra-virgin olive oil
- ¼ cup Chardonnay vinegar or other white wine vinegar
- 2 teaspoons grated lemon zest plus 2 tablespoons fresh lemon juice
- 2 teaspoons minced shallot
- 1 teaspoon honey
- 1 pound fresh sugar snap peas about 7 cups
- 3 cups shredded rotisserie chicken
- 1 cup high-quality whole-milk ricotta cheese such as Galbani
- ½ cup thinly sliced red onion rinsed in cold water, and patted dry
- 1 cup packed fresh mint leaves
- 1 ¾ teaspoons kosher salt
- ½ teaspoon black pepper
- ½ cup toasted sliced almonds
Instructions
- Thinly slice snap peas lengthwise
- Add snap peas, chicken, ricotta, and onion to the dressing..
- Tear mint leaves directly into a bowl. Sprinkle with salt and pepper.
- Stir salad until well combined.
- Sprinkle with almonds and serve.
Nutrition
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Frequently Asked Questions:
How should I store the leftovers for this salad?
Sugar snap pea salad will last for two to three days in the refrigerator and should be stored in an airtight container.
Are there any tips for taking this salad from good to great?
Yes, here are a few tricks you can do to take your sugar snap pea salad from good to great!
Add-ons: chopped fresh spinach leaves instead of the red onion; other seasonal vegetables like radishes or cucumbers.
Toppings: sprinkle with Parmesan cheese and serve with crusty bread for dipping in the dressing.
Mix-ins: toss this crunchy salad together with grilled chicken strips, roasted corn kernels, cilantro, scallions, and lime juice for an Asian spin on barbecue flavors. Add diced avocado for extra flavor and texture too!