Sugar Snap Pea Salad
Posted: | Categories: Recipes | Tags:Add me to a bowl gluten-free salad spring vegan
Sugar Snap Pea Salad
Melissa Ben-Ishay
Savory Recipes
As soon as sugar snap peas come into season, I try to eat them all up. They’re the perfect snack and add just the right amount of crunch to any salad you add them to. And they’re so cute! I decided to celebrate the season by adding the peas to one of my other favorite salads, Cukes & Beans. It’s really that simple! Eat it in a pita or serve it as a refreshing side for the barbecue.
Ingredients
- 1 cup green beans, trimmed
- 5 Persian cucumbers
- 1 cup sugar snap peas, trimmed
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- 3 tablespoons fresh dill, chopped
- 3 tablespoons olive oil
- 1 teaspoon salt
- ¼ teaspoon black pepper
- Juice of 1 lemon
- 1 garlic clove, grated
- 3 tablespoons nutritional yeast
- Splash of white vinegar
Directions
Bring a large pot of water to a boil and set up an ice bath.
- Trim and chop the green beans, then add them to the water. Boil for 1 minute, then use a spider or fine mesh strainer to transfer them to the ice bath to stop the cooking.
- While the beans cool, chop the cucumbers and peas and add them to a large bowl.
- In a small bowl, whisk together the dressing ingredients.
- Add the cooled green beans to the salad bowl and pour in the dressing. Mix to get the veggies evenly coated.
- Serve immediately. Leftovers are great in a bowl or on toast.
