Snap Pea Salad with Zesty Lemon Vinaigrette: A Fresh, Tangy Side
Bright flavors and crunchy textures come together in a single, effortless bowl.
Snap Pea Salad with Zesty Lemon Vinaigrette
When spring arrives and the produce aisles fill with crisp snap peas, there’s no better way to let them shine than with a salad that’s as colorful as it is flavorful. Our Snap Pea Salad with Zesty Lemon Vinaigrette celebrates these sweet, crunchy vegetables and pairs them with fresh herbs and toasted pistachios. Whether for a light lunch or a refreshing side at your dinner table, this salad delivers brightness, tang, and crunch with every bite.
Why Snap Pea Salad?
Snap peas offer a naturally sweet and crisp bite that’s delicious both raw and lightly cooked. In this recipe, their freshness is elevated by a simple, homemade lemon vinaigrette, turning basic ingredients into something truly special. The salad is:
- Fast: Ready in about 15 minutes
- Healthy: Made with wholesome, unprocessed ingredients
- Vegan-friendly: Easily adaptable for vegan or vegetarian diets
- Fresh: Brimming with seasonal flavor
- Crunchy: Thanks to the snap peas and roasted pistachios
How to Make Snap Pea Salad with Lemon Vinaigrette
Creating this salad involves a handful of simple steps and just one bowl, keeping prep and clean-up minimal. Here’s an overview of how to assemble and dress the snap pea salad for the best results.
Step 1: Prepare the Lemon Vinaigrette
The transformative element of this salad is its zesty lemon vinaigrette. With the pungency of Dijon mustard, the tang of lemon, the sweetness of maple syrup, and the savoriness of shallot and garlic, this dressing coats the snap peas in flavor.
- Lemon Juice: Provides a bright, refreshing acidity.
- Olive Oil: Adds body and fruity depth.
- Dijon Mustard: Infuses subtle heat and helps emulsify the dressing.
- Maple Syrup: Balances the acidity for just a touch of sweetness.
- Garlic & Shallot: Add savory depth and aromatics.
- Salt & Black Pepper: To season and tie the flavors together.
Simply whisk the ingredients together in a large serving bowl. If you’re preparing in advance, you can combine the dressing in a jar and shake it well—store refrigerated for up to three days and bring to room temperature before use.
Step 2: Assemble the Salad
After you mix your dressing, it’s time to add the salad ingredients directly into the same bowl. This not only saves you from extra dishes but allows the flavors to meld right away.
- Sliced Snap Peas: Use thin, diagonal slices for maximum crunch and visual appeal.
- Fresh Basil: Torn or roughly chopped, it adds brightness and a cool herbal note. Substitute mint or tarragon for a different herbal profile.
- Roasted, Salted Pistachios: Chopped pistachios bring a nutty, rich crunch. You can swap for another roasted, salted nut or seed if desired.
- Optional Red Pepper Flakes: For a hint of heat and color contrast.
Toss everything well so the vinaigrette coats every ingredient. Taste, adjusting lemon juice, salt, or maple syrup to your preference.
Step 3: Garnish and Serve
Finish the salad with more basil and pistachios as garnish, and if you enjoy a little kick, sprinkle some red pepper flakes on top. Serve immediately for maximum freshness and crunch.
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Snap Pea Salad with Zesty Lemon Vinaigrette: Full Recipe
Ingredients
Dressing
- 2 tablespoons lemon juice
- 2 tablespoons extra-virgin olive oil
- 1 clove garlic, minced or grated
- 1 ½ teaspoons Dijon mustard
- 1 teaspoon maple syrup (or honey, if not vegan)
- 2 tablespoons finely chopped shallot (optional)
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
Salad
- 4 cups sugar snap peas, ends trimmed, sliced thinly on the diagonal
- ¼ cup chopped fresh basil (or mint/tarragon)
- ¼ cup roasted, salted pistachios, roughly chopped (or other roasted salted nuts/seeds)
- ⅛–¼ teaspoon crushed red pepper flakes (optional)
Instructions
- In a large bowl, whisk together lemon juice, olive oil, minced garlic, Dijon mustard, maple syrup, shallot (if using), sea salt, and black pepper until the dressing is emulsified.
- Add the sliced snap peas, chopped basil, and pistachios to the bowl with the dressing. Toss well until the veggies and nuts are evenly coated.
- Taste and adjust the salad: add more lemon juice for extra brightness, more maple syrup if you like a sweeter vibe, or extra salt for flavor.
- Before serving, sprinkle with additional basil, pistachios, and crushed red pepper flakes for garnish.
- Serve immediately for peak freshness and crunch.
- Best served fresh.
- The vinaigrette can be prepared up to 3 days ahead—refrigerate in a jar and shake before use.
- This salad is not freezer friendly.
Why This Snap Pea Salad Recipe Works
This salad is a celebration of textures and flavors. The snap peas bring the crunch and sweetness, herbs provide a fragrant note, and pistachios add richness and depth. The lemon vinaigrette ties everything together, balancing acid, heat, and sweetness in one vibrant dish. With just 10 ingredients and minimal prep, it’s as easy as it is impressive.
Recipe Tips and Variations
- Use the freshest snap peas you can find—their crispness makes the salad sing.
- Herb variation: Substitute fresh mint or tarragon to tailor the flavor profile to your preference.
- No pistachios? Swap in roasted almonds, cashews, pecans, or toasted pumpkin seeds for a nut-free option.
- Add protein: Stir in crumbled feta or goat cheese (if not vegan), or add chickpeas for plant-based protein.
- Bulk it up: Toss in cooked grains like quinoa or farro for a heartier salad.
- Make it spicy: Increase the red pepper flakes for a bolder kick.
- Shallot optional? The shallot adds complexity, but the salad is still delicious if you skip it or substitute with thinly sliced scallions.
Nutrition Breakdown (Approximate per Serving)
| Nutrient | Approximate Amount |
|---|---|
| Calories | 120 |
| Fat | 8g |
| Carbohydrates | 9g |
| Protein | 3g |
| Fiber | 2g |
| Sugar | 4g |
| Sodium | 190mg |
Nutrition information is an estimate and will vary based on brand of ingredients and customizations.
Serving Suggestions and Pairings
Snap Pea Salad pairs beautifully with a variety of main dishes, making it a versatile addition to your spring and summer table. Try it with:
- Lemon Baked Salmon
- Vegan Pasta Al Limone
- Easy Beet Falafel
- Pizza Burgers
- Grilled Chicken or Tofu
This salad is ideal for picnics, potlucks, or a light lunch outdoors. For more inspiration, experiment with the following fresh and simple sides:
- Creamy Vegan Cucumber Salad
- Perfect Roasted Asparagus
- Crunchy Jicama Slaw
- Easy Vegan Polenta
Make-Ahead and Storage Tips
- Dressing: Can be made ahead and stored in the refrigerator for up to 3 days.
- Salad ingredients: For crunchiest results, slice and prep the snap peas close to serving time.
- Leftovers: Best eaten fresh. If you have leftovers, refrigerate in a covered container and enjoy within 24 hours—the salad may lose some crunch but will still taste great.
- Not freezer-friendly: Freezing will ruin the texture of the snap peas.
Frequently Asked Questions (FAQs)
Q: Can I use frozen snap peas instead of fresh?
A: For the best crisp texture and flavor, fresh snap peas are highly recommended. Frozen snap peas tend to lose their signature crunch when thawed.
Q: Can I substitute snow peas for snap peas?
A: Yes, snow peas can be used in a pinch. Slice them thinly as you would snap peas for a similar texture and appearance, though the flavor is a bit milder.
Q: Is there a nut-free alternative to pistachios?
A: Absolutely! Try toasted pumpkin seeds (pepitas) or sunflower seeds for a similar salty crunch without nuts.
Q: How do I store leftover salad?
A: Store leftovers in an airtight container in the fridge and eat within 24 hours for best flavor and texture. The salad will lose some crunch but remains tasty.
Q: Can I make the vinaigrette ahead of time?
A: Yes. Prepare the vinaigrette up to three days in advance and refrigerate. Let it come to room temperature and shake or whisk before tossing with the salad ingredients.
Recipe Notes
- This salad is loosely adapted from NY Times Cooking.
- Adjust the ingredients as desired for personal taste and dietary preferences.
- The recipe yields about 4 servings as a side dish.
- Nutrition information is an estimate, excluding optional ingredients.
Watch: Snap Pea Salad in Action
For a quick video demonstration, search “Snap Pea Salad with Zesty Lemon Vinaigrette – Minimalist Baker” on YouTube or browse cooking blogs for step-by-step visuals.
Share Your Version!
If you try this snap pea salad recipe, share your experience and photos on social media. Tag @minimalistbaker and use #snappeasalad for a chance to be featured. We love seeing your creative twists and serving ideas!
References
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