This Sugar Snap Pea Salad is a refreshing and vibrant dish, combining the crisp sweetness of sugar snap peas, the peppery bite of arugula, the crunch of radishes, and the tangy creaminess of feta. Tossed in a light and tangy lemon vinaigrette, it’s perfect for a light meal or a refreshing side dish.
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Sugar Snap Pea Salad Recipe
There is never too many fresh fun salads you can serve in spring and summer and this is one of those perfect ones! Made with sweet snap peas this salad uses basic and fresh ingredients to make a surprisingly simple salad that dishes out bold and complex flavors that your taste buds will love!
This Sugar Snap Pea Salad can stand alone as a light meal or be served as a side dish with grilled meats, fish, or other main courses. Its fresh flavors and textures complement a variety of dishes, making it a versatile addition to your meal repertoire!
The combination of crisp sugar snap peas, the peppery bite of arugula, the crunchy radishes, and the tangy creaminess of feta creates a harmonious blend of flavors. With the addition of a simple dressing that is light and lemony that ties everything together, making every bite a delightful experience.
And lets not forget this salad is packed with nutritious ingredients. Sugar snap peas are rich in vitamins C and K, arugula provides a good source of calcium and potassium, radishes offer vitamin C and antioxidants, and feta cheese adds a dose of calcium and protein.
Ingredients
- Garlic Clove – We don’t want to overpower the taste of the dressing with too much garlic so we are simply going to crush the garlic and have it rest in the dressing releasing its flavors and remove it before we add the dressing to the salad, this give the perfect hint of garlic.
- Fresh Lemon Juice – Fresh is a must for the best tasting vinaigrette dressing.
- Red Wine Vinegar – For some acidity. You could also use white wine vinegar as a substitute.
- Dijon Mustard – To flavor the dressing, just a little bite of dijon mustard goes a long way.
- Kosher Salt – If you don’t have kosher salt use sea salt instead!
- Extra-Virgin Olive Oil – For the dressing, make sure you use a good tasting olive oil so that your dressing will taste good!
- Ground Black Pepper – Use fresh cracked black pepper and measure this one with your heart.
- Sugar Snap Peas – The star of the dish, I like to look for big fresh juicy ones, they are usually the best and sweetest.
- Radishes – These are great for adding crunch and a little bit of flavor.
- Baby Arugula – Two ounces is about 2 large handfuls. I like the flavor of the bitter arugula in this salad because it rounds out with the fresh sugar snap peas but feel free to use other greens in this salad as well.
- Crumbled Feta – And to finish the salad off some crumbled feta helps round out the salad with its creaminess.
Instructions
Prepare the Dressing: In a small bowl, combine the lemon juice, red wine vinegar, Dijon mustard, kosher salt, and freshly ground black pepper. Slowly whisk in the extra virgin olive oil until the dressing is emulsified. Smash the garlic clove, remove the peel, and add it to the salad dressing. Set aside to let the garlic infuse.
Prep the Vegetables: Trim the ends and remove the strings from the sugar snap peas. Slice the peas diagonally into 1/4 inch pieces. Trim and thinly slice the radishes.
Assemble the Salad: In a large bowl, combine the arugula, sliced sugar snap peas, radishes, and crumbled feta. Remove the garlic clove from the dressing. Drizzle the dressing over the salad and toss to mix well.
Serve and Enjoy: Serve immediately and enjoy the fresh, vibrant flavors of this delightful salad.
tips, tricks and questions
Can I make this salad ahead of time?
Yes, because of the toughness of arugula this salad can be fully prepared a few hours in advance. Alternatively you can also prepare the dressing and chop the vegetables in advance. Store them separately in the refrigerator and assemble the salad just before serving to keep everything crisp and fresh.
Can I use other types of peas?
Absolutely! Snow peas or garden peas can be used as alternatives. Just make sure to adjust the preparation method to suit the type of peas you choose.
Is there a substitute for arugula?
Yes, you can use other greens such as spinach, mixed salad greens, or even baby kale for a different flavor profile.
What can I use instead of feta?
Goat cheese, blue cheese, or a vegan cheese option can be great substitutes for feta, depending on your preference.
How can I make this salad more filling?
To make the salad more substantial, you can add protein-rich ingredients like grilled chicken, chickpeas, or quinoa.
Is it safe to eat sugar snap peas with white spots?
Yes. The white spots are simply scarring and perfectly safe to eat.
What’s the difference between snap peas and sugar snap peas?
They are the same thing. Snap peas or sugar snap peas and are a cross between snow peas and garden peas. Snap peas may be eaten raw or cooked.
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Sugar Snap Pea Salad
This Sugar Snap Pea Salad is a vibrant and refreshing dish, combining crisp peas, peppery arugula, crunchy radishes, and tangy feta, all tossed in a light lemon vinaigrette.
Ingredients
- 1 garlic clove
- 1 tablespoons lemon juice
- 1 teaspoon red wine vinegar
- ½ tsp dijon mustard
- pinch kosher salt
- 2 tablespoons extra virgin olive oil
- freshly ground black pepper
- ½ lbs (8oz) sugar snap peas
- 4-6 radishes
- 2 oz baby arugula (about 2 large handfuls)
- ¼ cup crumbled feta
Instructions
- Prepare the dressing by adding the lemon juice, red wine vinegar, mustard, salt, pepper, and olive oil together. Whisk to emulsify. Smash the garlic clove and take off the paper peel. Add the smashed garlic to the dressing and stir in. Set aside to let the garlic infuse in the dressing.
- Trim and remove the strings from the sugar snap peas. Slice each pea pod at a diagonal into 1/4 inch pieces. Trim and slice the radishes thin.
- Add the arugula, sliced peas, radishes, and feta to a large bowl. Remove the crushed garlic from the dressing. And drizzle the dressing over the salad. Toss everything to mix well. Enjoy!
Nutrition Information:
Yield:
6Serving Size:
1/6 of the dishAmount Per Serving: Calories: 62Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 6mgSodium: 87mgCarbohydrates: 1gFiber: 0gSugar: 1gProtein: 1g
Nutritional data is automated and might not be 100% accurate, final nutritional information will depend on ingredients used and any changes made.
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