Sugar Snap Pea Salad
about 5 cups
Active time: 25 minutes
Total time: 25 minutes
Description
Sweet, crisp and snappy, this healthy pea salad recipe is all about the sugar snaps, plus a little Aleppo pepper for some heat. The creamy sheep- or goat’s-milk cheese adds a touch of richness. Serve this beautiful salad alongside lemon-grilled chicken or fish.
Directions
- Cut snap peas in half lengthwise. Very thinly slice radishes into coin shapes or half-moons. Toss the peas, radishes, mint and cheese in a large bowl. Season with salt and pepper, then toss with lemon juice and oil. Serve garnished with a sprinkle of Aleppo pepper, if desired.
Tips
- Tip: Named for the Syrian town, crushed dried Aleppo pepper has a moderate heat with a hint of fruity tang. Use it as you would other crushed chile peppers.
© Meredith Operations Corporation. All rights reserved. Used with permission.
Nutrition Per Serving
- Calories135 cal
- Total Fat8.8 g
- Saturated Fat2.9 g
- Cholesterol0 mg
- Sodium316 mg
- Carbohydrate Total8.9 g
- Protein5.6 g
- Phosphorus95 mg
- Potassium294 mg
- Fiber3.2 g
- Calcium77 mg
Ingredients
- 4 cups sugar snap peas (about 1 pound), trimmed
- 1 bunch radishes, trimmed
- ¼ cup torn fresh mint
- ½ cup soft sheep’s-milk cheese, or soft goat cheese
- ½ teaspoon salt
- Ground pepper to taste
- 2 tablespoons lemon juice
- 2 tablespoons extra-virgin olive oil
- Aleppo pepper for garnish