Lemony sugar snap pea salad
Uncooked sugar snap peas
2 cup(s), about 7 oz
Fresh lemon juice
¼ tsp(s), or to taste
2 average, halved lengthwise, thinly sliced
Crumbled feta cheese
3 tbsp(s), fresh, chopped
3 tbsp(s), thinly sliced
- Bring a large pot of water to a boil. Add snap peas; cook until snap peas turn bright green and are crisp-tender, about 1 minute. Drain and rinse with cold running water; drain again. Trim ends of snap peas and then thinly slice; set aside.
- In a medium bowl, combine lemon juice, oil, salt and pepper. Add sliced snap peas, cucumber, feta, chives and mint; toss to combine.
- Yields about 250 ml (1 cup) per serving.