Lemony sugar snap pea salad
3
Points®
Temps total: 20 min • Préparation: 15 min • Cuisson: 5 min • Portions: 4 • Difficulté: Facile
Ingrédients
Uncooked sugar snap peas
2 cup(s), about 7 oz
Fresh lemon juice
2 tbsp(s)
Olive oil
1½ tbsp(s)
Table salt
¼ tsp(s), or to taste
Black pepper
⅛ pinch(es)
Kirby cucumber
2 average, halved lengthwise, thinly sliced
Crumbled feta cheese
¼ cup(s)
Chives
3 tbsp(s), fresh, chopped
Peppermint leaves
3 tbsp(s), thinly sliced
Instructions
1
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.
2
In a medium bowl, combine lemon juice, oil, salt and pepper. Add sliced snap peas, cucumber, feta, chives and mint; toss to combine.
3
Yields about 250 ml (1 cup) per serving.
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