Lemony Sugar Snap Pea Salad

3
Total Time
20 min
Prep
15 min
Cook
5 min
Serves
4
Difficulty
Easy
The combination of crisp snap peas and cucumber with fresh mint and feta, makes a unique, delicious side dish for warm weather meals.

Ingredients

uncooked sugar snap peas

2 cup(s), about 7 oz

fresh lemon juice

2 Tbsp

olive oil

1½ Tbsp

table salt

¼ tsp, or to taste

black pepper

tsp, freshly ground

kirby cucumber(s)

2 average, halved lengthwise, thinly sliced

crumbled feta cheese

¼ cup(s)

chives

3 Tbsp, fresh, chopped

mint leaves

3 Tbsp, 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. Serving size: about 1 cup

Notes

This salad is best served shortly after preparing it. You can prep all the ingredients ahead of time though and toss them just before serving.

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