Lemony Sugar Snap Pea Salad
- Total Time
The combination of crisp snap peas and cucumber with fresh mint and feta makes a unique, delicious side dish for warm weather meals.
uncooked sugar snap peas2 cup(s), about 7 oz
fresh lemon juice2 Tbsp
olive oil1 ½ Tbsp
table salt¼ tsp, or to taste
black pepper⅛ tsp, freshly ground
kirby cucumber(s)2 average, halved lengthwise, thinly sliced
crumbled feta cheese¼ cup(s)
chives3 Tbsp, fresh, chopped
mint leaves3 Tbsp, 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 1 cup per serving.