Name: The Springy 15-Minute Salad I’ve Been Making Since My Wedding Day
Prep time: 15 min
Total time: 15 min
Yield: 6
Cuisine: American
Ingredients: 1/3 cup extra-virgin olive oil; 3 tablespoons freshly-squeezed lemon juice (from 1 to 2 lemons); 1 teaspoon granulated sugar; 3/4 teaspoon kosher salt, plus more to taste; 1/4 teaspoon freshly ground black pepper, plus more to taste; 1 pound (about 4 cups) fresh sugar snap peas, washed and dried; 1/3 cup packed fresh mint leaves, roughly chopped; 6 ounces goat cheese, crumbled (about 1 1/2 cups); 1/4 red onion, very thinly sliced, optional; 1/2 cup toasted sliced almonds, optional

The Springy 15-Minute Salad I’ve Been Making Since My Wedding Day

This sugar snap pea salad recipe pairs fresh mint and creamy goat cheese with a bright lemon-olive oil dressing for a crunchy spring side or light lunch.

15 min total 15 min prep 6 271 cal

Instructions

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1 In a small bowl, whisk together the olive oil, lemon juice, sugar, salt, and pepper. Set aside.
2 Place the snap peas on a large cutting board and cut off the stem ends if they haven’t been trimmed yet. Cut each pea at a sharp diagonal (bias) into 3 or 4 long, thin pieces.
3 Toss the sliced snap peas into a large salad bowl. Add the roughly chopped mint, goat cheese crumbles, and red onion and sliced almonds, if using.
4 Pour the dressing over the salad and use tongs to toss it all together. Taste, add more salt and pepper if desired, and serve. Store leftover salad in an airtight container in the fridge for up to 2 days. Love the recipe? Leave us stars and a comment below!