Lemony Snap Pea Salad


Such a tasty recipe and so simple. Give this one a go!


10 oz sugar snap peas*
¼ cup basil
1 lemon
1 baby shallot (walnut sized), minced
½-1 tsp maple syrup
Extra virgin olive oil
½-1 tsp sea salt
½ tsp pepper
½ tsp red pepper flakes (optional)
¼ cup shelled roasted pistachios, roughly chopped


  1. Zest the lemon, either with a microplane or with a peeler. Peel off just the yellow skin of the lemon while leaving the white. Finely mince the peel.

  2. Add the lemon zest, minced shallot, Juice of the lemon (Discard the seeds!), 2-3 tbsp of olive oil, maple syrup, salt, pepper, and red pepper flakes to a bowl. Whisk together and allow to sit for 10 minutes.
  3. Rinse and trim the stem end of the snap peas if necessary. The older the peas are, the more likely you are to find a tough “string” at the top when you trim the stem.  Remove those.
  4. Slice the peas thinly on a diagonal and add all the chopped pieces to a bowl. 
  5. “Chiffonade” the basil:  Lay all the leaves on top of each other in a pile. Roll the pileup, and while holding the roll with one hand, thinly slice the basil into skinny ribbons with the knife. Add to the bowl. 
  6. Add the pistachios to the bowl. 
  7. Just before serving, toss the dressing into the veggies. Adjust seasoning to taste. 
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