I first made this snap pea salad on a blistering June evening when I wanted something that felt like summer on a plate but didn’t involve the oven. The snap peas were loud and green — they snapped audibly as I cut them — and the lemon vinaigrette wakes everything up. It’s that bright, slightly sharp lift from lemon that pairs perfectly with the sweet, grassy snap peas and the salty pop of roasted pistachios. This salad is at home on picnic blankets, weekday dinners, and casual dinner parties alike; it’s light but oddly satisfying, and it comes together in about 15 minutes.
I’ll be honest: I’ve tweaked this a few times. At first I used too much garlic and it flattened the lemon; then I learned to grate it finely and whisk it into the oil and lemon so it melts into the dressing. The shallot — optional but worth it — gives a gentle oniony bite without taking over. The finished salad should feel fresh in the mouth: crisp snap peas, herbaceous basil, crunchy pistachios, and a dressing that’s bright, slightly silky, and clings to everything without puddling at the bottom of the bowl.
Ingredients for Zesty Lemon Vinaigrette
- Lemon juice – bright acid that lifts the entire salad and keeps the dressing tangy and fresh.
- Olive oil – adds fruitiness and smoothness; extra-virgin is best for flavor but use what you have.
- Garlic – grated or minced finely for a warm, savory backbone that mellows when whisked into oil.
- Dijon mustard – helps emulsify the dressing and adds a tangy depth.
- Maple syrup (or honey) – balances the lemon with a hint of sweetness; adjust to taste.
- Shallot (optional) – finely chopped for a mild, sweet onion note that complements the peas.
- Sea salt & black pepper – salt brings out flavor; fresh cracked pepper adds a little bite.
- Red pepper flakes (optional) – for a faint, lingering heat that plays against the lemon.
- Sugar snap peas – the star: sweet, crisp, and slightly grassy when thinly sliced.
- Fresh basil – aromatic and bright; swap for mint or tarragon if you like a different herb note.
- Roasted salted pistachios – provide a salty, nutty crunch; seeds can be used for nut-free versions.
Step-by-Step Instructions for Snap Pea Salad with Zesty Lemon Vinaigrette
Below I list the precise amounts I use when I make this (yields about 4 one-cup servings; total time about 15 minutes). I include the exact vinaigrette recipe as tested so you get the same balance I do.
Yield: 4 (~1-cup servings). Prep time: 15 minutes. No cook time required unless you choose to blanch the peas for a milder texture.
- Make the vinaigrette. In a large serving bowl combine 2 tablespoons fresh lemon juice, 2 tablespoons olive oil, 1 clove garlic (minced or finely grated), 1 1/2 teaspoons Dijon mustard, 1 teaspoon maple syrup (or honey), 2 tablespoons finely chopped shallot (optional), 1/2 teaspoon sea salt (plus more to taste), and 1/4 teaspoon freshly ground black pepper. Whisk briskly to emulsify. You should see the dressing go slightly opaque and thicken a touch — that’s the mustard doing its job. If it separates, whisk in a touch more mustard or a drop of warm water and it will come back together.
- Prepare the snap peas. Rinse about 4 cups of thinly sliced sugar snap peas under cold water and trim the stem ends. Slice them at a diagonal into thin ribbons so each bite is crisp and easy to chew. Thin slicing is my favorite for texture: if the pieces are too big they feel bulky in the mouth; too small and the snap disappears. If you prefer a softer bite, blanch the peas for 30–60 seconds in boiling water, then plunge them into an ice bath to stop cooking — this will mellow their grassiness and keep them bright green.
- Toss and taste. To the bowl with the dressing add the sliced snap peas, about 1/4 cup chopped fresh basil, and 1/4 cup roughly chopped roasted salted pistachios. Toss gently so each piece gets coated. The vinaigrette should shimmer on the peas but not pool. Taste and adjust: if it’s too bright, add a drizzle more olive oil or a pinch more maple syrup; if it’s flat, a little extra salt will wake the flavors up; if it needs lift, add a squeeze more lemon.
- Garnish and serve. Finish with extra chopped basil and pistachios and a pinch of crushed red pepper flakes if you want heat. Serve right away; the salad is at its peak the moment the dressing meets the vegetables because the peas stay crisp and the basil remains vibrant. If you make the dressing ahead, store it chilled and let it come to room temperature before tossing — cold oil can congeal and hide some flavor.
Cooking notes from my kitchen: when I forgot to thinly slice the peas once, the salad felt clumsy and the vinaigrette couldn’t cling as well. The fix was simple — cut a few more peas thinly and stir them in to redistribute texture. Also, if your garlic tastes raw and harsh, let the dressing sit for 5–10 minutes; acid and oil mellow raw garlic. If you’re short on shallot, a scant teaspoon of thinly sliced red onion will work in a pinch, but soak it in the lemon juice for a minute to soften its bite.
Nutritional Information
This salad is a light, vegetable-forward option. Per the tested recipe: approximately 148 calories per ~1-cup serving, with about 10.4 g fat, 10.3 g carbohydrates, and 3.8 g protein. The exact numbers will vary if you change the nuts or oil quantity. The vegetables provide fiber and micronutrients while the olive oil and pistachios supply healthy fats that help with absorption of fat-soluble vitamins.
Key vitamins in this dish include Vitamin C (from lemon and snap peas) and Vitamin K (from snap peas and basil). The fiber from snap peas supports digestion, and the healthy fats from olive oil and pistachios make the salad more satiating than a plain vegetable plate.
Health Benefits of Snap Peas
Snap peas are a low-calorie, nutrient-dense vegetable. They’re high in antioxidants and Vitamin C, which helps with immune support and skin health. They also contain Vitamin K, useful for bone health, and provide a modest amount of plant protein and fiber — both helpful when you’re trying to manage hunger between meals.
Because snap peas are sweet and crunchy, they make vegetables feel more satisfying — they’re easy to incorporate into a balanced diet. The fiber and volume can help with weight management since they fill you up for relatively few calories. And because they’re typically eaten raw or lightly blanched, they retain more of their heat-sensitive vitamins compared with longer cooking methods.
Variations and Substitutions
I’ve adapted this salad many ways depending on what’s in the pantry or what I’m pairing it with. Here are tested swaps and additions:
- Add protein – shredded rotisserie chicken, quickly pan-seared shrimp, or cubed firm tofu all work to make this a main course.
- Swap the nuts – almonds, walnuts, or toasted sesame seeds are great alternatives if you don’t have pistachios.
- Nut-free crunch – toasted pumpkin or sunflower seeds for those with nut allergies.
- Herb variations – mint or tarragon in place of basil gives the salad a different aromatic profile.
- Make it creamy – for a richer dressing, whisk in a spoonful of plain yogurt or a teaspoon of tahini.
For a creamier twist, swap or combine snap peas with our creamy cucumber avocado salad elements for extra richness.
Serving Suggestions
This snap pea salad is versatile. Serve it as a bright side with grilled proteins, or pile it into bowls with a grain like farro for a light lunch. I like it with seafood in the summer because the lemon in the dressing complements the briny flavors.
- Serve alongside grilled chicken or pork for a fresh counterpoint to charred flavors.
- Top with a soft-boiled egg and add quinoa for a quick, protein-rich lunch bowl.
- Put it on a picnic menu — it travels well for a few hours if kept cool, and the crunch holds up if you don’t dress it until serving.
Pair the snap pea salad with our zesty lemon-garlic chicken bites for a light, citrus-forward meal.
For an elegant option, serve the salad alongside pan-seared scallops with lemon‑caper sauce to echo the vinaigrette’s bright flavors.
Tips for Choosing Fresh Ingredients
Freshness matters here because there’s so little cooking to disguise off flavors. When picking snap peas look for vivid green color and a firm snap when you bend them — avoid limp or spotted pods. The pea should feel plump inside the pod, not flat. Basil should smell intensely herbal when you rub a leaf between your fingers; brown edges are a sign the bunch is past peak.
Choose ripe lemons — they should be heavy for their size with a slightly textured peel. A dry, lightweight lemon will yield less juice and taste less vibrant.
Want more guidance on picking ripe produce? Check out our fresh tomato garlic salad for tips on selecting and using vine‑ripened tomatoes and garlic.
Storage and Leftovers — Trustworthy Notes
Be honest: this salad is best immediately after tossing. The vinaigrette slowly softens the peas and wilts the basil. If you must store leftovers, keep the dressing separate and toss just before serving. Leftovers with dressing tossed in will keep in an airtight container in the fridge for up to 1–2 days; the texture will change and it won’t be as crisp as the day you made it.
The dressing itself can be made up to 3 days ahead and stored in the fridge in a sealed jar — let it come to room temperature before tossing with the salad so the olive oil isn’t solidified and the flavors open up.
Troubleshooting and Pro Tips (Expertise from the Test Kitchen)
- Dressing too sharp – if the vinaigrette bites too hard, add a teaspoon of maple syrup or honey and a splash more olive oil; fat and sweetness tame acidity quickly.
- Garlic overpowering – grate it finely and let the dressing rest 10 minutes so it softens; or use a garlic press and mix well so it disperses.
- Salad too oily – you likely added too much oil; whisk in a splash more lemon or a teaspoon of water to rebalance and toss again.
- Peas loss of snap – don’t dress until ready to serve; if you must pre-dress, add a few freshly sliced peas before serving for texture.
Conclusion
Snap pea salad with zesty lemon vinaigrette is one of those recipes that feels effortless but delights with bright contrasts: crunchy and silky, sweet and tangy, green and nutty. It’s quick to make, adapts easily to what’s in your fridge, and rewards small techniques — like thin slicing and properly emulsifying the dressing — with better texture and flavor. Try it as written to see the balance, then play: swap nuts, add protein, or make the dressing creamier. I cook this often through spring and summer; it’s become my go-to when I want fresh, fast, and satisfying.
FAQ
How long can I store leftovers?
This salad is best when fresh. Store leftovers in an airtight container in the refrigerator up to 1–2 days. The vinaigrette can be made up to 3 days ahead and kept chilled; let it come to room temperature before tossing. Not freezer friendly.
Do the snap peas need to be cooked or can they be served raw?
They can be served raw—thinly sliced for a crisp, refreshing bite—but you can also blanch them 30–60 seconds in boiling water and shock in ice water for a more tender-crisp texture.
What can I use instead of pistachios if I have a nut allergy?
Substitute toasted seeds like pumpkin or sunflower seeds, toasted sesame seeds, or crispy shallots for crunch. You can also omit them entirely and add extra basil or a sprinkle of breadcrumbs (if not avoiding gluten).
Is this recipe vegan and gluten-free?
Yes—use maple syrup (the recipe notes honey as an alternative) to keep it vegan. All other ingredients are naturally gluten-free, making the salad suitable for gluten-free diets.
My dressing tastes too tart — how do I balance the flavors?
Add a little more maple syrup (or honey) for sweetness, or a bit more olive oil to mellow the acidity. A small pinch of salt can also round out flavors. Adjust a little at a time and taste as you go.
Snap Pea Salad with Zesty Lemon Vinaigrette
Ingredients
Method
- In a large serving bowl, combine the lemon juice, olive oil, garlic, mustard, maple syrup or honey, shallot (optional), salt, and pepper. Whisk to emulsify.
- To the same bowl, add the snap peas, basil, and pistachios and toss to combine and coat with the dressing. Taste and adjust as needed.
- Garnish with additional basil and pistachios and the red pepper flakes (optional). Serve right away.
