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Snap pea salad with zesty lemon vinaigrette garnished with fresh basil and pistachios in a wooden bowl.
Alyssa

Snap Pea Salad with Zesty Lemon Vinaigrette

A bright, tangy, and savory snap pea salad with pistachios and basil! Perfect side for pasta and other mains.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 people
Course: Side
Cuisine: Gluten-Free, Vegan
Calories: 148
Ingredients Method Notes

Ingredients
  

  • 2 Tbsp lemon juice
  • 2 Tbsp olive oil
  • 1 clove garlic, minced or grated
  • 1.5 tsp Dijon mustard
  • 1 tsp maple syrup or honey
  • 2 Tbsp finely chopped shallot (optional)
  • 0.5 tsp sea salt
  • 1/4 tsp black pepper
  • 4 cups thinly sliced sugar snap peas, ends trimmed
  • 1/4 cup chopped fresh basil (plus more for garnish)
  • 1/4 cup roughly chopped roasted salted pistachios (plus more for garnish)
  • 1/8 to 1/4 tsp crushed red pepper flakes (optional)

Method
 

  1. 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.
  2. 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.
  3. Garnish with additional basil and pistachios and the red pepper flakes (optional). Serve right away.

Notes

Best when fresh. The dressing can be made up to 3 days in advance.