Every week at the farmers market, I’d walk past piles of beautiful sugar snap peas, admiring their vibrant green color but never actually taking any home. This week, something changed. I filled a bag, brought them home, and was instantly reminded why I loved them so much as a kid. I used to snack on sugar snap peas straight from the bag, enjoying their sweet crunch without needing anything else. They’re one of those vegetables that are just as delicious raw as they are cooked. That childhood favorite inspired this simple salad, where crisp sugar snap peas are tossed with thinly sliced shallots, fresh mint, crunchy pistachios, and a light honey apple cider vinaigrette. It’s fresh, colorful, and exactly the kind of effortless side dish I crave all summer long.
Sugar Snap Pea Salad with Mint and Pistachios
Ingredients
- 1 lb sugar snap peas trimmed and thinly sliced on the bias
- 1 small shallot very thinly sliced
- ⅓ cup mint leaves chiffonade
- ½ cup roasted pistachios roughly chopped
Dressing
- ¼ cup extra-virgin olive oil
- 2 tbsp apple cider vinegar
- 1 tbsp honey
- 1 tsp dijon mustard
- ½ tsp kosher salt
Instructions
- Trim the ends from the sugar snap peas and slice them thinly on a bias. Place them in a large bowl. Add the thinly sliced shallots and pistachios.
- In a small jar, whisk together the olive oil, apple cider vinegar, honey, Dijon mustard, and salt until smooth.
- Pour the dressing over the salad and toss until everything is evenly coated. Taste and adjust the seasoning with additional salt, pepper, or vinegar if needed. Add the mint just before eating and serve immediately.
- If preparing this salad in advance, wait to dress until right before serving.