Sugar Snap Pea Salad with Mint and Pistachios
This crisp and refreshing Sugar Snap Pea Salad comes together in minutes with crunchy sugar snap peas, thinly sliced shallots, fresh mint, and toasted pistachios, all tossed in a simple honey apple cider vinaigrette. It's the perfect side dish for spring and summer, pairing beautifully with grilled meats, fish, or your favorite Middle Eastern meals.
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.