Snap Pea Salad with Zesty Lemon Vinaigrette

Ingredients

• Lemon juice

  Raw

  2 tbsp or 30g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Garlic

  Raw

  1 cloves, minced or 3g

• Dijon mustard

  Grey poupon

  1 ½ tsp or 8g

• Maple syrups

  1 tsp or 7g

• Shallots

  Raw

  2 tbsp chopped or 20g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Peas

  Edible-podded, raw

  4 cup, chopped or 392g

• Pistachio nuts

  Nuts, raw

  ¼ cup or 31g

• Basil

  Fresh

  ¼ cup leaves, whole or 6g

• Crushed red pepper flakes

  ¼ tsp or 0.08g

Directions

1. In a large serving bowl, combine the lemon juice, olive oil, minced garlic, mustard, maple syrup, finely chopped shallot, salt, and pepper. Whisk to emulsify.
2. Trim ends of snap peas and thinly slice at a diagonal. Roughly chop basil and pistachios.
3. Add the snap peas, basil, and pistachios to the bowl and toss to combine and coat with the dressing. Taste and adjust as needed and garnish with red pepper flakes. Serve immediately.

Similar Foods

• Browned Butter Flounder with Lemon Snap Peas
• Quinoa Spinach Salad with Lemon Vinaigrette
• Red Snapper with Basil Vinaigrette
• Farro & Pea Salad with Lemon Dressing
• Zesty Haddock with Crushed Potatoes & Peas
• Sugar Snap Pea and Cucumber Salad