Sugar Snap Pea Salad

Sugar Snap Pea Salad

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From: EatingWell Magazine, May/June 2016

Sweet, crisp and snappy, this healthy pea salad recipe is all about the sugar snaps, plus a little Aleppo pepper for some heat. The creamy sheep- or goat's-milk cheese adds a touch of richness and the edible flowers give it a gorgeous pop of color. Serve this beautiful salad alongside lemon-grilled chicken or fish.

Ingredients 5 servings

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  • 4 cups sugar snap peas (about 1 pound), trimmed
  • 1 bunch radishes, trimmed
  • ¼ cup torn fresh mint
  • ½ cup soft sheep’s-milk cheese, such as MitiCrema, or soft goat cheese
  • ½ teaspoon salt
  • Ground pepper to taste
  • 2 tablespoons lemon juice
  • 2 tablespoons extra-virgin olive oil
  • Aleppo pepper for garnish (see Tip)
  • Edible flowers for garnish

Preparation

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  1. Cut snap peas in half lengthwise. Very thinly slice radishes into coin shapes or half-moons. Toss the peas, radishes, mint and cheese in a large bowl. Season with salt and pepper, then toss with lemon juice and oil. Serve garnished with a sprinkle of Aleppo pepper and flowers, if desired.
  • Named for the Syrian town, crushed dried Aleppo pepper has a moderate heat with a hint of fruity tang. Use it as you would other crushed chile peppers. Find it in specialty markets and from online spice purveyors.

Nutrition information

  • Serving size: about 1 cup
  • Per serving: 135 calories; 9 g fat(3 g sat); 3 g fiber; 9 g carbohydrates; 6 g protein; 54 mcg folate; 7 mg cholesterol; 4 g sugars; 0 g added sugars; 1,321 IU vitamin A; 63 mg vitamin C; 77 mg calcium; 3 mg iron; 316 mg sodium; 294 mg potassium
  • Nutrition Bonus: Vitamin C (105% daily value), Vitamin A (26% dv)
  • Carbohydrate Servings: ½
  • Exchanges: 1½ vegetable, ½ medium-fat meat, 1 fat

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