Snap Pea Salad with Zesty Lemon Vinaigrette

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Large serving bowl piled high with fresh snap pea salad

We always love the chance to highlight our favorite veggies, and the star of the show today is the (crunchy & sweet) snap pea! Our obsession with snap peas started earlier this year when we discovered the magic that is sautéed snap peas, and now we’re bringing you a simple and fresh snap pea salad!

This salad is the perfect balance of bright, tangy, and savory. It’s delicious served with pasta or fish, and it requires just 10 ingredients, 15 minutes, and 1 bowl. Let’s snap to it!

Red pepper flakes, garlic, basil, olive oil, salt, shallot, pistachios, mustard, black pepper, sugar snap peas, lemon, and maple syrup

How to Make Snap Pea Salad

This recipe starts with a simple, lemony, mustard-infused dressing that contrasts beautifully with the crunchy, subtly sweet snap peas. It has waves of flavor from fresh garlic, salt, pepper, and shallot with maple syrup to provide a little sweet balance and olive oil for richness.

Glass mixing bowl with olive oil, lemon juice, garlic, Dijon mustard, maple syrup, shallot, salt, and pepper

To minimize dirty dishes, we mix the dressing in a large serving bowl and then add the remaining ingredients straight into that bowl. But feel free to shake up the dressing in a jar if you’re making it ahead or if that’s more your style.

Pouring sliced snap peas into a bowl of lemon mustard vinaigrette

The remaining salad ingredients include fresh basil (or other soft herbs like mint or tarragon) for herby goodness, chopped pistachios for richness and crunch, and optional red pepper flakes for a little heat and color contrast.

Give it a toss, and prepare your tastebuds for deliciousness!

Sliced snap peas topped with chopped basil, pistachios, and red pepper flakes

We hope you LOVE this snap pea salad! It’s:

Bright
Tangy
Crunchy
Fresh
Simple
& Addictively delicious!

We love it as a side in spring or early summer (snap pea season!), especially paired with our Easy Beet Falafel, Vegan Pasta Al Limone, Easy Pizza Burgers, or Lemon Baked Salmon.

More Fresh & Simple Sides

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!

Using serving spoons to toss the snap pea salad with dressing

Snap Pea Salad with Zesty Lemon Vinaigrette

A bright, tangy, and savory snap pea salad with pistachios and basil! The perfect side for pasta and other mains. Just 10 ingredients and 15 minutes required!
Author Minimalist Baker
Print
Serving plate piled high with snap pea salad
5 from 9 votes
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 (~1-cup servings)
Course Side
Cuisine Gluten-Free, Vegan
Freezer Friendly No
Does it keep? Best when fresh

Ingredients

DRESSING

  • 2 Tbsp lemon juice
  • 2 Tbsp olive oil
  • 1 clove garlic, minced or grated
  • 1 ½ tsp Dijon mustard
  • 1 tsp maple syrup (or honey if not vegan)
  • 2 Tbsp finely chopped shallot (optional)
  • 1/2 tsp sea salt (plus more to taste)
  • 1/4 tsp black pepper

SALAD

  • 4 cups thinly sliced sugar snap peas, ends trimmed, sliced at a diagonal
  • 1/4 cup chopped fresh basil (plus more for garnish // or sub tarragon or mint leaves)
  • 1/4 cup roughly chopped roasted salted pistachios (plus more for garnish // or sub other roasted salted nut or seed of choice)
  • 1/8 -1/4 tsp crushed red pepper flakes (optional)

Instructions

  • 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.
  • SALAD: 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, adding more lemon juice for brightness, maple syrup for sweetness, or salt to taste.
  • Garnish with additional basil and pistachios and the red pepper flakes (optional). Serve right away.
  • Best when fresh. The dressing can be made up to 3 days in advance by adding the ingredients to a jar with a lid and shaking to combine. Let it come to room temperature before tossing with the snap peas, basil, and pistachios. Not freezer friendly.

Video

Notes

*Loosely adapted from NY Times Cooking.
*Nutrition information is a rough estimate calculated without optional ingredients.

Nutrition (1 of 4 servings)

Serving: 1 cup Calories: 148 Carbohydrates: 10.3 g Protein: 3.8 g Fat: 10.4 g Saturated Fat: 1.4 g Polyunsaturated Fat: 1.7 g Monounsaturated Fat: 6.8 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 371 mg Potassium: 105 mg Fiber: 2.9 g Sugar: 4.8 g Vitamin A: 1178 IU Vitamin C: 52 mg Calcium: 59 mg Iron: 2.3 mg

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  1. Tree says

    My husband and I love this salad! Very straightforward. We added some chopped mint and made it with baked brown sugar salmon and it was a great, light meal.

  2. Celeste Johnson says

    We get soooo many snap peas in our weekly CSA veggie box & I don’t know what to do with them! Thank you for this recipe! Making it tonight. It looks so yummy.

    • Support @ Minimalist Baker says

      Hi Beth, it’s a noticeably mustard-y dressing. You could leave it out and sub more shallot. Hope that helps!

  3. Nancy B says

    This was excellent! Both my young kids enjoyed it. I made some fish that was covered in a spicy sriracha Mayo and this paired really well with it!

  4. Jennifer says

    Yowza ! Good stuff !! This is going to be my go-to salad of the summer. Didn’t have a shallot but I will add next time. I added to the crushed red pepper to the dressing to distribute better.

  5. Maaike Maurizi says

    SO DELICIOUS!! Make this! This beauty of a recipe landed in my inbox and I just had to try it. Especially after the fantastic celery, date and mandarin orange salad that was insanely good. This salad was simple and affordable to make and also quick. The only changes I made were I used mint instead of basil, and cashews and sunflowers seeds instead of pistachios. The crunch of the snap peas is addictive and the slightly garlicky lemony dressing has a great punch to it. Thanks for the terrific recipe! MB has become my go-to for creative and quick salad recipes (among many other types of recipes too). Thank you!

    • Support @ Minimalist Baker says

      Aw, this makes us SO happy, Maaike! Thank you so much for the lovely review! xoxo

  6. Dorit says

    This is such a delicious salad.
    I added lettuce , cucumber, fresh spinach and it was amazing. You have made being vegan so easy for me!! Your recipes are fantastic. Easy to follow and so tasty.
    Wow , I’m so grateful I found your blog.
    Thank you so much

    • Support @ Minimalist Baker says

      Aw, we’re glad you enjoy our recipes, Dorit! Thank you so much for sharing! xoxo

  7. Melania Barrantes says

    Dear minimalist baker,

    It’s me again fascinated by your delicious creations!!
    This time I won’t write about how good the recipe was but, I’m wondering if you could create like a profile in your website 🤔
    We’re we could put like 👍🏻 Or ❤️in the recipes we like and a ✅in the ones we’ve done and a wishlist ✨for the ones we’ll like to do but don’t have the ingredients ready or time to prepare before we forget🙈
    Sending love to your hands of light and wonderful creations
    Melania 💞

  8. C says

    Hi, I love your recipes, and this looks amazing. All of my favorite spring ingredients. I don’t do super well with eating lots of raw veggies. Do you think this would still work well if I steam the snap peas and then let them cool a bit?
    Thank you!

  9. mary beth says

    Had a large bag of sugar snap peas waiting for a recipe like this. Made it tonight to go with dinner, we really enjoyed it, so crunchy and delicious. Great combo of flavors!

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Mary Beth. We are so glad you enjoyed the recipe! Next time, would you mind leaving a star rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  10. Jen says

    Excellent! This salad took all of 10 minutes, and made for a delicious lunch today! I reserved some of the dressing (there was plenty) to save some fat calories and to use on salads or potatoes this week. The basil + pistachios = brilliant (just add these later, if you don’t plan on eating it all in one sitting).

    • Support @ Minimalist Baker says

      You’re fast! We’re so glad you enjoyed it, Jen. Thank you for sharing! xo