• Snap Pea Salad

Vegetarian & gluten free


Ingredients

1 package fresh whole snap peas or 2 cups

¼ cup shaved Parmesan cheese

¼ cup pistachio nuts, roasted

1 Tbsp. lemon zest, finely chopped (do not grate)

1 Tbsp. olive oil

Lemon Dressing

Juice from one lemon

1 tsp. salt

1 tsp. dijon or grain mustard

2 Tbsp. milk or unflavored, 

dairy-free alternative

1 garlic clove, small

¼ cup olive oil

Preparation

1. To make the dressing, blend all ingredients with a hand blender.

2. For the salad, chop snap peas across the length at a diagonal. Place all chopped snap peas in a heat-proof container and cover with boiling water.

3. Drain immediately in a sieve and rinse in cold water — this will bring out the brightness of the green color while still keeping them crisp.

4. Place snap peas in a serving dish and toss with olive oil (prevents browning).

5. Add lemon zest, nuts, and Parmesan cheese. Toss again.

6. Finally, toss with dressing and serve.

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