Sugar snap pea salad
- Preparation 20 min
- Cooking 4 min
- Servings 4
- Freezing I do not suggest
Ads
🌿 The fresh salad my website was waiting for
I’ve seen a couple of versions pop up on social media lately and clearly, I needed fresh recipes on my site. So I decided to make my own version, and honestly, the result is completely insane. The Greek yogurt base, the lemon that pops in the dressing, the cumin-toasted nuts. Everything works together. It instantly became one of my favorite summer salads.
🥄 My Greek yogurt base, my signature
The Greek yogurt spread as a base instead of being lost in the dressing, that’s my signature. I’ve seen versions with labneh, but thick Greek yogurt is easy to find at any grocery store and the result is just as creamy. Pine nuts have this little fatty side that no other nut can match, pumpkin seeds bring an incredible toasted flavor, and the cumin in the toasted seeds is clearly Middle Eastern inspired.
🍢 Saturday night recipe with friends
I paired this with my new shrimp and halloumi skewers with bang bang sauce (coming to the site soon) and it was just perfect. Honestly, any grilled meat makes a dream team with this salad. Flank steak, steak, chicken skewers, lamb, salmon. It’s exactly the kind of recipe for hosting on a Saturday night, for a BBQ with friends, or even as a healthy lunch at noon with a little protein. A real summer salad that impresses without requiring effort.
Ads
Ads
🥒 Thick Greek yogurt mandatory
You don’t want a 0% yogurt that runs to the bottom of the dish. Get a really thick Greek yogurt, like Liberté Méditerranée or equivalent. Personally I use a lactose-free 0% Greek and the texture is just perfect for this type of recipe, but the important thing is the thick consistency that holds the salad on top.
🌡️ Watch your seeds like a ninja
Toast the seeds and pine nuts over medium heat, never higher. If you have attention issues like me, stay in front of the pan and stir constantly. It goes from golden to burnt in 30 seconds. Remove from heat as soon as it smells amazing, the residual heat finishes the job.
🔪 Sugar snap peas raw and in big pieces
No need to blanch them for 20 seconds, honestly raw they’re super good. You remove the string, cut into big chunks and you’re in business. Quick, crunchy, and it keeps all the natural sweetness of the vegetable.
🌿 Mint substitution
You can replace the mint with cilantro or basil, it’ll be very good but the flavor profile will be really different. If you want my exact version, stick with the mint. It’s what brings the signature fresh side.
⏱️ Make-ahead preparation
The dressing can be made ahead, the sugar snap peas and red onion can be cut ahead and kept in the fridge in an airtight container. Cut the mint and cucumbers just before serving so the salad doesn’t get crushed or lose its freshness.
✅ What to serve with my crunchy sugar snap pea salad?
This salad teams up with pretty much any grilled meat. Serve it alongside my Dark beer marinated beef flank steak for an unbeatable classic BBQ combo, with my Chicken and pineapple skewers with whiskey and brown sugar for a Saturday night with friends, or with my Grilled lamb chops with Blanche de Chambly beer and fresh herbs when you want to play the Mediterranean card.
Ads
Salad
- 2 lb (900 g) sugar snap peas, strings removed, cut into chunks
- ¼ cup (60 ml) fresh mint, finely chopped
- 4 mini cucumbers, sliced into half-moons
- 1 small red onion, halved and thinly sliced
Toasted nuts and seeds
- ½ cup (125 ml) raw pumpkin seeds
- ⅓ cup (80 ml) raw pine nuts
- 1½ tsp (7.5 ml) ground cumin
- ½ tsp (2.5 ml) crushed red pepper flakes
- Salt and freshly ground black pepper
Dressing
- 2 tbsp (30 ml) Dijon mustard
- Juice and zest of 1 lemon
- ¾ cup (180 ml) extra virgin olive oil
- 1 tbsp (15 ml) honey
- 1 garlic clove, finely grated
- ½ tsp (2.5 ml) dried oregano
- Sea salt and freshly ground black pepper
For serving
- 1 cup (250 ml) or more thick Greek yogurt
- Extra virgin olive oil
- Freshly ground black pepper
Ads
Preparation
- In a salad bowl, combine the sugar snap peas, mini cucumbers, red onion, and fresh mint.
- In a dry skillet over medium heat, toast the pumpkin seeds and pine nuts with the cumin and crushed red pepper flakes, stirring constantly for 3 to 4 minutes, until fragrant and lightly golden. Let cool for 10 minutes, reserve a small amount for serving and add the rest to the salad bowl.
- In a large bowl, whisk together the mustard, lemon juice and zest, honey, grated garlic, oregano, and olive oil until smooth and glossy. Season with salt and pepper. Pour over the salad and toss gently. Adjust seasoning.
- Generously spread the Greek yogurt on the bottom of a large serving platter. Top with the salad, garnish with the reserved seeds and a turn of the pepper mill.
No, definitely not. You remove the string, cut into big chunks and put them raw in the salad. It keeps the natural sweetness and crunch that makes all the difference. Blanching for 20 seconds is okay but honestly, raw is better.
A really thick Greek yogurt, period. Not 0% that runs. Personally I use a lactose-free 0% Greek for the texture, but Liberté Méditerranée 10% makes a perfect base. The important thing is that it holds at the bottom of the dish without making the salad soggy.
The dressing, sugar snap peas and red onion can be prepared ahead and kept in the fridge in separate containers. However, cut the mint and cucumbers just before serving to maintain maximum freshness. Mix the dressing at the last minute too.
You can substitute with pistachios, sliced almonds or sunflower seeds, but pine nuts have that incomparable fatty side and pumpkin seeds bring a toasted flavor that no other nut gives. Stick with the originals if you can.
This salad teams up with any grilled meat. Serve it with my dark beer marinated beef flank steak for a classic BBQ, with my shawarma grilled leg of lamb steak to push the Mediterranean side, with my chicken and pineapple skewers with whiskey and brown sugar for a Saturday night with friends, or with my mediterranean kefta lamb burgers on grilled pita to impress without effort.
Ads
Ads
Ads
Ads
Ads
Ads