Snap Pea Salad with Feta, Lemon and Mint

Ingredients

• 1 lb Sugar snap peas (Trimmed; snow peas may be used instead)
• 0.5 small Red onion (Thinly sliced)
• 1 Lemon (Zested and juiced)
• 3 tbsp Extra-virgin olive oil
• 4 oz Arugula (Roughly 4 cups)
• 0.5 cup Fresh mint leaves (Loosely packed and torn or chopped)
• 4 oz Feta cheese (Crumbled)
• Kosher salt (To taste, plus salt for the blanching water)
• Black pepper (Freshly ground, to taste)

Steps

1. 1

   Bring a large pot of well-salted water to a boil. Prepare a bowl of ice water nearby.

2. 2

   Add the trimmed snap peas to the boiling water and blanch until bright green and crisp-tender, about 2 minutes. They should retain a pleasant crunch rather than become soft.

3. 3

   Transfer the peas immediately to the ice water to stop the cooking. Once chilled, drain them thoroughly and pat them very dry with clean kitchen towels; excess moisture will dilute the salad.

4. 4

   In a large bowl, combine the thinly sliced red onion with the lemon zest and lemon juice. Let stand for several minutes so the acidity tempers the onion's sharp bite and forms the base of the dressing.

5. 5

   Whisk the olive oil into the lemon and onion mixture. Season with kosher salt and freshly ground black pepper.

6. 6

   Add the dried snap peas, arugula, mint, and crumbled feta to the bowl. Toss gently until the vegetables and greens are evenly coated and the feta remains in distinct pieces.

7. 7

   Taste and adjust the seasoning with additional salt, pepper, or lemon juice as needed. Serve immediately while the arugula is fresh and the peas are crisp.

Notes

The source page indicates that the recipe is for 4 servings and takes about 20 minutes, but the ingredient list and method are behind a membership prompt. Quantities and detailed steps are therefore estimated from the visible description and standard preparation for this salad.

Nutrition per serving

• salad
• side dish
• vegetarian
• gluten-free
• fresh
• blanched
• no-bake
• spring