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Saturday, April 20

Spring Sugar Snap Salad


We are having the quintessential Spring day here in North Texas. It's GORGEOUS. The perfect weather for heading out to our local farmer's market. Eating fresh and healthy, with local ingredients, is easy in the Spring when farmers' markets showcase produce that would please any discerning cook. One of my favorite Spring treats is a small bowl of Sugar Snap Peas. All to myself and eaten raw, they quench my appetite for CRUNCHY  flavor-fresh-foods. I am ALL about the CRUNCH and eating fresh just makes me feel lighter. That's always a plus in the Springtime, sort of like Spring cleaning for the body. 



Sweet, edible-podded peas make a bright, crisp and colorful salad, which is easily varied by substituting shallots for scallions or adding asparagus to the mix. This quick and easy delicious Spring salad is a healthy crowd pleaser, one you will make over and over again.

SPRING SUGAR SNAP SALAD



INGREDIENTS
  • 2 cups  sugar snap peas, (8 ounces), trimmed
  • 2 tablespoons  white-wine vinegar
  • 2 tablespoons  extra-virgin olive oil
  • 1/4 teaspoon  salt, or to taste
  • 1/8 teaspoon  freshly ground pepper
  • 1 bunch  scallions, trimmed and thinly sliced on the diagonal
  • 1/2   large red bell pepper, cut into 1 1/2-inch-long slivers
  • 1 tablespoon toasted sesame seeds

WHAT TO DO
  • Cook peas in lightly salted boiling water in a medium saucepan until tender-crisp, 2 to 3 minutes. Drain and rinse under cold running water.
  • Whisk vinegar, oil, salt and pepper in a large bowl. Add scallions, bell pepper and the peas; toss to coat. Stir in toasted sesame seeds before serving. Serve within 1 hour.
NOTE: I have also used apple cider and balsamic vinegar in place of white wine vinegar. Either one works equally as well, choose your favorite.

Servings: 4 servings, 3/4 cup each
Prep: 15 mins
Total: 15 mins
Nutrition Facts: Calories 104, Total Fat 7 g, Saturated Fat 1 g, Monounsaturated Fat 5 g, Sodium 153 mg, Carbohydrate 4 g, Fiber 3 g, Protein 2 g, Potassium 147 mg.


I love two things, salads and crunch and when I can bring those two elements together I'm in eatin' heaven. Get out there, on this fine day and explore your locale farmer's market....
....you'll be glad ya did!

ENJOY!
~THE DOMESTIC CURATOR~ 
RONDA

3 comments:

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  3. uncommonguySeptember 7, 2026 at 6:41 AM

    Sugar snap peas are such a fantastic ingredient for spring salads—that fresh, crisp crunch makes all the difference when paired with a light mint or lemon vinaigrette. Mixing them with shaved radishes or a bit of creamy feta brings out a great balance of textures and flavors that feels completely refreshing.

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    Do you prefer keeping the snap peas raw for maximum crunch, or do you give them a quick blanch first to bring out their bright green color?

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