This garden-fresh salad is an explosion of flavors, colors, and textures and is the perfect al fresco side for any type of grilled seafood or salmon burgers.
- ¾ pound sugar snap peas, trimmed and halved crosswise
- ½ pound snow peas, trimmed and halved crosswise
- 1 cup thinly sliced radishes
- 1 (10-ounce) package frozen petite peas, thawed
- 2 tablespoons minced shallot
- 2 tablespoons apple cider vinegar
- 1 tablespoon grainy mustard
- ½ cup extra virgin olive oil
- Salt and freshly ground pepper
- 1 cup crumbled goat cheese (optional)
- ½ cup fresh mint leaves, torn if large
BLANCHE THE SNAP PEAS
Bring a large saucepan of salted water to a boil and fill a bowl with ice water. Add the sugar snap peas to the boiling water and cook until bright green and crisp-tender, about 1 minute. Use a slotted spoon to transfer them to the ice water.
BLANCHE THE SNOW PEAS
Return the water to a boil. Add the snow peas to the boiling water and cook just until bright green and crisp-tender, about 30 seconds. Transfer to the ice water with the sugar snap peas. Let the vegetables cool then drain well, shaking out excess water.
MAKE DRESSING AND ASSEMBLE SALAD
Transfer the sugar snap and snow peas to a serving bowl, then add the radishes and thawed petite peas.
In a jar, combine the shallot, vinegar, and mustard. Add the olive oil and shake to combine. Season with salt and pepper.
Just before serving dress the vegetables with the vinaigrette. Fold in the goat cheese and mint leaves. Serve at room temperature or lightly chilled.
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Know Your Cook
Culinary Director Grace Parisi is a cook, writer and cookbook author. Formerly the Senior Test Kitchen Editor at Food & Wine Magazine and Executive Food Director at TimeInc Books, her work has appeared in Cooking Light, Health, O Magazine, Epicurious, Fitness, Today, Serious Eats, Martha Stewart, and many more. She’s the author of more than 6 books, among them The Portlandia Cookbook and Get Saucy, which was nominated for a James Beard award for Best Single Subject Cookbook.
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