Sugar Snap Pea Salad by Fiona Riddle
Cooking Time
15
minutesServing Count
2
servingsIngredients
- FOR THE SALAD
- Fresh snap peas: About 1 lb
- Mint leaves, finely chopped: 1/4 cup
- Roasted pistachios, roughly chopped: 1/4 cup
- FOR THE DRESSING
- Lemon juice: 3 tbsp
- Extra virgin olive oil: 3 tbsp
- Dijon mustard: 1 tsp
- Maple syrup: 1 tsp
- Salt to taste
Instructions
- Start by adding the dressing ingredients to a large bowl and mixing well to combine.
- Trim the snap peas and slice them into diagonal pieces.
- Add the snap peas, mint, and pistachios to the bowl with the dressing and toss to combine.
- Taste and add more salt if needed.
- Top with an extra drizzle of olive oil and a sprinkle of mint.
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Enjoy!
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About Fiona Riddle
Fiona is a Certified Health Coach and Private Chef with a degree in Psychology from UCLA. She is passionate about a holistic approach to health when working with her private clients. She is an avid cook, constantly creating and sharing new recipes on her Instagram to showcase simple, delicious home cooking.
Fiona believes in the power of real food to create vibrant health, both physically and mentally. She has helped clients take their health into their own hands and successfully boost their energy and confidence through sustainable diet and lifestyle changes.
