To preserve snap and color in your peas, take the extra step of prepping an ice bath. Whether you’re boiling fresh peas or steaming frozen ones, dump the hot peas into the ice bath as soon as they’re finished cooking. This will also help chill them to minimize the time between cooking and eating as this salad is best cold.
1/4 c. yogurt
2 T. extra-virgin olive oil
1 T. mayonnaise
1/2 T. lemon juice
8 mint leaves, minced
1/2 shallot, minced
Freshly ground black pepper
1 lb. young sugar snap peas or snow peas, trimmed and cooked
Tip: Screenshot this list for easy reference while shopping
Instructions
Whisk together all ingredients except for snap peas.
Toss snap peas with dressing and chill. Serve cold.
Nutrition Facts
4 servings per container
Serving size144 g
Amount per serving
Calories143
% Daily Value*
Total Fat 9.6g
13%
Saturated Fat 1.4g
8%
Trans Fat 0g
Cholesterol 2.2mg
0%
Sodium 32.3mg
1%
Total Carbohydrate 10g
4%
Dietary Fiber 3.11g
11%
Total Sugars 5.4g
Includes 0g Added Sugars
0%
Protein 4.8g
Vitamin D 0mcg
0%
Calcium 66.7mg
6%
Iron 2.5mg
10%
Potassium 265.8mg
6%
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Practical Notes
No additional notes for this recipe.
Score Breakdown
+ More
Fiber
Vitamins & Minerals
Whole Grains
− Less
Additives to Limit
Added Sodium
Added Sugar
+5-3=2
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![[NEW] Pea Salad](https://res.cloudinary.com/sjlabs/image/upload/c_scale,q_auto,f_auto,w_1024/74126805270.jpg)
