This time of year I find myself tossing fresh herbs into practically everything I make. Whether it's basil, oregano, or parsley, it finds its way into my meals. That's where this snap pea salad comes in. It embraces the abundance of fresh mint and packs it into a salad that's equal parts bright and refreshing. Added to the mix are radishes for peppery crunch and balls of fresh, milky mozzarella to bulk things up and make it even more exciting to dig into.
Your New Favorite Side Dish That Doubles as Lunch
What I love about this recipe is that while it's simple enough to be served alongside a main dish like grilled meat or fish, it can also hold its own as a light lunch. Tossed in a lemon-Dijon vinaigrette and loaded with fresh chopped mint, this is the kind of salad that deserves a spot at your next barbecue, potluck, or picnic — just be sure to set aside some leftovers for tomorrow.
Minty Snap Pea Salad
1 pound sugar snap peas, tough strings removed
3 tablespoons olive oil
2 tablespoons freshly squeezed lemon juice
1 teaspoon whole-grain or regular Dijon mustard
1 teaspoon minced shallot
Freshly ground black pepper
1 pound fresh ciliegine mozzarella cheese (cherry-sized mozzarella balls), halved
1 small bunch radishes, thinly sliced (save the tops for another use)
3 tablespoons finely chopped fresh mint leaves
Fill a large bowl with water and ice; set aside.
Bring a large pot of water to a boil. Add the snap peas and cook until just tender yet still crisp, about 2 minutes. Drain and immediately transfer them to the ice water. Meanwhile, whisk together the oil, lemon juice, mustard, and shallot in a large bowl. Taste and season with salt and pepper as needed.
Drain the snap peas and slice each in half on the diagonal. Add the snap peas, mozzarella, radishes, and mint to the dressing and toss evenly coat.
- Storage: Leftovers can be stored in an airtight container for up to 3 days.