Recipe: Snap Peas with Meyer Lemon and Mint

updated May 3, 2019
Snap Peas with Meyer Lemon and Mint
Jump to Recipe
We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.
Post Image
(Image credit: Kelli Foster)

Snap peas and mint from the farmers market, a Meyer lemon from a friend’s yard, and a couple of basic pantry ingredients – quick to prepare and speaking wholly of spring. I hesitate to call this a recipe because it’s just something that came together using fresh ingredients I had on hand. But perhaps that is the best kind of recipe for this season, when the new, vibrant flavors call for simple preparations rather than long hours spent over the stove or in the oven.

(Image credit: Kelli Foster)

Tester’s Notes

I’ve always had a tendency to reserve snap peas for snacking and stir-fries. I owe Emily’s recipe a big thank you for opening my eyes to their full potential.

What I love about this recipe is that it’s so simple, yet it has bright, fresh flavors that make it shine. The snap peas are quickly blanched, then tossed with an easy Meyer lemon and mint vinaigrette. Make this as a quick and easy side dish, or let it stand alone as a simple salad.

It’s the kind of seasonal recipe that makes you happy for spring’s arrival, and at the same time every bite makes you yearn for even warmer summer days. Crisp vegetables tossed with lemon and mint have a way of doing that.

Kelli, April 2015

Snap Peas with Meyer Lemon and Mint

Serves 4

Nutritional Info


  • 1 pound

    snap peas, trimmed

  • 1 tablespoon

    Meyer lemon juice

  • 1 teaspoon

    Meyer lemon zest

  • 3 tablespoons

    extra virgin olive oil

  • 1 teaspoon

    minced shallot

  • 1 tablespoon

    chopped mint leaves

  • Salt and freshly ground pepper, to taste


  1. Fill a large bowl with water and ice. Set aside.

  2. Bring a large pot of water to a boil. Add snap peas and cook until just tender yet still crisp, about 2 minutes.

  3. Using a slotted spoon, transfer snap peas to ice water.

  4. Whisk all other ingredients together in large bowl. Drain snap peas and toss with the vinaigrette.

Recipe Notes

Updated from a post originally published April 2009.