Can I make Snap Pea Salad with Zesty Lemon Vinaigrette ahead of time?

Yes, but with care. The lemon vinaigrette can be made up to 3 days in advance and stored in an airtight container in the fridge. However, for optimal crunch, slice and add the snap peas just before serving. This ensures the salad stays fresh and vibrant.

What protein pairs well with snap pea salad?

This salad is incredibly versatile. Try pairing it with grilled salmon, lemon herb chicken, baked tofu, or chickpeas for a hearty, balanced meal. It also works beautifully alongside vegan pasta dishes or grain bowls.

How can I store leftovers?

Store any leftovers in an airtight container in the fridge for up to 24 hours. The snap peas will soften slightly over time, so it's best enjoyed fresh. If making for meal prep, store the salad and dressing separately.

Can I use frozen snap peas?

It’s not recommended. Frozen snap peas tend to lose their crispness when thawed, which is essential to the texture of this dish. For best results, use fresh sugar snap peas and slice them just before mixing.

Snap Pea Salad with Zesty Lemon Vinaigrette – Easy, Zesty Favorite

Name: Snap Pea Salad with Zesty Lemon Vinaigrette
Prep time: 15 min
Total time: 15 min
Cuisine: American
Ingredients: 4 cups sugar snap peas, thinly sliced diagonally; 1/4 cup chopped fresh basil (plus more for garnish); 1/4 cup roughly chopped roasted salted pistachios (plus more for garnish); 1/8 – 1/4 tsp crushed red pepper flakes (optional); 2 tbsp lemon juice; 2 tbsp olive oil; 1 clove garlic, minced or grated; 1 1/2 tsp Dijon mustard; 1 tsp maple syrup (or honey); 2 tbsp finely chopped shallot (optional); 1/2 tsp sea salt (plus more to taste); 1/4 tsp black pepper

Description

A bright, crunchy, and refreshing Snap Pea Salad with Zesty Lemon Vinaigrette, featuring fresh herbs and pistachios. Perfect as a spring or summer side dish and ready in just 15 minutes.

Ingredients

Scale

4 cups sugar snap peas, thinly sliced diagonally
1/4 cup chopped fresh basil (plus more for garnish)
1/4 cup roughly chopped roasted salted pistachios (plus more for garnish)
1/8 – 1/4 tsp crushed red pepper flakes (optional)
2 tbsp lemon juice
2 tbsp olive oil
1 clove garlic, minced or grated
1 1/2 tsp Dijon mustard
1 tsp maple syrup (or honey)
2 tbsp finely chopped shallot (optional)
1/2 tsp sea salt (plus more to taste)
1/4 tsp black pepper

Cook Mode Prevent your screen from going dark

Instructions

In a large mixing bowl, whisk together the lemon juice, olive oil, garlic, Dijon mustard, maple syrup, shallot (if using), salt, and pepper until emulsified.
Add the thinly sliced snap peas, chopped basil, and chopped pistachios directly into the bowl with the dressing.
Toss everything gently until well coated in the vinaigrette.
Taste and adjust seasoning as needed—add more lemon juice for brightness, syrup for sweetness, or salt to taste.
Garnish with additional basil, pistachios, and red pepper flakes (if using).
Serve immediately for best texture and flavor.

Notes

For added heat, mix the red pepper flakes directly into the dressing.
The dressing can be made up to 3 days ahead and stored in the fridge.
Swap basil with mint or tarragon for a flavor twist.
To keep it crunchy, do not dress the salad until ready to serve.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Salad
Method: No-Cook
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 148
Sugar: 4.8 g
Sodium: 371 mg
Fat: 10.4 g
Saturated Fat: 1.4 g
Unsaturated Fat: 8.5 g
Trans Fat: 0 g
Carbohydrates: 10.3 g
Fiber: 2.9 g
Protein: 3.8 g
Cholesterol: 0 mg