Lemon Dijon Sugar Snap Pea Salad

Yield: 2-3 servings | Prep time: 10 min | Cook time: 10 min | Total time: 20 min

INGREDIENTS:

For the dressing:

• Juice of ½ lemon

• 2 tablespoons olive oil

• 1 clove garlic, minced or grated

• 1 ½ teaspoons Dijon mustard

• 1 teaspoon maple syrup (or honey)

• 1/4 teaspoon onion powder

• 1/2 teaspoon sea salt, plus more to taste

• 1/4 teaspoon black pepper

For the salad:

• 1 (8 oz) bag Church Brothers Farms Sugar Snap Peas, thinly sliced on the diagonal

• 1/2 cup thinly sliced cucumber

• 2 tablespoon fresh mint, chopped

• 2 tablespoon roasted salted pistachios, roughly chopped (or sub almonds or sunflower seeds)

• 1/4 cup shaved Parmesan cheese

• 1 teaspoon crushed red pepper flakes (optional)

Instructions: 

Make the dressing: In a large serving bowl, whisk together all dressing ingredients until well

combined and slightly creamy.

Assemble the salad: Add the sliced sugar snap peas, cucumber, mint, and pistachios to the same

bowl. Toss to coat evenly with the dressing.

Add the Parmesan: Sprinkle shaved Parmesan over the top and gently toss again. Taste and adjust— add more lemon juice for brightness or salt to taste.

Garnish and serve: Top with extra mint, Parmesan shavings, and a sprinkle of crushed red pepper

flakes if desired. Serve immediately for best flavor and crunch.

Make-Ahead Tip

The dressing can be made up to 3 days in advance — store it in a jar with a lid and shake before using.

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Lemon Dijon Sugar Snap Pea Salad

Yield: 2-3

Prep time: 10 MinCook time: 10 MinTotal time: 20 Min

Ingredients

For the dressing:

• Juice of ½ lemon
• 2 tablespoons olive oil
• 1 clove garlic, minced or grated
• 1 ½ teaspoons Dijon mustard
• 1 teaspoon maple syrup (or honey)
• 1/4 teaspoon onion powder
• 1/2 teaspoon sea salt, plus more to taste
• 1/4 teaspoon black pepper

For the salad:

• 1 (8 oz) bag Church Brothers Farms Sugar Snap Peas, thinly sliced on the diagonal
• 1/2 cup thinly sliced cucumber
• 2 tablespoon fresh mint, chopped
• 2 tablespoon roasted salted pistachios, roughly chopped (or sub almonds or sunflower seeds)
• 1/4 cup shaved Parmesan cheese
• 1 teaspoon crushed red pepper flakes (optional)

Instructions

1. Make the dressing: In a large serving bowl, whisk together all dressing ingredients until well combined and slightly creamy.
2. Assemble the salad: Add the sliced sugar snap peas, cucumber, mint, and pistachios to the same bowl. Toss to coat evenly with the dressing.
3. Add the Parmesan: Sprinkle shaved Parmesan over the top and gently toss again. Taste and adjust— add more lemon juice for brightness or salt to taste.
4. Garnish and serve: Top with extra mint, Parmesan shavings, and a sprinkle of crushed red pepper flakes if desired. Serve immediately for best flavor and crunch.

Make-Ahead Tip

1. The dressing can be made up to 3 days in advance — store it in a jar with a lid and shake before using.

Nutrition Facts

Calories

190

Fat

14 g

Sat. Fat

3 g

Carbs

10 g

Fiber

2 g

Sugar

5 g

Protein

6 g

Calcium

10 mg

Iron

8 mg

Cholesterol

5 mg

Sodium

290 mg

Vitamin C

60 mg