This salad screams Spring! It’s full of bright, fresh vegetables and flavors. The sugar snap peas are blanched and then combined with sliced radishes, mozzarella cheese, and lots of fresh mint. The salad is brought together with an easy lemon vinaigrette. It’s the perfect side dish to accompany some grilled chicken or steak this Spring.

Minty Sugar Snap Pea Salad

Prep Time: 5 minutes Cook Time: 3 minutes

Yield: 2-3 servings

Ingredients:

• 8 ounces sugar snap peas, cut in half

• 3-4 radishes, very thinly sliced

• 4 ounces mozzarella cheese, sliced into cubes or buy in the small ball form

• about 4 tablespoons fresh mint, lightly chopped

• 1 lemon, zest and juice

• 2 tablespoons olive oil

• 1 clove garlic, minced

• salt and pepper

Instructions:

1. Fill a bowl with ice water and set aside.

2. Bring a pot of water to a boil. Add the sugar snap peas to the boiling water and cook for 2-3 minutes. Drain into a colander and then immediately place into the ice water to stop the cooking.

3. In your serving bowl, whisk together the lemon juice, lemon zest, olive oil, and garlic. Season with salt and pepper.

4. Drain the sugar snap peas from the ice water in the colander.

5. In the bowl with the dressing, add the sugar snap peas, mozzarella cheese, radishes, and mint. Stir to combine and season with salt and pepper as desired. Enjoy!

Notes:

• You can easily double this recipe to serve more people

• I frequently use it as a side dish along side my grilled chicken recipe and it serves two of us.