Snap Pea Salad with Mint & Mozzarella

It’s easy to get bored with the same old salads and veggie sides. Here’s a fun way to enjoy crunchy, fresh sugar snap peas and radishes.

Ingredients

Serves 3-4 as side

1/2 lb sugar snap peas, tough strings removed

1.5 Tbsp olive oil

1 Tbsp freshly squeezed lemon juice

1/2 tsp whole-grain or regular Dijon mustard

1/2 tsp minced shallot

1/2 lb fresh ciliegine mozzarella cheese (cherry-sized mozzarella balls), halved

1/2 small bunch radishes, thinly sliced

1.5 Tbsp finely chopped fresh mint leaves

Salt & Pepper to taste

Steps

1. Remove tough strings from snap peas and chop to desired size.

2. Blanch the snap peas. Here’s how: Add snap peas to already boiling water, cook for 1-2 minutes. Immediately drain and put snap peas in bowl of ice.

3. Whisk together the oil, lemon juice, mustard, and shallot in a large bowl. Add salt and pepper as needed.

4. Combine snap peas, mozzarella, radishes, and mint. Then add dressing and mix.

5. Best enjoyed fresh, and can be stored covered in fridge up to 3 days.

Recipe adapted from The Kitchn.