Sugar Snap Pea Salad with Lemon Vinaigrette

Sugar Snap Pea Salad

Lemony salad featuring sugar snap peas, radishes, and chives that's perfect for Spring

Course Salad
Prep Time 20 minutes
Cook Time 2 minutes
Total Time 22 minutes
Servings 3
Calories 110 kcal
Author Adapted from Food Network Magazine


  • 8 ounces sugar snap peas
  • 2 small radishes diced
  • 2 tablespoons Lemon Vinaigrette
  • 2 cups alfafa sprouts
  • 2 tablespoons fresh chives chopped


  1. Bring a medium pot of water to a boil.

  2. Fill a large bowl with ice water and place a small colander in the bowl.

  3. Add sugar snap peas to boiling water and cook 2 minutes. Using a slotted spoon, transfer to the colander. (The ice water will immediately stop the cooking and preserve the peas' bright green color.)

  4. Drain the peas and spread them out on a clean kitchen towel. Place another clean towel on top of the peas and blot dry.

  5. Place peas in a large bowl and add radishes. Toss with 1 to 2 tablespoons of the dressing.

  6. Divide sprouts among 4 salad plates, top with pea mixture, and sprinkle with chives.

Recipe Notes

The information shown is an estimate obtained through an online nutrition calculator. It should not be considered a substitute for the services of a trained health professional.

Nutrition information was calculated with 2 tablespoons of the dressing. You might prefer to use less.