Zesty Snap Pea Salad
Nothing beats a fresh, crisp, slightly sweet spring pea. They're the star of this salad, but the dill mint, and radish add a zesty, herby balance that's perfect for the warmer weather.
by Sami Udell
2 cups sugar snap peas
2 tbsp fresh mint, picked
1 tbsp fresh dill, picked
1/4 cup mozzarella balls, cut in half
1 watermelon radish (or any radish)
1 tbsp sesame seeds or zaatar (or both!)
Salt and pepper to taste
For the vinaigrette:
2 tbsp lemon juice
1 tbsp dijon mustard
1 tbsp honey
1/2 or 1.5 shallot, chopped
1 tsp salt
3 tbsp Drizzle
Active Time: 15 minutes
Full Time: 15 minutes
Start by making your dressing! Add the shallot to a bowl. Squeeze the lemon juice on top. Add in the mustard, honey, and salt before whisking in your Drizzle until it's totally emulsified and smooth. Set aside.
Trim the ends of the snap peas and remove the string. Slice them in half lengthwise.
Cut the avocado in half lengthwise, remove the pit and skin, then cut in half again lengthwise so that you have 4 quarter chunks.
Add the snap peas, radishes, dill & mint (saving some for garnish), mozzarella, 1 or 2 tbsp of the dressing, and a sprinkle of salt and fresh ground pepper to taste. Mix to coat.
Add everything to a bowl and then add in the avocado. Lightly salt the avocado and sprinkle sesame seeds and zaatar over the top. Add the remaining herbs!