Whip up a light and crunchy sugar snap pea salad featuring snap peas, fennel, radishes and herbs dressed with a zesty lemon vinaigrette. Perfect for warm weather meals!
I tend to like meals made with as little fuss and pretense as possible and that’s especially true during the warmers months. It probably comes as no surprise to those of you that have been coming here regularly that I eat a lot of salads all year-round, but when it’s warm and sunny out a salad is even more appreciated, especially when it’s light, crisp and filled with the best the season has to offer like this snap pea salad.
This spring salad features sugar snap peas, radishes and fennel in a crisp and crunchy salad that features some of the season’s best offerings. With hardly any effort you can whip up a light, bright salad everyone will love with no lettuce needed!
This snap pea salad simply tastes like spring. Sugar snap peas are quickly blanched then tossed with thinly shaved fennel, crisp radishes and a generous amount of fresh herbs. The dressing is a simple lemon vinaigrette that’s quick and easy to whisk together. What you end up with is a light and refreshing combination with a satisfying crunch. Here’s what you’ll need to make it:
Ingredient Notes:
(Here are a few notes about the ingredients you’ll need for this recipe. As always find the full list of ingredients and directions in the recipe card at the bottom of the post.)
- Sugar Snap Peas – You can leave your snap peas whole or slice them on the diagonal to make bite-sized pieces.
- Radishes –Regular red or multicolored radishes both work well here. If you can find them French radishes are especially good.
- Fennel – You’ll need about one medium bulb.
- Fresh Herbs – I like a combination of fresh mint, parsley and dill but you can use your favorite herbs.
- Lemon –You’ll need both lemon zest and lemon juice for the dressing.
- Olive Oil – Use your favorite extra virgin olive oil.
- Feta – Use a sheep’s milk feta for best flavor or try goat cheese if you’d prefer.
How to Make a Snap Pea Salad:
(Here are the basic steps and some helpful tips on how to make the recipe. Find the full directions in the recipe card at the bottom of the post.)
- You’ll start by quickly blanching the snap peas in boiling water, then dunking them in an ice-bath. The quick cooling ensures that the snap peas keep their bright color and snap in the salad.
- Next you’ll whisk together your lemon vinaigrette and add the shaved fennel, radishes, fresh herbs and snap peas and gently toss everything together.
- Crumble some feta over the top and you are ready to serve!
Variations:
- Use snow peas in addition to the snap peas.
- Use your favorite combination of fresh herbs.
- Use goat cheese instead of feta or opt for a vegan version.
More Spring Salads:
Sugar Snap Pea and Fennel Salad
Whip up a light and crunchy sugar snap pea salad featuring snap peas, fennel, radishes and herbs dressed with a zesty lemon vinaigrette. Perfect for warm weather meals!
Ingredients
- 4 ounces/113g sugar snap peas, strings removed, sliced in half if large
- 1 ½ Tablespoons/22ml fresh lemon juice
- ½ teaspoon lemon zest
- ¼ teaspoon fine sea salt
- 3 Tablespoons/45ml extra-virgin olive oil
- 1 medium fennel bulb, thinly sliced on a mandolin or handheld slicer
- 4 ounces/113g radishes, thinly sliced
- ¼ cup finely chopped dill
- ¼ cup finely chopped parsley
- 2 Tablespoons finely chopped mint
- 2 ounces/56g feta, crumbled or cubed (dairy-free if necessary)
Instructions
- Prepare an ice bath by filling a large heat-proof bowl with ice and water.
- Bring a pot of salted water to a boil and blanch the snap peas just until they turn bright green (about 1 minute), then drain and plunge the snap peas into the ice bath. Spread the cooled snap peas onto a clean kitchen towel to dry.
- In a large bowl whisk together the lemon juice, lemon zest, salt and olive oil. Add sliced fennel, radishes, chopped herbs and drained snap peas and toss to combine.
- Sprinkle with feta and serve.
Notes
Variations:
- Use snow peas in addition to the snap peas.
- Use your favorite combination of fresh herbs.
- Use goat cheese instead of feta or opt for a vegan version.
Dietary Info:
Gluten-Free, Grain-Free, Vegetarian, Dairy-Free Option, Egg-Free, Nut-Free, Vegan Option
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Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 251Total Fat: 19gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 0mgSodium: 210mgCarbohydrates: 16gFiber: 6gSugar: 6gProtein: 7g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
Barbara says
Wonderful crisp, fresh salad, Sylvie. I adore fennel cooked, have never been as fond of it in salads, but this one has me interested. Your simple vinaigrette lets the flavors shine through. Really important with a salad like this.
Congrats on being featured in Flavour Fiesta. Will check it out.
Jessica @ How Sweet says
As usual, this is absolutely STUNNING. And congrats to you my friend!!
Suzi says
This salad does say spring so light and airy. I haven't experimented with fennel yet but I am going to give this a try, it's a beauty. Congrats on the Top 9.
Ally says
Wow, so fresh & brilliantly green! My heart & tummy would be very happy after a meal like this!
xo
tania@mykitchenstories says
With all of the flavours I really love I could eat this every day of the week. The photos are amazing
Sukaina says
I really enjoyed reading your interview Sylvie. And thanks for introducing me to William Meppem! This salad is so you! I love the pairing of blue and green here!
thelittleloaf says
What a beautiful, fresh salad to welcome in the Spring. And congratulations on your magazine feature - going to check out the rest of the articles now 🙂
Anita Menon says
Sounds fantastic. Photos are dream like. Congrats on the feature!
chinmayie @ love food eat says
That looks incredibly fresh and fabulously colorful! Spring in a bowl 🙂
Roxana GreenGirl { A little bit of everything} says
No question why Divya wanted to have you in her magazine. Your photos are always so beautiful, you're always inspiring me to try my best.
the salad is so light, so perfect for the Spring