Fresh Herb & Snap Pea Salad

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Fresh Herb & Snap Pea Salad

Fresh Herb & Snap Pea Salad

Quickly cooked snap peas retain their distinctive crunch, becoming the star in this simple green salad.

Serves 4

Prep Time 20 min

Total Time 20 min.


  • 8 ounces sugar snap peas, trimmed
  • 2 tablespoon sliced almonds
  • 2 tablespoon extra-virgin olive, walnut or almond oil
  • 2 tablespoon fruity vinegar, such as raspberry or pomegranate
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground pepper
  • 4 cups packed m√Ęche, or mixed baby lettuce
  • 1/4 cup snipped fresh chives, (1/2-inch pieces)
  • 1/4 cup chopped fresh tarragon

Cooking Directions

Step 1

Bring a medium saucepan of water to a boil. Add snap peas and cook until bright green but still crisp, 1 to 2 minutes. Drain and rinse under cold water.

Step 2

Toast almonds in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Step 3

Whisk oil, vinegar, salt and pepper in a large bowl. Add lettuce, chives, tarragon and the snap peas and toss. Serve sprinkled with the almonds.