Lemony Sugar Snap Peas
I saw this lemony sugar snap peas recipe on Cooking Light and knew it would be an excellent side dish to pair with some slow-roasted salmon and garlic rice I was making for dinner. My husband, daughter, and I loved the lemony flavor of the crisp-tender sugar snap peas, but my son wasn’t a fan.
Lemony Sugar Snap Peas
Ingredients:
- 2 tbsp lemon juice
- Zest of 1 lemon
- 1 tbsp olive oil
- 1 tsp Dijon mustard
- ½ tsp sugar
- Sea salt and freshly cracked pepper to taste
- 8 oz of sugar snap peas
How to Make Lemony Sugar Snap Peas
Combine the lemon juice, lemon zest, olive oil, Dijon mustard, sugar, sea salt, and freshly cracked pepper to taste in a bowl. Whisk until well combined.
Bring a large pot of well-salted water to boil over high heat. Add the sugar snap peas and cook for 30 seconds.
Drain and plunge into ice water to stop the cooking process, ensuring the color will stay bright green.
Pour the sugar snap peas into the bowl with the vinaigrette and toss to coat evenly. Season with sea salt and freshly cracked pepper, to taste, if desired. Enjoy.
Equipment
Ingredients
- 2 tbsp lemon juice
- Zest of 1 lemon
- 1 tbsp olive oil
- 1 tsp Dijon mustard
- ½ tsp sugar
- Sea salt and freshly cracked pepper to taste
- 8 oz of sugar snap peas
Instructions
- Combine the lemon juice, lemon zest, olive oil, Dijon mustard, sugar, sea salt, and freshly cracked pepper to taste in a bowl. Whisk until well combined.
- Bring a large pot of well-salted water to boil over high heat. Add the sugar snap peas and cook for 30 seconds.
- Drain and plunge into ice water to stop the cooking process, ensuring the color will stay bright green.
- Pour the sugar snap peas into the bowl with the vinaigrette and toss to coat evenly. Season with sea salt and freshly cracked pepper, to taste, if desired. Enjoy.
Oh yummy. I love lemon, and sugar snap peas. Should be a win-win!!
xo Kris
I love snap peas, these look wonderful.
Ooohh.. I make green beans in a similar way so I know this would be fantastic!!!
I grinned to read your post, because as I saw the title I thought to myself, those snap peas would be delicious with fish! I’m sure it was perfect with your salmon.
Snap peas are a favorite. They’re great raw or cooked. Don’t you just love COR’s olive oil?! It’s excellent too.
These sound so light and delicious! I’m a fan of California Olive Ranch, too 🙂
I love how you make veggies look good. These sound delicious!!!
In Spain only we eat the seed, not the skin …In Málaga, city in which I live .. we call them “chicharos”…..
Sounds very good!
So simple but this would make an awesome side dish with any kind of seafood. Yum.
Great side dish that goes well with lots of things. Welcome back from vacation.
So fresh and delicious looking! We love sugar snap peas and I am always looking for quick and easy ways to prepare and serve them.
I’m counting down the day until sugar snaps are in season again! This will definitely be a great way to prepare them!
mmm, what a great idea to use dijon, YUM!
I’m glad you had a good Spring break!
Love the simplicity and bright freshness of this dish!
Fresh, light and delicious!
i’m hard-pressed to think of a more delicious side dish that can be made so quickly!
Our garden will be producing pounds of sugar snap peas soon so I’m always excited to see new sugar snap recipes. Thanks for sharing this, I will add it to the bookmarks!
Yummm! I knew this would be a knock-out and it was. I used fresh snow peas and lime because that’s what I had in the fridge. Love the the citrus and dijon tang with just enough sweet to smooth it out.