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Lemony Sugar Snap Peas

Lemony Sugar Snap Peas

I saw this recipe on Cooking Light and knew it would be an excellent side dish to the salmon I was making for dinner… I was right. I loved the lemony flavor of the crisp-tender sugar snap peas. My daughter and I both loved this side dish but my husband and son aren’t fans of snap peas so they didn’t care for it. Their loss.

Lemony 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 together in a bowl. Whisk until well combined.

Bring a pot of water (seasoned with a bit of salt) 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 and to ensure 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.

Lemony Sugar Snap Peas

 

 

Lemony Sugar Snap Peas

Lemony Sugar Snap Peas

Prep Time: 5 minutes
Cook Time: 1 minute
Servings: 4

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 together in a bowl. Whisk until well combined.
  • Bring a pot of water (seasoned with a bit of salt) 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 and to ensure 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.
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21 Comments

  1. 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.

  2. 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”…..

  3. 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.