24 Delicious Sugar Snap Peas Salad Recipes Amazing

Craving a crisp, refreshing twist to your meals? Sugar snap peas are the star of the season, offering a sweet crunch that elevates any dish. Our roundup of 24 Delicious Sugar Snap Peas Salad Recipes is packed with vibrant, easy-to-make ideas that promise to delight your taste buds. Whether you’re after a quick lunch or a standout side, these recipes are sure to inspire your next culinary adventure. Dive in!

Asian Sugar Snap Peas Salad with Sesame Dressing

Asian sugar snap peas salad with sesame dressing brings a crisp, refreshing twist to your table. A perfect blend of crunch and flavor, it’s ideal for summer gatherings.

Ingredients

• 1 lb fresh sugar snap peas, trimmed
• 2 tbsp toasted sesame oil
• 1 tbsp rice vinegar
• 1 tsp honey
• 1 tbsp soy sauce
• 1 tsp freshly grated ginger
• 1 garlic clove, minced
• 1 tbsp sesame seeds, toasted
• 1/4 tsp red pepper flakes

Instructions

1. Blanch sugar snap peas in boiling water for 1 minute, then immediately plunge into ice water to stop cooking.
2. Drain peas thoroughly and pat dry with a clean kitchen towel to ensure dressing adheres well.
3. In a small bowl, whisk together sesame oil, rice vinegar, honey, soy sauce, grated ginger, and minced garlic until emulsified.
4. Toss the blanched peas with the dressing until evenly coated. Tip: Let the salad sit for 10 minutes before serving to allow flavors to meld.
5. Sprinkle with toasted sesame seeds and red pepper flakes for garnish. Tip: Toast sesame seeds in a dry pan over medium heat for 2 minutes until golden for enhanced flavor.
6. Serve chilled or at room temperature. Tip: For an extra crunch, add slivered almonds right before serving.

The salad offers a vibrant crunch with a sweet and tangy sesame dressing. Serve it alongside grilled fish or chicken for a balanced meal, or enjoy it as a standalone light lunch.

Spring Sugar Snap Peas Salad with Lemon Vinaigrette

Perfect for a light lunch or as a refreshing side, this salad combines crisp sugar snap peas with a zesty lemon vinaigrette.

Ingredients

• 1 lb fresh sugar snap peas, trimmed
• 2 tbsp extra-virgin olive oil
• 1 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• 1/2 tsp honey
• 1/4 tsp sea salt
• 1/8 tsp freshly ground black pepper
• 1/4 cup shaved Parmesan cheese
• 2 tbsp toasted almond slices

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add the sugar snap peas and blanch for 1 minute until bright green and crisp-tender.
3. Immediately transfer the peas to an ice bath to stop the cooking process, then drain and pat dry.
4. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, sea salt, and black pepper until emulsified.
5. In a large mixing bowl, toss the blanched sugar snap peas with the lemon vinaigrette until evenly coated.
6. Gently fold in the shaved Parmesan cheese and toasted almond slices.
7. Let the salad sit for 5 minutes to allow the flavors to meld before serving.

Makes a vibrant, crunchy salad with a perfect balance of sweet and tangy flavors. Serve it alongside grilled chicken or fish for a complete meal.

Sugar Snap Peas and Radish Salad with Mint

Fresh sugar snap peas and crisp radishes come together in this vibrant salad, accented with fresh mint for a refreshing bite. Perfect for a summer day, it’s a quick dish that packs a punch of flavor and texture.

Ingredients

– 1 pound sugar snap peas, trimmed and halved diagonally
– 1 bunch radishes, thinly sliced
– 1/4 cup fresh mint leaves, finely chopped
– 2 tablespoons extra-virgin olive oil
– 1 tablespoon fresh lemon juice
– 1/2 teaspoon sea salt
– 1/4 teaspoon freshly ground black pepper

Instructions

1. Blanch the sugar snap peas in boiling water for 1 minute, then immediately transfer to an ice bath to stop the cooking process. Tip: This preserves their bright green color and crisp texture.
2. Drain the peas thoroughly and pat dry with a clean kitchen towel to remove excess moisture.
3. In a large mixing bowl, combine the blanched peas, sliced radishes, and chopped mint.
4. Drizzle with extra-virgin olive oil and fresh lemon juice, then season with sea salt and freshly ground black pepper. Tip: Toss gently to avoid bruising the mint leaves.
5. Let the salad sit for 5 minutes before serving to allow the flavors to meld. Tip: For an extra crunch, add toasted almond slices just before serving.
Sweet and peppery with a refreshing minty finish, this salad is a delight. Serve it alongside grilled fish or chicken for a complete meal, or enjoy it on its own for a light lunch.

Warm Sugar Snap Peas Salad with Bacon and Mustard Dressing

Easy to prepare yet bursting with flavor, this salad combines crisp sugar snap peas with smoky bacon and a tangy mustard dressing for a perfect balance.

Ingredients

• 1 lb fresh sugar snap peas, trimmed
• 4 slices thick-cut bacon, diced
• 2 tbsp Dijon mustard
• 1 tbsp honey
• 2 tbsp apple cider vinegar
• 1/4 cup extra-virgin olive oil
• Salt, to season
• Freshly ground black pepper, to season

Instructions

1. Blanch sugar snap peas in boiling water for 1 minute, then immediately transfer to an ice bath to preserve their crispness.
2. In a skillet over medium heat, cook diced bacon until crispy, about 5 minutes. Transfer to a paper towel-lined plate to drain.
3. In a small bowl, whisk together Dijon mustard, honey, and apple cider vinegar. Slowly drizzle in olive oil while whisking continuously to emulsify the dressing.
4. Season the dressing with salt and freshly ground black pepper to taste.
5. In a large bowl, combine blanched sugar snap peas and crispy bacon. Drizzle with the mustard dressing and toss gently to coat.

Yield a salad with a delightful crunch from the peas, a rich smokiness from the bacon, and a vibrant kick from the mustard dressing. Serve alongside grilled chicken or as a standalone dish for a light lunch.

Sugar Snap Peas Salad with Avocado and Lime Dressing

Nothing beats the crisp freshness of sugar snap peas paired with creamy avocado and a zesty lime dressing for a quick, nutritious salad.

Ingredients

• 1 lb fresh sugar snap peas, trimmed
• 1 ripe avocado, diced
• 2 tbsp extra-virgin olive oil
• 1 tbsp fresh lime juice
• 1 tsp lime zest
• 1/4 tsp sea salt
• 1/8 tsp freshly ground black pepper
• 2 tbsp finely chopped fresh cilantro

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add the sugar snap peas and blanch for 2 minutes until bright green and crisp-tender.
3. Immediately transfer the peas to a bowl of ice water to halt cooking, then drain and pat dry.
4. In a small bowl, whisk together the olive oil, lime juice, lime zest, sea salt, and black pepper until emulsified.
5. In a large mixing bowl, combine the blanched sugar snap peas, diced avocado, and chopped cilantro.
6. Drizzle the lime dressing over the salad and gently toss to coat all ingredients evenly.
7. Let the salad sit for 5 minutes before serving to allow flavors to meld.

Refreshingly crisp sugar snap peas and buttery avocado chunks are elevated by the tangy lime dressing. Serve this salad alongside grilled fish or chicken for a light, flavorful meal.

Grilled Sugar Snap Peas Salad with Feta and Olives

Yield to the crunch of summer with this vibrant salad. Grilled sugar snap peas meet creamy feta and briny olives for a dish that’s as refreshing as it is simple.

Ingredients

– 1 lb fresh sugar snap peas, trimmed
– 2 tbsp extra-virgin olive oil
– 1/2 cup crumbled feta cheese
– 1/4 cup pitted Kalamata olives, halved
– 1 tbsp fresh lemon juice
– 1/2 tsp sea salt
– 1/4 tsp freshly ground black pepper

Instructions

1. Preheat grill to medium-high heat (400°F).
2. Toss sugar snap peas with olive oil, sea salt, and black pepper in a large bowl.
3. Grill peas in a single layer for 2-3 minutes per side, until char marks appear but peas remain crisp.
4. Transfer grilled peas to a serving platter.
5. Sprinkle crumbled feta and halved Kalamata olives over the peas.
6. Drizzle with fresh lemon juice just before serving.
Bright, crisp peas contrast beautifully with the creamy feta and salty olives. Serve alongside grilled fish or chicken for a complete meal.

Sugar Snap Peas and Quinoa Salad with Herbs

Kickstart your meal with a refreshing Sugar Snap Peas and Quinoa Salad with Herbs, perfect for a light lunch or a side dish. This recipe combines crisp vegetables with fluffy quinoa for a satisfying texture.

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water
• 1/2 lb sugar snap peas, trimmed and halved
• 1/4 cup extra-virgin olive oil
• 2 tbsp fresh lemon juice
• 1/4 cup fresh mint leaves, finely chopped
• 1/4 cup fresh parsley leaves, finely chopped
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. In a medium saucepan, combine quinoa and water. Bring to a boil over high heat.
2. Reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed and quinoa is tender. Fluff with a fork and let cool to room temperature.
3. While quinoa cools, blanch sugar snap peas in boiling water for 1 minute, then immediately transfer to an ice bath to stop the cooking process. Drain well.
4. In a large bowl, whisk together olive oil, lemon juice, salt, and pepper until emulsified.
5. Add cooled quinoa, blanched sugar snap peas, mint, and parsley to the bowl. Toss gently to combine.
6. Adjust seasoning with additional salt and pepper if necessary, serving immediately or chilling for up to 2 hours for flavors to meld.

Now enjoy the crisp freshness of the sugar snap peas against the nutty quinoa, enhanced by the bright herbs. Serve alongside grilled fish or chicken for a complete meal.

Refreshing Sugar Snap Peas Salad with Cucumber and Dill

Make this vibrant salad for a crisp, hydrating side that shines in simplicity. Sugar snap peas and cucumber offer a refreshing crunch, while dill adds a fragrant lift.

Ingredients

• 1 lb fresh sugar snap peas, trimmed and strings removed
• 1 medium English cucumber, thinly sliced
• 1/4 cup fresh dill, finely chopped
• 2 tbsp extra-virgin olive oil
• 1 tbsp fresh lemon juice
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Bring a pot of salted water to a rolling boil. Blanch sugar snap peas for 30 seconds, then immediately transfer to an ice bath to halt cooking.
2. Drain the peas thoroughly and pat dry with a clean kitchen towel to ensure the salad remains crisp.
3. In a large mixing bowl, combine the blanched sugar snap peas, sliced cucumber, and chopped dill.
4. In a small bowl, whisk together extra-virgin olive oil, fresh lemon juice, sea salt, and black pepper until emulsified.
5. Drizzle the dressing over the salad and toss gently to coat all ingredients evenly.
6. Let the salad sit for 5 minutes before serving to allow flavors to meld.

Crunchy sugar snap peas and cool cucumber slices create a delightful texture contrast. The bright acidity of lemon and aromatic dill make this salad a perfect companion to grilled meats or as a standalone light lunch. Serve it chilled for maximum refreshment.

Sugar Snap Peas Salad with Cherry Tomatoes and Basil

Here’s a fresh take on a summer salad that’s as crisp as it is colorful. Perfect for those sweltering days when you crave something light yet satisfying.

Ingredients

• 1 pound sugar snap peas, trimmed and strings removed
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh basil leaves, chiffonade
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon white balsamic vinegar
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Blanch the sugar snap peas for 30 seconds, then immediately transfer to an ice bath to halt cooking. Tip: This preserves their vibrant green color and crisp texture.
3. Drain the peas thoroughly and pat dry with a clean kitchen towel.
4. In a large mixing bowl, combine the blanched peas, cherry tomatoes, and basil.
5. Whisk together the olive oil, white balsamic vinegar, sea salt, and black pepper in a small bowl until emulsified. Tip: A balanced dressing enhances the natural sweetness of the peas and tomatoes.
6. Drizzle the dressing over the salad and toss gently to coat. Tip: Use your hands to toss the salad for even distribution without crushing the ingredients.
7. Let the salad sit for 5 minutes before serving to allow the flavors to meld.

Just before serving, give the salad a final toss. The sugar snap peas offer a satisfying crunch, while the cherry tomatoes burst with juiciness. Serve atop grilled bread for a hearty twist or alongside grilled fish for a light meal.

Spicy Sugar Snap Peas Salad with Chili Lime Dressing

Zesty and vibrant, this salad brings a crunchy, spicy kick to your table. Perfect for summer picnics or a quick lunch.

Ingredients

• 1 lb fresh sugar snap peas, trimmed
• 2 tbsp extra-virgin olive oil
• 1 tbsp fresh lime juice
• 1 tsp chili flakes
• 1/2 tsp sea salt
• 1/4 cup cilantro leaves, finely chopped
• 1 small red onion, thinly sliced

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add sugar snap peas and blanch for 1 minute until bright green and crisp-tender.
3. Immediately transfer peas to an ice bath to stop cooking; drain well.
4. In a small bowl, whisk together olive oil, lime juice, chili flakes, and sea salt until emulsified.
5. In a large mixing bowl, combine blanched peas, cilantro, and red onion.
6. Drizzle dressing over the salad and toss gently to coat evenly.
7. Let salad sit for 5 minutes to allow flavors to meld before serving.

Yield a salad with a crisp texture and a bold, tangy flavor. Serve alongside grilled fish or as a standalone dish for a refreshing bite.

Sugar Snap Peas and Corn Salad with Cilantro

Garden-fresh sugar snap peas and sweet corn come together in this vibrant salad, accented by the bright flavors of cilantro. Perfect for a summer side, it’s crisp, refreshing, and ready in minutes.

Ingredients

– 1 cup sugar snap peas, trimmed and halved diagonally
– 1 cup fresh corn kernels (from about 2 ears)
– 1/4 cup finely chopped fresh cilantro
– 2 tbsp extra-virgin olive oil
– 1 tbsp fresh lime juice
– 1/2 tsp kosher salt
– 1/4 tsp freshly ground black pepper

Instructions

1. Blanch sugar snap peas in boiling water for 30 seconds, then immediately transfer to an ice bath to stop the cooking process. Tip: This preserves their vibrant green color and crisp texture.
2. In a large bowl, combine the blanched sugar snap peas, fresh corn kernels, and chopped cilantro.
3. In a small bowl, whisk together extra-virgin olive oil, fresh lime juice, kosher salt, and freshly ground black pepper until emulsified. Tip: For a smoother dressing, let it sit for 5 minutes before tossing.
4. Pour the dressing over the salad and toss gently to coat all ingredients evenly. Tip: Use a rubber spatula to avoid bruising the delicate sugar snap peas.
5. Serve immediately or chill for up to 1 hour to enhance the flavors. Keep it fresh by adding a final sprinkle of cilantro right before serving. Known for its crisp texture and sweet, tangy flavor, this salad pairs beautifully with grilled meats or as a standalone light lunch. The contrast of colors and flavors makes it a visually appealing dish for any summer table.

Sugar Snap Peas Salad with Roasted Almonds and Parmesan

Ready for a crisp, refreshing salad that’s as easy to make as it is delicious? This Sugar Snap Peas Salad with Roasted Almonds and Parmesan is a perfect blend of textures and flavors.

Ingredients

• 1 lb fresh sugar snap peas, trimmed
• 1/2 cup raw almonds
• 1/4 cup shaved Parmesan cheese
• 2 tbsp extra virgin olive oil
• 1 tbsp fresh lemon juice
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat oven to 350°F. Spread almonds on a baking sheet in a single layer.
2. Roast almonds for 10 minutes, or until golden and fragrant. Let cool, then roughly chop.
3. Bring a pot of salted water to a boil. Blanch sugar snap peas for 1 minute, then immediately transfer to ice water to stop cooking.
4. Drain peas and pat dry. Slice diagonally into 1/2-inch pieces.
5. In a large bowl, whisk together olive oil, lemon juice, salt, and pepper.
6. Add sugar snap peas and chopped almonds to the bowl. Toss to coat evenly.
7. Gently fold in shaved Parmesan cheese.
8. Serve immediately, or chill for up to 1 hour for flavors to meld.

Crisp sugar snap peas and crunchy almonds contrast beautifully with the creamy Parmesan. For an extra touch, drizzle with a bit of aged balsamic vinegar before serving.

Summer Sugar Snap Peas Salad with Berries and Goat Cheese

Perfect for a light summer meal, this salad combines crisp sugar snap peas with sweet berries and creamy goat cheese for a refreshing dish.

Ingredients

• 1 lb fresh sugar snap peas, trimmed and strings removed
• 1 cup mixed berries (strawberries, blueberries, raspberries), halved if large
• 4 oz goat cheese, crumbled
• 2 tbsp extra virgin olive oil
• 1 tbsp honey
• 1 tbsp fresh lemon juice
• 1/4 tsp sea salt
• 1/8 tsp freshly ground black pepper

Instructions

1. Bring a pot of salted water to a boil over high heat. Prepare an ice bath in a large bowl.
2. Blanch the sugar snap peas in the boiling water for 1 minute, then immediately transfer to the ice bath to cool. Drain and pat dry.
3. In a small bowl, whisk together the olive oil, honey, lemon juice, salt, and pepper until emulsified.
4. In a large mixing bowl, combine the blanched sugar snap peas, mixed berries, and crumbled goat cheese.
5. Drizzle the dressing over the salad and toss gently to coat all ingredients evenly.
6. Let the salad sit for 5 minutes before serving to allow the flavors to meld.

Makes a vibrant, crunchy salad with a perfect balance of sweet and tangy flavors. Serve chilled on a warm day for maximum refreshment.

Sugar Snap Peas and Asparagus Salad with Lemon Tahini Dressing

Honeycrisp apples add a sweet crunch to this vibrant Sugar Snap Peas and Asparagus Salad, perfectly balanced with a creamy Lemon Tahini Dressing. It’s a refreshing dish that brings spring to your table any time of year.

Ingredients

• 1 lb fresh sugar snap peas, trimmed
• 1 lb asparagus, trimmed and cut into 2-inch pieces
• 2 tbsp extra-virgin olive oil
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup tahini
• 2 tbsp fresh lemon juice
• 1 tbsp pure maple syrup
• 1 clove garlic, minced
• 2 tbsp water

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Toss sugar snap peas and asparagus with olive oil, sea salt, and black pepper on the prepared baking sheet. Spread in a single layer.
3. Roast for 12-15 minutes, until vegetables are tender-crisp and slightly charred. Tip: For even cooking, shake the pan halfway through.
4. While vegetables roast, whisk tahini, lemon juice, maple syrup, minced garlic, and water in a small bowl until smooth. Tip: If dressing is too thick, add water 1 tsp at a time until desired consistency.
5. Transfer roasted vegetables to a serving platter. Drizzle with Lemon Tahini Dressing. Tip: For enhanced flavor, let the salad sit for 5 minutes before serving to allow the dressing to meld with the vegetables.

Arrange the salad on a platter for a family-style meal or portion into individual bowls for a refined presentation. The crisp-tender vegetables paired with the rich, tangy dressing create a harmonious balance of textures and flavors.

Crunchy Sugar Snap Peas Salad with Carrots and Ginger Dressing

Perfect for a quick lunch or a side dish, this salad combines crisp sugar snap peas and carrots with a zesty ginger dressing.

Ingredients

• 1 lb fresh sugar snap peas, trimmed
• 2 medium carrots, julienned
• 2 tbsp extra-virgin olive oil
• 1 tbsp fresh ginger, finely grated
• 1 tbsp rice vinegar
• 1 tsp honey
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Blanch the sugar snap peas in boiling water for 1 minute, then immediately transfer to an ice bath to stop the cooking process. Tip: This preserves their vibrant green color and crunch.
2. In a large bowl, whisk together the olive oil, grated ginger, rice vinegar, honey, sea salt, and black pepper until well combined. Tip: For a smoother dressing, strain the grated ginger to remove any fibrous bits.
3. Add the blanched sugar snap peas and julienned carrots to the bowl with the dressing. Toss gently to coat evenly. Tip: Let the salad sit for 5 minutes before serving to allow the flavors to meld.

Serve this salad chilled for maximum crunch. The ginger dressing adds a bright, spicy note that complements the sweetness of the peas and carrots. Try topping with toasted sesame seeds for an extra layer of flavor and texture.

Sugar Snap Peas Salad with Oranges and Red Onion

Whip up a refreshing summer salad that combines crisp sugar snap peas with the sweet tang of oranges and the sharp bite of red onion for a dish that’s as vibrant as it is flavorful.

Ingredients

• 1 lb fresh sugar snap peas, trimmed and strings removed
• 2 large navel oranges, segmented
• 1/2 medium red onion, thinly sliced
• 2 tbsp extra-virgin olive oil
• 1 tbsp fresh lemon juice
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add the sugar snap peas to the boiling water and blanch for 1 minute, until bright green and crisp-tender.
3. Immediately transfer the peas to a bowl of ice water to stop the cooking process, then drain and pat dry.
4. In a large mixing bowl, combine the blanched sugar snap peas, orange segments, and sliced red onion.
5. In a small bowl, whisk together the extra-virgin olive oil, fresh lemon juice, kosher salt, and freshly ground black pepper until emulsified.
6. Drizzle the dressing over the salad and toss gently to coat all ingredients evenly.
7. Let the salad sit for 5 minutes before serving to allow the flavors to meld.

Yield a salad with a delightful crunch from the peas, a juicy burst from the oranges, and a subtle sharpness from the red onion. Serve chilled on a warm day for maximum refreshment.

Sugar Snap Peas and Chickpea Salad with Turmeric Dressing

Nothing beats the crisp freshness of sugar snap peas paired with the earthy depth of chickpeas, especially when tossed in a vibrant turmeric dressing. This salad is a testament to simplicity meeting flavor.

Ingredients

• 1 cup sugar snap peas, trimmed and halved diagonally
• 1 cup cooked chickpeas, drained and rinsed
• 2 tbsp extra-virgin olive oil
• 1 tbsp fresh lemon juice
• 1 tsp ground turmeric
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp finely chopped fresh mint

Instructions

1. Blanch sugar snap peas in boiling water for 30 seconds, then immediately transfer to an ice bath to halt cooking. Drain well.
2. In a large mixing bowl, combine blanched sugar snap peas and chickpeas.
3. In a small bowl, whisk together extra-virgin olive oil, fresh lemon juice, ground turmeric, sea salt, and freshly ground black pepper until emulsified.
4. Pour the dressing over the sugar snap peas and chickpeas, tossing gently to coat evenly.
5. Fold in finely chopped fresh mint just before serving to maintain its vibrant color and aroma.

Enjoy the contrasting textures of crunchy sugar snap peas and creamy chickpeas, elevated by the warm, earthy notes of turmeric. Serve atop a bed of mixed greens for an extra layer of freshness or alongside grilled fish for a protein-packed meal.

Autumn Sugar Snap Peas Salad with Pomegranate and Walnuts

Zesty and vibrant, this salad combines crisp sugar snap peas with the juicy burst of pomegranate seeds and the earthy crunch of walnuts. Perfect for a refreshing autumn side.

Ingredients

• 1 lb fresh sugar snap peas, trimmed and blanched
• 1/2 cup pomegranate seeds
• 1/3 cup walnuts, toasted and roughly chopped
• 2 tbsp extra-virgin olive oil
• 1 tbsp fresh lemon juice
• 1 tsp honey
• 1/4 tsp sea salt
• 1/8 tsp freshly ground black pepper

Instructions

1. Blanch sugar snap peas in boiling water for 1 minute, then immediately transfer to ice water to cool. Drain well.
2. Toast walnuts in a dry skillet over medium heat for 5 minutes, stirring frequently, until fragrant. Let cool before chopping.
3. In a small bowl, whisk together olive oil, lemon juice, honey, salt, and pepper until emulsified.
4. In a large mixing bowl, combine blanched sugar snap peas, pomegranate seeds, and chopped walnuts.
5. Drizzle the dressing over the salad and toss gently to coat evenly.
6. Serve immediately or chill for up to 1 hour to enhance flavors.

Yield a salad that’s a delightful mix of textures and tastes, with the sweetness of pomegranate balancing the peppery snap peas. Try serving it atop a bed of arugula for an extra layer of flavor.

Sugar Snap Peas Salad with Beets and Horseradish Dressing

Snap into spring with this vibrant salad that combines crisp sugar snap peas and earthy beets, all tied together with a punchy horseradish dressing.

Ingredients

• 1 lb sugar snap peas, trimmed
• 2 medium beets, roasted and diced
• 1/4 cup extra-virgin olive oil
• 2 tbsp prepared horseradish
• 1 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Blanch the sugar snap peas for 2 minutes, then immediately transfer to an ice bath to stop the cooking process. Tip: This preserves their vibrant green color and crisp texture.
3. Drain the peas and pat dry with a clean kitchen towel.
4. In a small bowl, whisk together the olive oil, horseradish, apple cider vinegar, Dijon mustard, sea salt, and black pepper until emulsified. Tip: For a smoother dressing, blend the ingredients in a food processor for 30 seconds.
5. In a large mixing bowl, combine the blanched sugar snap peas and diced beets.
6. Drizzle the horseradish dressing over the salad and toss gently to coat. Tip: Let the salad sit for 10 minutes before serving to allow the flavors to meld.

Refreshingly crisp with a spicy kick, this salad pairs beautifully with grilled salmon or as a standalone light lunch. The contrast of textures and flavors makes it a standout dish for any occasion.

Sugar Snap Peas and Sweet Potato Salad with Maple Dijon Dressing

Outstanding for a summer picnic or a light lunch, this salad combines crisp sugar snap peas with roasted sweet potatoes, all tossed in a maple Dijon dressing. It’s a vibrant, nutrient-packed dish that’s as pleasing to the eye as it is to the palate.

Ingredients

• 1 lb sugar snap peas, trimmed
• 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
• 2 tbsp extra-virgin olive oil
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 2 tbsp pure maple syrup
• 1 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1/4 cup finely chopped red onion

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a large bowl, toss sweet potato cubes with 1 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp pepper until evenly coated.
3. Spread sweet potatoes in a single layer on the prepared baking sheet. Roast for 25 minutes, flipping halfway, until edges are caramelized and tender.
4. While sweet potatoes roast, blanch sugar snap peas in boiling water for 1 minute, then plunge into ice water to stop cooking. Drain well.
5. In a small bowl, whisk together maple syrup, Dijon mustard, apple cider vinegar, remaining 1 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp pepper until emulsified.
6. In a large serving bowl, combine roasted sweet potatoes, blanched sugar snap peas, and red onion. Drizzle with dressing and toss gently to coat.

Bright and crunchy, the salad offers a delightful contrast between the earthy sweetness of the potatoes and the sharp tang of the dressing. Serve it atop a bed of arugula for an extra peppery bite or alongside grilled chicken for a more substantial meal.

Sugar Snap Peas Salad with Grilled Chicken and Balsamic Glaze

Crunchy sugar snap peas meet tender grilled chicken in this vibrant salad, drizzled with a rich balsamic glaze for a perfect balance of flavors.

Ingredients

• 1 lb pasture-raised chicken breast
• 2 cups sugar snap peas, trimmed
• 1/4 cup extra-virgin olive oil
• 2 tbsp aged balsamic vinegar
• 1 tsp Dijon mustard
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 clove garlic, minced
• 1/4 cup crumbled goat cheese
• 1/4 cup toasted almonds, sliced

Instructions

1. Preheat grill to medium-high heat, 375°F.
2. Season chicken breast with sea salt and black pepper.
3. Grill chicken for 6-7 minutes per side, until internal temperature reaches 165°F. Tip: Let chicken rest for 5 minutes before slicing to retain juices.
4. Blanch sugar snap peas in boiling water for 1 minute, then plunge into ice water. Tip: This preserves their vibrant color and crunch.
5. Whisk together olive oil, balsamic vinegar, Dijon mustard, and minced garlic to create the dressing.
6. Slice grilled chicken into thin strips.
7. Toss sugar snap peas with half the dressing in a large bowl.
8. Arrange dressed peas on a platter, top with chicken slices, and drizzle with remaining dressing.
9. Garnish with crumbled goat cheese and toasted almonds. Tip: Toast almonds in a dry pan over medium heat for 2-3 minutes for enhanced flavor.

Refreshingly crisp sugar snap peas contrast beautifully with the smoky chicken, while the balsamic glaze adds a sweet and tangy depth. Serve atop a rustic wooden board for an inviting presentation.

Sugar Snap Peas and Shrimp Salad with Garlic Lemon Dressing

Always looking for a quick, refreshing salad that packs a punch? This Sugar Snap Peas and Shrimp Salad with Garlic Lemon Dressing is your answer.

Ingredients

• 1 lb wild-caught shrimp, peeled and deveined
• 2 cups sugar snap peas, trimmed
• 3 tbsp extra virgin olive oil
• 2 cloves garlic, minced
• 1 lemon, juiced and zested
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup fresh parsley, finely chopped

Instructions

1. Bring a pot of salted water to a boil over high heat. Blanch sugar snap peas for 1 minute, then plunge into ice water to stop cooking. Drain and pat dry.
2. Heat 1 tbsp olive oil in a skillet over medium-high heat. Add shrimp, season with salt and pepper, and cook for 2 minutes per side until pink and opaque. Remove from heat.
3. In a small bowl, whisk together remaining olive oil, minced garlic, lemon juice, zest, salt, and pepper to create the dressing.
4. In a large bowl, combine blanched sugar snap peas, cooked shrimp, and dressing. Toss gently to coat.
5. Garnish with fresh parsley before serving.

Here, the crispness of the peas contrasts beautifully with the tender shrimp, while the garlic lemon dressing adds a bright, zesty finish. Serve chilled over a bed of arugula for an extra peppery bite.

Sugar Snap Peas Salad with Tofu and Peanut Dressing

Easy to whip up, this salad combines crisp sugar snap peas with creamy tofu and a rich peanut dressing for a satisfying meal.

Ingredients

• 1 cup sugar snap peas, trimmed and halved diagonally
• 8 oz firm tofu, pressed and cubed
• 2 tbsp smooth peanut butter
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp honey
• 1 clove garlic, minced
• 1 tsp ginger, grated
• 2 tbsp water
• 1 tbsp sesame oil
• 1 tbsp cilantro, chopped
• 1 tbsp roasted peanuts, crushed

Instructions

1. Blanch sugar snap peas in boiling water for 1 minute, then plunge into ice water to retain crispness. Drain well.
2. In a dry skillet over medium-high heat, toast tofu cubes until golden on all sides, about 5 minutes. Set aside to cool.
3. Whisk together peanut butter, soy sauce, rice vinegar, honey, garlic, ginger, and water until smooth. Tip: For a thinner dressing, add water 1 tsp at a time.
4. Toss blanched sugar snap peas and toasted tofu with sesame oil in a large bowl.
5. Drizzle peanut dressing over the salad and gently toss to coat. Tip: Dress the salad just before serving to maintain texture.
6. Garnish with chopped cilantro and crushed peanuts. Tip: For extra crunch, add the peanuts right before serving.

Light and refreshing, the salad offers a delightful contrast between the crunchy peas and soft tofu, with the peanut dressing adding a savory depth. Serve it alongside grilled chicken or as a standalone dish for a light lunch.

Winter Sugar Snap Peas Salad with Roasted Squash and Cranberries

Winter brings the perfect opportunity to enjoy this vibrant salad. Whip up a bowl of crisp sugar snap peas, sweet roasted squash, and tart cranberries for a refreshing bite.

Ingredients

• 1 cup sugar snap peas, trimmed
• 2 cups butternut squash, peeled and cubed
• 1/2 cup dried cranberries
• 2 tbsp extra-virgin olive oil
• 1 tbsp apple cider vinegar
• 1 tsp pure maple syrup
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Toss butternut squash cubes with 1 tbsp olive oil, 1/2 tsp sea salt, and 1/8 tsp black pepper. Spread evenly on the baking sheet.
3. Roast for 25 minutes, flipping halfway, until edges are caramelized and tender.
4. Blanch sugar snap peas in boiling water for 30 seconds, then plunge into ice water to retain crispness. Drain well.
5. Whisk together remaining olive oil, apple cider vinegar, maple syrup, remaining salt, and pepper in a small bowl.
6. Combine roasted squash, blanched peas, and cranberries in a large bowl. Drizzle with dressing and toss gently.
7. Tip: For extra crunch, toast some walnuts and sprinkle on top before serving.
8. Tip: Let the salad sit for 10 minutes before serving to allow flavors to meld.
9. Tip: Use a mandoline for uniformly thin squash slices if preferred over cubes.

Delight in the contrast of textures and flavors in every forkful. Serve atop a bed of arugula for an extra peppery note or alongside roasted poultry for a hearty meal.

Conclusion

Absolutely delightful! This roundup of 24 sugar snap peas salad recipes is a treasure trove of freshness and flavor, perfect for home cooks looking to brighten their meals. We invite you to dive into these delicious options, find your favorite, and share your culinary adventures in the comments below. Don’t forget to pin this article on Pinterest to spread the joy of cooking with sugar snap peas!