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    Fresh Herb & Snap Pea Salad

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


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


    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.

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