Skip to content

Fresh Herb & Snap Pea Salad

WebMD Recipe from

Total Time: 20 mins

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.

Healthy Recipe Finder