Sugar Snap Pea Salad with Dill Vinaigrette Recipe

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Suzanne Published: May 5, 2021 Modified: May 31, 2021

How To Make Sugar Snap Pea Salad with Dill Vinaigrette

Crunchy sugar snap peas, walnuts, and spicy radishes are tossed in tangy lemon-dill vinaigrette to yield a fresh and crisp sugar snap pea salad!

Preparation: 10 minutes
Cooking: 10 minutes
Total: 20 minutes



  • 1cupwalnuts
  • ½lbsugar snap peas
  • 5celery ribs,from the inner heart
  • 8ozradishes,(1 bunch)
  • 2tbspextra-virgin olive oil
  • 1tbspfresh lemon juice
  • tbspdill,finely chopped
  • kosher salt and freshly ground pepper


  1. Preheat the oven to 350 degrees F.

  2. In a pie plate, toast the walnuts for 8 minutes or until fragrant. Let cool, then coarsely chop.

  3. In a medium saucepan of boiling salted water, blanch the sugar snaps for about 2 minutes, until bright green and crisp-tender.

  4. Drain and rinse under cold water to stop the cooking. Pat dry and transfer to a large bowl.

  5. Add the toasted walnuts, celery, radishes, olive oil, lemon juice and dill and toss well. Season the salad with salt and pepper.

  6. Serve and enjoy!


  • Calories: 112.20kcal
  • Fat: 7.73g
  • Saturated Fat: 1.07g
  • Monounsaturated Fat: 5.06g
  • Polyunsaturated Fat: 1.31g
  • Carbohydrates: 9.08g
  • Fiber: 3.55g
  • Sugar: 4.12g
  • Protein: 2.77g
  • Sodium: 410.80mg
  • Calcium: 83.12mg
  • Potassium: 429.46mg
  • Iron: 2.16mg
  • Vitamin A: 45.18µg
  • Vitamin C: 46.03mg
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