Sugar Snap Pea Salad with Dill Vinaigrette Recipe

Sugar Snap Pea Salad with Dill Vinaigrette Recipe

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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