Snap pea salad with creamy yogurt-mint dressing
Discover the vibrant flavors of snap pea salad with a luscious yogurt-mint dressing. This refreshing dish combines crisp peas with a creamy, herbaceous dressing for a delightful culinary experience.
Ingredients:
- Kosher salt
- 450g (450g) sugar snap peas, trimmed
- 1/4 cup (60ml) yogurt
- 2 tablespoons (30ml) extra-virgin olive oil
- 1 tablespoon (15ml) mayonnaise
- 1/2 tablespoon (7ml) fresh juice from 1 lemon, plus small pinch freshly grated lemon zest
- 8 mint leaves, minced (about 1/2 tablespoon; 8ml)
- 1/60g minced shallot (15g; about 1/2 small shallot)
- Freshly ground black pepper
Instructions:
- Start by heating a large saucepan filled with generously salted water until it boils, and make sure to have an ice bath ready. Place snap peas into the boiling water and cook them until they are tender-crisp, which should take around 2 minutes. Using a slotted spoon or a mesh strainer, move the snap peas into the ice bath to cool down.
- While the snap peas are chilling, combine yogurt, olive oil, mayonnaise, lemon juice and zest, mint, and shallot in a medium-sized bowl. Mix everything together well until smooth and season with salt and pepper to taste.
- Once the snap peas are cool, make sure to drain them properly and then pat them dry using kitchen towels or paper towels. Place them in a serving bowl and mix them with the dressing until they are evenly coated. Taste the dish and adjust the seasoning by adding more salt if needed. Finally, serve the dish immediately.
Summary:
- Calories: 589 kcal
- Fat: 42 g
- Protein: 16 g
- Carbs: 41 g
- Potassium: 1093 mg
- Magnesium: 125 mg