Go Back

Summer Snap Pea Salad

Whether you're looking for a quick side dish for family dinner, or a new and healthy recipe to take to a picnic, this salad will be your new go-to.
The brightness and freshness of this delish salad will cool you off, fill you up and keep you feeling good inside and out too!
Print Pin
Course: Dinner, Lunch, Snack
Prep Time: 15 minutes
Author: Dr. Mike Moreno


Snap Pea Salad

  • 2 cups sugar snap peas
  • 1/4 cup sliced red onion
  • 1/2 cup diced cucumber
  • 5 mint leaves coarsely chopped
  • salt and pepper to taste

5-Minute Dressing

  • 1-1/2 tbsp honey
  • 2 tsp dijon mustard
  • 1 small garlic clove finely minced
  • 1/4 cup balsamic vinegar
  • 2 tbsp chopped fresh herbs (dill, thyme, oregano, chives, etc.)
  • 1/4 tsp sea salt
  • 1/3 cup extra virgin oil


Snap Pea Salad

  • Wash the peas, then trim off the stems and remove the strings from the pods.
  • Cut the peas in half on the diagonal.
  • Combine the peas, onion, cucumber, and mint in a bowl and toss.
  • Season with salt and pepper to taste.
  • Add 5-Minute Dressing and toss again.

5-Minute Dressing

  • In a small mixing bowl, whisk together all the ingredients except for the olive oil.
  • When well-mixed, add the oil and whisk thoroughly to combine.
  • Use as much as desired for the salad, and store the rest in an airtight glass container in the refrigerator for up to 1 week.



  • Use your favorite herbs and seasonings to spice things up!
  • Replace olive oil with flaxseed or avocado oil.
  • You're in control on the amount of dressing to add, so add a little to start and then more if needed.