Name: Sugar Snap Pea Salad with Lemon and Dill – A Refreshing, Healthy Side Dish
Ingredients: 12 oz sugar snap peas, trimmed1/4 cup red onion, thinly sliced2 tablespoons fresh dill, choppedZest of 1 lemon2 tablespoons lemon juice2 tablespoons olive oilSalt and black pepper, to taste1/4 cup crumbled feta cheese (optional)Toasted sliced almonds or sunflower seeds (optional, for crunch)

Ingredients

Scale

12 oz sugar snap peas, trimmed
1/4 cup red onion, thinly sliced
2 tablespoons fresh dill, chopped
Zest of 1 lemon
2 tablespoons lemon juice
2 tablespoons olive oil
Salt and black pepper, to taste
1/4 cup crumbled feta cheese (optional)
Toasted sliced almonds or sunflower seeds (optional, for crunch)

Instructions

Blanch the Peas (Optional): Bring a pot of salted water to a boil. Add snap peas and cook for 1–2 minutes until just tender but still crisp. Drain and immediately transfer to an ice bath. Drain well.
Prepare the Salad: In a large bowl, combine snap peas, red onion, lemon zest, lemon juice, olive oil, and dill.
Toss and Season: Gently toss to coat. Season with salt and pepper to taste.
Add Toppings: Sprinkle with feta and almonds or seeds, if using.

Serve: Serve chilled or at room temperature as a light side dish or picnic salad.