In just 10 minutes you can toss together this flavorful and healthy Sesame Ginger Snap Pea Salad! It's the perfect Asian-inspired side dish to take advantage of fresh spring vegetables!
It's May, which officially means Snap Pea Season around here! Whenever spring rolls around, I am always reminded of this fun day a couple of years ago when the boys were invited to our neighbors' farm for a belated celebration of Casey's May birthday. The Kipps's snap peas were ripe in their gardens, and as soon as the boys picked a few samples straight off of the vines, they were HOOKED. I continued to special order multiple pints of the snap peas each week from Mary Ruth, who would walk them up the road to hand-deliver them at our door. Every year for the short season between May and June, we FEAST on these local goodies -- which means that I come up with a variety of ways to put them to use!
The kids love to snack on the snap peas raw, I think they're delicious dipped in hummus, and they are always a great addition to a stir-fry or a pasta salad. But this season I decided to let them shine in their very own side dish: this Snap Pea Salad!
In addition to the crunch of the sweet peas, you're going to seriously LOVE this simple dressing! With honey, fresh lime juice, and rich sesame oil, it's a healthy way to dress up just about any dish. I use this dressing to marinate chicken before grilling and to add to pasta salads as well. Just a suggestion -- you might want to double the recipe and store the extra dressing in a jar in your refrigerator for another meal. It's that good.
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Sesame Ginger Snap Pea Salad
For the Dressing:
- 1 tablespoon lime juice
- 1 tablespoon seasoned rice vinegar
- 1 tablespoon honey
- 1 ½ tablespoons soy sauce
- ½ tablespoon sesame oil
- 1 teaspoon grated or finely minced fresh ginger (or about ½ teaspoon dried ginger)
- ½ teaspoon garlic powder
- 1 lb. fresh sugar snap peas
- 1 cup diced red bell pepper about 1 medium
- 2 green onions sliced
- Toasted sesame seeds for garnish
- Whisk together dressing ingredients in a small bowl or shake in a jar with a lid until completely combined.
- This next step is OPTIONAL! I actually like the crunch of a raw snap pea, so I don’t blanch the peas before adding them to my salad (plus, it saves time and dishes)! BUT, if you prefer your snap pea a bit more tender, you can briefly cook them: In a large stockpot, bring about 8 cups water to a boil. Add peas; cook, uncovered, 2-3 minutes or just until peas turn bright green. Remove peas and immediately drop in ice water. Drain, pat dry.
- Place snap peas in a bowl with bell pepper and green onions.
- Pour dressing over the salad and toss to coat. Garnish with sesame seeds just before serving.
- You can serve the salad immediately or you can refrigerate it (covered) for up to 4 hours.
Looking for other delicious recipes for spring? Try these favorites: