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Sugar Snap Pea Salad with Dill Vinaigrette

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  • ACTIVE:
  • TOTAL TIME: 25 MIN
  • SERVINGS: 4
  • •BASIC-EASY
  • •FAST
  • •HEALTHY
  • •VEGETARIAN

  1. 1/3 cup walnuts
  2. 1/2 pound sugar snap peas, trimmed
  3. 5 celery ribs from the inner heart, with leaves, thinly sliced on the bias
  4. 1 bunch radishes (8 ounces), greens discarded, radishes halved and thinly sliced
  5. 2 tablespoons extra-virgin olive oil
  6. 1 tablespoon fresh lemon juice
  7. 1 1/2 tablespoons finely chopped dill
  8. Kosher salt and freshly ground pepper
  1. Preheat the oven to 350°. In a pie plate, toast the walnuts for 8 minutes or until fragrant. Let cool, then coarsely chop.
  2. In a medium saucepan of boiling salted water, blanch the sugar snaps until bright green and crisp-tender, about 2 minutes. Drain and rinse under cold water to stop the cooking. Pat dry and transfer to a large bowl. Add the toasted walnuts, celery, radishes, olive oil, lemon juice and dill and toss well. Season the salad with salt and pepper and serve.