Sugar Snap Pea Salad


Sweet sugar snap peas give this light summer salad from Ivan Conill’s Branch Line in Boston a satisfying crunch, while whole-milk ricotta adds heft with its mild, creamy richness. Shredded rotisserie chicken may be omitted for a vegetarian version, or you can substitute with flaked hot smoked salmon.

Sugar Snap Pea Salad Recipe
Photo: Photo by Greg DuPree / Prop Styling by Christine Keely / Food Styling by Chelsea Zimmer
Total Time:
30 mins


  • 1/2 cup extra-virgin olive oil

  • 1/4 cup Chardonnay vinegar or other white wine vinegar

  • 2 teaspoons grated lemon zest plus 2 tablespoon fresh lemon juice

  • 2 teaspoons minced shallot

  • 1 teaspoon honey

  • 1 pound fresh sugar snap peas (about 7 cups)

  • 3 cups shredded rotisserie chicken

  • 1 cup high-quality whole-milk ricotta cheese (such as Galbani)

  • 1/2 cup thinly sliced red onion, rinsed in cold water and patted dry

  • 1 cup packed fresh mint leaves

  • 1 3/4 teaspoons kosher salt

  • 1/2 teaspoon black pepper

  • 1/2 cup toasted sliced almonds


  1. Whisk together oil, Chardonnay vinegar, lemon zest and juice, shallot, and honey in a large bowl.

  2. Thinly slice snap peas lengthwise (about 4 slices each). Add snap peas, chicken, ricotta, and onion to dressing in bowl. Tear mint leaves directly into bowl. Sprinkle with salt and pepper. Stir salad until well combined. Sprinkle with almonds.

Make Ahead

Salad may be covered and stored in refrigerator up to 2 days.

Suggested Pairing

Herbal, crisp Grüner Veltliner.

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