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Broccoli and Sugar Snap Pea Salad Recipe

Broccoli and Sugar Snap Pea Salad Recipe

This Broccoli and Sugar Snap Pea Salad Recipe tastes sweet and crunchy, and is perfect for ingredients found fresh at the farmer’s market.

Blanching is a method of cooking vegetables briefly in boiling water, then submerging (shocking) in ice water bath or under cold running water to stop the cooking process. It yields brightly colored, fresh crisp vegetables perfect for salads and snacking.

Sugar snap peas are a sure sign of spring. Surrounded by fragrant and colorful blooms, on a sunny day in the garden, I love to harvest-snack my way through the snap pea patch, crunching on the fresh sweet pods filled with sunshine and sweetness. Sugar snap peas are fully edible, pod and pea alike. They are a delicious snack eaten on their own, or dipped into hummus or another favorite dip.


Broccoli and Sugar Snap Pea Salad Recipe

This recipe is perfect for the beginning of Spring, when broccoli still in season, and fresh peas appear at the farmer’s market and in the garden. 

Serving Suggestions: Red Lentil Soup, Turkish Style Braised Leeks

Course Salad, Side Dish
Cuisine California
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 3


  • ½ pound sugar snap peas
  • 1 large head broccoli, 3-4 cups, cut into florets
  • ¼ cup thinly sliced red onion, or shallot, or scallions
  • 3 Tablespoons extra virgin olive oil
  • ½ teaspoon ground Sumac, see note
  • 1 Tablespoon freshly squeezed lemon juice, or to taste
  • ½ teaspoon salt
  • Freshly Ground Black Pepper, 1-2 turns on the grinder


  1. Bring large pot of water to boil. Add generous pinch of salt. Prepare a bowl filled with ice water. Once water is boiling, submerge peas and leave for 1 minute. Remove with a slotted spoon, and place in ice water bowl. After they are cooled off, remove to a strainer to allow extra water to drain. Repeat the process with the broccoli florets, being sure to let the water come to a full boil before adding broccoli.

    Combine blanched peas and broccoli in a bowl with onion. Drizzle with olive oil, sumac, lemon juice, and season with salt and pepper.

Recipe Notes

Sumac is a spice that is a deep purplish color and made from ground up dried berries. It is native to the middle east. Sumac has a tart and tangy flavor, and can be found in middle eastern markets and online. It’s worth seeking out sumac for this dish, but if you don’t have any sumac on hand, red pepper flakes would also be delicious.

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