Broccoli and Sugar Snap Pea Salad Recipe

Broccoli and Sugar Snap Pea Salad Recipe

This broccoli and sugar snap pea recipe tastes sweet and crunchy, and is perfect for spring ingredients found fresh at the farmer’s market.

How to Blanch

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. In this recipe, both the broccoli and snap peas are blanched. If you’re using the same pot to blanch multiple vegetables, be sure to do the milder tasting vegetables, such as the snap peas, first. Otherwise, all the ingredients will end up tasting like the stronger vegetables, such as the broccoli.

Sugar Snap Pea Recipe

Sugar snap peas are a sure sign of spring. On a sunny day in the garden, surrounded by fragrant and colorful blooms, 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 inside peas alike. They are a delicious snack eaten on their own, or dipped into hummus or another favorite dip.

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How to Use Sumac

One of the special things about this recipe is the use of sumac. Sumac is ground dried berry that comes from a plant native to the middle east. Sumac has an absolutely wonderful tart flavor that adds incredible “zing!” to any dish. I like to use it as another source of tartness or acid in any dish, such as this tangy turmeric chicken dish.

Vegetables for Dinner

Make a complete meal and serve with Red Lentil Soup with Curry Powder and Spinach, or Turkish-Style Braised Leeks.

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.
Print Pin Rate
Course: Salad, Side Dish
Cuisine: California
Keyword: snap pea recipe
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 3
Calories: 225kcal

Ingredients

  • ½ pound sugar snap peas
  • 1 large head broccoli, 3-4 cups, cut into florets
  • ¼ cup thinly sliced red onion
  • 3 Tablespoons extra virgin olive oil
  • ½ teaspoon ground Sumac*
  • 1 Tablespoon lemon juice, freshly squeezed, or to taste
  • ½ teaspoon fine sea salt
  • black pepper, freshly ground, 1-2 turns on the grinder

Instructions

  • 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.

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 is worth seeking out sumac for this dish, but if you do not have any sumac on hand, red pepper flakes would also be delicious.
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