PrintShaved Snap Pea Salad with Goat Cheese and Lemon Vinaigrette
This recipe creates a crisp, texture-focused spring salad using thinly sliced snap peas, creamy goat cheese, and a bright lemon vinaigrette. It is a visually appealing side dish.
- Prep Time: 15 min
- Cook Time: 0 min
- Total Time: 15 min
- Yield: 4 servings 1x
- Category: Side Dish
- Method: No Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 pound fresh snap peas, trimmed
- 4 ounces soft goat cheese, crumbled
- 1/4 cup extra virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 small shallot, minced
- 1/2 teaspoon honey
- Salt, to taste
- Black pepper, freshly ground, to taste
- 2 tablespoons toasted slivered almonds (optional garnish)
Instructions
- Prepare the snap peas: Using a sharp knife or mandoline, thinly slice the snap peas lengthwise into ribbons. Place the shaved snap peas in a large bowl.
- Make the lemon vinaigrette: In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, minced shallot, and honey. Season generously with salt and pepper.
- Dress the salad: Pour about three-quarters of the vinaigrette over the shaved snap peas. Toss gently to coat everything evenly.
- Assemble the salad: Add most of the crumbled goat cheese to the bowl and toss lightly one more time.
- Serve immediately: Transfer the salad to a serving platter. Top with the remaining goat cheese and the toasted slivered almonds, if using. Drizzle with any remaining dressing if needed.
Notes
- For the best texture, slice the snap peas just before you plan to serve the salad.
- To toast almonds, place them in a dry skillet over medium heat for 3-5 minutes, stirring often until fragrant.
- You can substitute feta cheese for goat cheese if you prefer a tangier flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 4
- Sodium: 210
- Fat: 24
- Saturated Fat: 8
- Unsaturated Fat: 16
- Trans Fat: 0
- Carbohydrates: 11
- Fiber: 4
- Protein: 9
- Cholesterol: 25