Crunchy Spring Vegetable Salad with Lemon Garlic Dressing

Shanthi Appelo, MS, RD

| 1 min read

This fresh spring salad is everything we crave when the seasons shift ─ bright, crisp and bursting with garden flavor. Blanched snow peas, sugar snap peas and peas come together with a zesty lemon garlic dressing that ties it all together with just the right amount of punch.
Finished with fresh herbs, briny capers and a generous shower of parmesan, this salad strikes the perfect balance between fresh and savory. It’s simple enough for a weeknight side dish, yet elegant enough to serve at a spring gathering.

Total Time:

30 minutes

Prep Time:

10 minutes

Cooking Difficulty:

Medium

Serving Amount
Ingredients

  • 2 cups sugar snap peas, ends peeled off

  • 1 cup snow peas, ends cut off & cut in half

  • 1 cup frozen peas

  • 2 Tbsp. olive oil

  • 3 garlic cloves, minced

  • Zest of 1/2 lemon

  • 2 Tbls. capers, lightly chopped

  • 1 Tbsp. red wine vinegar

  • 1 tsp. honey

  • Salt and pepper to taste

  • 1 Tbsp. parsley, finely chopped

  • 1 Tbsp. chives, finely chopped

  • 1⁄3 cup parmesan cheese, grated

  • 1⁄2 lemon, juiced

  • 6 cherry tomatoes, thinly sliced

Instructions
  • Step 1

    Bring a pot with water to a boil and prepare an ice bath. Add all greens to boiling water and cook for 1-1.5 minutes, until tender. Strain then transfer to an ice bath. After a minute, strain again. Add to a serving plate.

  • Step 2

    In a pan over medium-low heat, add olive oil. Once hot, add garlic and cook until fragrant, about 2 minutes. Stir in lemon zest and capers and cook for another minute. Transfer to a bowl and add vinegar along with honey, salt and pepper to taste. Stir or whisk until well-combined.

  • Step 3

    Pour dressing over the greens along with add parsley, chives, parmesan and lemon juice. Toss and top with thinly sliced cherry tomatoes.

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