Snap Peas with Meyer Lemon & Mint
 

Snap Peas with Meyer Lemon & Mint

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This is a refreshing side dish for any meal. Minced shallot or red onion adds a bit of spice, while ribbons of mint and grated lemon zest brighten the dish and refresh the palate.

SERVING SIZE

4

INGREDIENTS

1 pound snap peas, trimmed

1 tablespoon Meyer lemon, juice

2 teaspoons Meyer lemon, zest

2 tablespoons olive oil

1 tablespoon shallot, minced

1 tablespoon mint leaves, coarsely chopped

1/2 teaspoon sea salt

1/8 teaspoon freshly ground pepper

 

INSTRUCTIONS

Fill a large bowl with water and ice. Set aside. 

Bring a medium pot of water to a boil. Add snap peas and cook until just tender yet still crisp, about 2 minutes. 

Using a slotted spoon, transfer snap peas to ice water. 

Whisk all the lemon juice, zest, olive oil, shallot, mint, sea salt and pepper together in large bowl. Drain snap peas and toss in the Meyer lemon vinaigrette until well coated.

Serve immediately

  PRINT VERSION

vegetable plate

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