Snap Pea Salad

side low fat kid-friendly quick & easy high fiber wheat/gluten-free healthy vegan raw sugar snap pea fat free vegetarian pescatarian paleo dairy free peanut free tree nut free soy free no sugar added kosher small plates

April Bloomfield

Serves 4

Source

Ingredients

1 pound sugar snap peas, trimmed and strings removed (see note)

A five-finger pinch of mint leaves (preferably black mint), roughly chopped at the last minute

1/4 cup Simple Lemon Dressing

Maldon or another flaky sea salt

Lemon juice

Large handful delicate, peppery arugula

Method

So long as you find the right snap peas, you'll have a smashing salad. But I find that putting your knife to them adds even more excitement, a little textural variation and attractiveness. Accordingly, run the tip of your knife along the spine of some of the larger pods, open them like a book to expose the peas, and gently pull to separate the two sides of the pod. Slice others diagonally in half or thirds. Keep small ones whole.

Combine the peas and mint in a large bowl. Pour in the dressing and toss gently but well. Season to taste with more salt and lemon, if you'd like. Add the arugula to the bowl and toss gently to coat the leaves in the dressing without bruising them. Arrange it all prettily on a platter and serve straightaway.