- Lunch/Dinner
- Snacks & Sides
Snap Pea Salad
This bright early-season salad places sugar snap peas, toasted pistachios, and chopped fennel fronds atop tangy feta yogurt sauce and finished with a bright, jammy soft-boiled egg.
Ingredients
- tsp salt (plus more for water and to taste)
- cups sugar snap peas
- garlic clove (finely grated or minced)
- tablespoons fresh lemon juice (plus more for yogurt sauce)
- tablespoons extra-virgin olive oil (divided, plus more for drizzling)
- Freshly ground black pepper
- cup plain yogurt
- cup crumbled feta
- teaspoon finely grated lemon zest
- Vital Farms Eggs (soft-boiled (6 minutes))
- tablespoons finely chopped fennel fronds (the green ends)
- cup pistachios (toasted, chopped)
- Flaky sea salt to taste
Instructions
Bring a large pot of salted water to a boil.
Add peas to boiling water and cook for about 1 minute. Use a slotted spoon to transfer peas into an ice bath.
Once cool, transfer peas to a cutting board and cut them down the middle, long ways.
Whisk together garlic, lemon juice, 3 tablespoons olive oil, salt, and pepper.
Add the halved peas and mix until coated.
In a small bowl, stir the yogurt, 1/4 cup feta, lemon zest, and the remaining 1 tablespoon oil. Season with salt, pepper, and lemon juice to taste.
Spread the yogurt on a plate, and add the peas. Then, scatter the remaining 1/4 cup feta on top.
Drizzle with more oil, add soft-boiled egg cut in half, and top with fennel fronds, toasted pistachios, and flaky sea salt.
