Fast Fix: Sugar Snap Pea Salad with Walnut Dressing

Recipe by Amira Georgy

This super-easy sugar snap pea salad is the perfect side for fast summer dinners or weekend barbecues. It’s best made fresh and eaten straightaway.

Sugar Snap Pea Salad with Walnut Dressing

Sugar Snap Pea Salad with Walnut Dressing

SERVES 4  PREPARATION 10 mins  COOKING 5 mins

HALVE IT / DOUBLE IT / HIGH IN FIBRE / GLUTEN FREE

Combine ⅓ cup (40g) finely chopped toasted walnuts, 2 tbsp white wine vinegar, 1 tsp Dijon mustard and 1 small crushed garlic clove in a bowl. Gradually whisk in ¼ cup (60ml) extra virgin olive oil until mixture emulsifies. Season with salt and pepper and set aside. Bring a large saucepan of water to boil on high heat. Add 500g sugar snap peas and return to boil. Cook for 1-2 mins, until bright green and just tender. Drain and place in ice-cold water to cool. Drain and pat dry. Toss to coat with walnut dressing. Scatter over ½ tsp toasted sesame seeds and serve.

Nutrition info (per serving):

1008 kilojoules, 22g total fat (3g sat fat), 4g carbohydrate (2g sugar), 5g fibre, 5g protein, 23mg sodium. Read more about our Nutrition Information.