Snap Peas with Meyer Lemon and Mint

Another tasty recipe featuring Snap Peas from The Kitchn.


  • 1/2 pound snap peas, trimmed
  • 1 tablespoon Meyer lemon juice
  • 1 teaspoon Meyer lemon zest
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon minced shallot
  • 1 tablespoon chopped mint leaves


  1. Salt and freshly ground pepper, to taste
  2. Fill a large bowl with water and ice. Set aside.
  3. Bring a large pot of water to a boil. Add snap peas and cook until just tender yet still crisp, about 2 minutes.
  4. Using a slotted spoon, transfer snap peas to ice water.
  5. Whisk all other ingredients together in large bowl. Drain snap peas and toss with the vinaigrette.
* = required field
I would like info about:


<<prev next>> X