One of my favorite things about this dish is that unlike most salads, this one stays fresh and crisp for days. Make big batches to take with you to your next BBQ or just to enjoy week long as leftovers. It’s light and refreshing, packed with nutrients (sugar snap peas are loaded with vitamins, minerals, protein, antioxidants and more!), and takes less than 10 minutes to make. Enjoy!

Side note: Shop our marketplace for Chaparral Gardens Balsamic Vinegar!


Sugar Snap Pea Salad
  • 4 cups halved sugar snap peas
  • 1/2 cup green peas (I used frozen and defrosted them)
  • 1 cup diced English cucumber
  • 1/2 of a red onion (sliced thin)
  • chopped fresh dill (to taste) (I used about 2 tbsp)
  • chopped fresh mint (to taste) (I used about 4 leaves)
  • salt/pepper to taste
Balsamic Vinaigrette
  • 3 tbsp balsamic vinegar
  • 1 1/2 tbsp Dijon mustard
  • 1 tbsp pure maple syrup
  • salt/pepper to taste

For full recipe click here.

*The featured image is a stock Photo by Jonathan Farber on Unsplash, meant to represent this dish.