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Snap Pea Salad with Lemon Parmesan Vinaigrette

Crisp Snap Pea Salad with Lemon Parmesan Vinaigrette Bliss

This Crisp Snap Pea Salad with Lemon Parmesan Vinaigrette is a refreshing, vibrant dish perfect for summer, featuring gluten-free ingredients and zesty flavors.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Vinaigrette
  • 1/3 cup Extra Virgin Olive Oil or avocado oil for a twist
  • 2 tablespoons Fresh Squeezed Lemon Juice lime juice can be substituted
  • 1 tablespoon White Wine Vinegar apple cider vinegar is an alternative
  • 1 teaspoon Dijon Mustard yellow mustard works as well
  • 1 teaspoon Honey maple syrup can be used for vegan version
  • 1 clove Garlic minced
  • 1 tablespoon Shallot finely chopped, red onion can be used
  • 1 pinch Coarse Sea Salt adjust to taste
  • 1 dash Fresh Cracked Black Pepper
  • 1 dash Garlic Salt optional if using more garlic
For the Salad
  • 1 cup Fresh Parmesan Cheese freshly grated
  • 4 cups Snap Peas trimmed and sliced
  • 1/4 cup Chopped Fresh Basil or mint
  • 1/2 cup Salted, Roasted Pistachios chopped, almonds or walnuts can be used
  • 4 slices Cooked Bacon chopped, can replace with chickpeas
  • 1/4 cup Shaved Parmesan Cheese for topping

Equipment

  • oven
  • baking sheet
  • Mason jar
  • mixing bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Line a baking sheet with foil and lay the bacon strips flat. Bake for 18-22 minutes until crispy and golden brown. Transfer the bacon to a paper towel-lined plate to drain excess grease.
  2. In a mason jar, combine olive oil, lemon juice, vinegar, mustard, honey, minced garlic, chopped shallot, salt, pepper, and garlic salt. Secure the lid and shake vigorously until well combined.
  3. Rinse and pat dry the fresh snap peas. Trim the ends and slice each pea diagonally into 3-4 pieces.
  4. Chop the cooled bacon into bite-sized pieces. Finely chop the basil and pistachios, reserving a small amount for garnish.
  5. In a large mixing bowl, combine the sliced snap peas, chopped basil, chopped pistachios, and crispy bacon. Drizzle the vinaigrette over the top and gently toss until well mixed.
  6. Top with the reserved basil, bacon pieces, and shaved Parmesan cheese. Serve immediately.

Nutrition

Serving: 1servingCalories: 220kcalCarbohydrates: 10gProtein: 8gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 20mgSodium: 300mgPotassium: 300mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 40mgCalcium: 150mgIron: 1mg

Notes

Use high-quality ingredients for best flavor. Adjust the vinaigrette to taste, and garnish for presentation.

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