Snap Pea Salad with Zesty Lemon Vinaigrette

Ingredients

• Lemon juice

  Raw

  ¼ tbsp or 4g

• Olive oil

  Salad or cooking

  ¼ tbsp or 3g

• Garlic

  Raw

  ¼ cloves, minced or 0.8g

• Dijon mustard

  Grey poupon

  ⅛ tsp or 0.6g

• Maple syrups

  ⅛ tsp or 0.8g

• Shallots

  Raw

  ¼ tbsp chopped or 3g

• Salt

  Table

  ⅛ dash or 0.05g

• Pepper

  Spices, black

  ⅛ dash or 0.01g

• Peas

  Edible-podded, raw

  ½ cup, chopped or 49g

• Basil

  Fresh

  ½ tbsp, chopped or 1g

• Pistachio nuts

  Nuts, raw

  ½ tbsp or 4g

• Crushed red pepper flakes

  ¹⁄₁₆ tsp or 0.01g

Directions

1. In a large serving bowl, whisk together the lemon juice, olive oil, minced garlic, Dijon mustard, maple syrup, chopped shallots, salt, and pepper until emulsified. Taste and adjust as needed.
2. Trim the ends of the snap peas and slice them thinly on a diagonal. Roughly chop the basil and pistachios.
3. Add the snap peas, basil, and pistachios to the bowl with the dressing. Toss to combine and coat evenly.
4. Garnish with a pinch of crushed red pepper flakes and serve immediately.