Snap Pea Salad with Zesty Lemon Vinaigrette

Ingredients

• Lemon juice

  Raw

  ¾ tbsp or 11g

• Olive oil

  Salad or cooking

  ¾ tbsp or 10g

• Garlic

  Raw

  ¾ cloves, minced or 2g

• Dijon mustard

  Grey poupon

  ⅜ tsp or 2g

• Maple syrups

  ⅜ tsp or 3g

• Shallots

  Raw

  ¾ tbsp chopped or 8g

• Salt

  Table

  ⅜ dash or 0.1g

• Pepper

  Spices, black

  ⅜ dash or 0.04g

• Peas

  Edible-podded, raw

  1 ½ cup, chopped or 147g

• Basil

  Fresh

  1 ½ tbsp, chopped or 4g

• Pistachio nuts

  Nuts, raw

  1 ½ tbsp or 12g

• Crushed red pepper flakes

  ⅛ tsp or 0.03g

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.