Snap Pea Salad


2 cups snap peas, trimmed

2 cups spring mix leaves

1 tablespoon lemon juice

1 teaspoon lemon zest

3 tablespoons extra virgin olive oil

1 tablespoon chopped mint leaves

Salt and freshly ground pepper, to taste


Fill a large bowl with water and ice. Set aside.

Bring 1/2cup of water to a simmer and add peas, and cook until just tender yet still crisp, about 2 minutes.

Using a slotted spoon, transfer snap peas to ice water.

Whisk all other ingredients together in large bowl to make vinaigrette. Drain snap peas and toss with the vinaigrette.