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.