Snap Pea Salad With Mint And Tahini-Harissa Dressing Recipe Recipe

Name: Snap Pea Salad With Mint And Tahini-Harissa Dressing Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Kosher salt; 1 pound (450g) snap peas, ends and strings pulled off; 1 medium clove garlic; 2 tablespoons (15ml) juice and 1 teaspoon (2g) grated zest from 1 lemon, divided; 2 tablespoons (30ml) sesame tahini; 1/4 cup (60ml) Greek-style yogurt; 1 to 2 tablespoons (15 to 30ml); , to taste; 3 tablespoons (30ml) extra-virgin olive oil; Freshly ground black pepper; 1 small shallot, finely minced (about 1/2 ounce; 15g); 12 mint leaves, finely minced; Piment d'espelette, crushed Aleppo chilies, gochugaru (Korean chili flakes), or other crushed red pepper flakes, for serving

Servings: persons

Kosher salt
1 pound (450g) snap peas, ends and strings pulled off
1 medium clove garlic
2 tablespoons (15ml) juice and 1 teaspoon (2g) grated zest from 1 lemon, divided
2 tablespoons (30ml) sesame tahini
1/4 cup (60ml) Greek-style yogurt
1 to 2 tablespoons (15 to 30ml)
, to taste
3 tablespoons (30ml) extra-virgin olive oil
Freshly ground black pepper
1 small shallot, finely minced (about 1/2 ounce; 15g)
12 mint leaves, finely minced
Piment d'espelette, crushed Aleppo chilies, gochugaru (Korean chili flakes), or other crushed red pepper flakes, for serving

1
Bring a large saucepan of heavily salted water to a boil and prepare an ice bath. Add snap peas and boil until crisp-tender, about 2 minutes. Using a slotted spoon or mesh strainer, transfer snap peas to ice bath to chill.
2
Combine garlic and 1 tablespoon lemon juice in a mini chopper or blender. Blend until garlic is finely minced. Add tahini, yogurt, harissa, and 1 tablespoon olive oil and blend to combine. Season to taste with salt and pepper. Set aside.
3
Whisk together remaining 1 tablespoon lemon juice, lemon zest, shallot, mint, and remaining 2 tablespoons olive oil in a large bowl. Drain snap peas and dry carefully in a salad spinner or on a paper towel-lined tray. Add to bowl with dressing and toss thoroughly to coat. Transfer to a serving platter and drizzle with harissa-tahini sauce. Sprinkle with chili flakes. Serve immediately.

275

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: Kosher salt, 1 pound (450g) snap peas, ends and strings pulled off, 1 medium clove garlic, 2 tablespoons (15ml) juice and 1 teaspoon (2g) grated zest from 1 lemon, divided, and more.

Yes, Snap Pea Salad With Mint And Tahini-Harissa Dressing Recipe falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Snap Pea Salad With Mint And Tahini-Harissa Dressing Recipe

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