Snap Pea Salad With Mint And Tahini-Harissa Dressin

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Snap Pea Salad With Mint And Tahini-Harissa Dressing Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions