Why I Love This Recipe

This is the kind of salad that proves simple ingredients can make something really special. Every bite is packed with fresh flavor and plenty of crunch. The snap peas, edamame, and shaved fennel create a crisp, refreshing base, while the basil lemon vinaigrette ties everything together with bright, fresh flavor. Shaved parmesan adds a salty, savory bite, and the pistachios bring the perfect amount of crunch. It’s light enough for a warm summer day but satisfying enough to enjoy as a meal or serve alongside grilled chicken, steak, or salmon.

Enjoying The Leftovers

This salad holds up well for meal prep, especially if you store the dressing separately. Toss everything together just before serving to keep the vegetables crisp and fresh.

Storing

Store the salad and dressing in separate airtight containers in the refrigerator for up to 3 days. Add the pistachios just before serving so they stay crunchy.

When you’re ready to eat

Serve chilled on its own for a light lunch or pair it with grilled chicken, steak, salmon, or shrimp for a complete meal.

Lemon Parmesan Snap Pea Salad
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Lemon Parmesan Snap Pea Salad

This Snap Pea Salad combines crisp snap peas, tender edamame, shaved fennel, parmesan, and crunchy pistachios in a bright basil lemon vinaigrette. It's a fresh, flavorful salad that's easy to make and perfect for warm-weather meals.
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Prep Time 30 minutes
Cook Time 0 minutes
Total Time 30 minutes
US M
Servings 4

Ingredients

  • 2 cups snap peas, thinly sliced on a bias
  • 1 cup shelled edamame
  • 3 green onions, sliced
  • 1 small fennel bulb, thinly shaved
  • Handful of fresh basil
  • 1/2 cup of freshly shaved parmesan cheese
  • 1/4 cup pistachios, roughly chopped
  • Lemon zest, optional for topping
For the lemon vinaigrette
  • 3 tbsp olive oil
  • 2 tbsp fresh lemon juice
  • Zest of 1 lemon
  • 1 tsp dijon mustard
  • 2 tsp honey
  • 1 small garlic clove, finely grated
  • Salt + pepper to taste
US – M

Instructions

  • Add the thinly sliced snap peas, edamame, green onions, shaved fennel, and herbs to a large bowl.
  • In a small bowl, whisk together the olive oil, lemon juice, lemon zest, Dijon mustard, honey, garlic, salt, and pepper until smooth and emulsified.
  • Pour the vinaigrette over the salad and toss until everything is evenly coated.
  • Add the shaved parmesan and gently toss again.
  • Top with chopped pistachios, extra parmesan, black pepper, and a little more lemon zest before serving.

Equipment

cutting board
mixing bowls

Nutrition Per Serving

Calories: 286kcal | Carbohydrates: 20g | Protein: 12g | Fat: 19g | Fiber: 6g