Vital Farms • Est 2007

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Snap Pea Salad

30 min serves 2 June 15, 2023

Snap Pea Salad
Pin Recipe

This bright early-season salad places sugar snap peas, toasted pistachios, and chopped fennel fronds atop tangy feta yogurt sauce and finished with a bright, jammy soft-boiled egg.

Ingredients

  • ¼ tsp salt, plus more for water and to taste
  • 2–3 cups sugar snap peas
  • 1 garlic clove, finely grated or minced
  • 1½ tablespoons fresh lemon juice, plus more for yogurt sauce
  • 4 tablespoons extra-virgin olive oil, divided, plus more for drizzling
  • Freshly ground black pepper
  • ⅓ cup plain yogurt
  • ½ cup crumbled feta
  • ½ teaspoon finely grated lemon zest
  • 2 Vital Farms Eggs, soft-boiled (6 minutes)
  • 2 tablespoons finely chopped fennel fronds, the green ends
  • ¼ cup pistachios, toasted, chopped
  • Flaky sea salt to taste

Instructions

  1. Bring a large pot of salted water to a boil.
  2. Add peas to boiling water and cook for about 1 minute. Use a slotted spoon to transfer peas into an ice bath.
  3. Once cool, transfer peas to a cutting board and cut them down the middle, long ways.
  4. Whisk together garlic, lemon juice, 3 tablespoons olive oil, salt, and pepper.
  5. Add the halved peas and mix until coated.
  6. In a small bowl, stir the yogurt, 1/4 cup feta, lemon zest, and the remaining 1 tablespoon oil. Season with salt, pepper, and lemon juice to taste.
  7. Spread the yogurt on a plate, and add the peas. Then, scatter the remaining 1/4 cup feta on top.
  8. Drizzle with more oil, add soft-boiled egg cut in half, and top with fennel fronds, toasted pistachios, and flaky sea salt.
  • Ethical practices
  • Pasture-raised eggs
  • Small farms
  • Humans who care
  • Freedom to forage
  • Certified humane
  • Sustainable farming
  • Happy hens
  • Feed specialists

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