Snap Pea Salad
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
- 1/4 tsp salt plus more for water and to taste
- 2-3 cups sugar snap peas
- 1 garlic clove finely grated or minced
- 1 1/2 tablespoons fresh lemon juice plus more for yogurt sauce
- 4 tablespoons extra-virgin olive oil divided, plus more for drizzling
- Freshly ground black pepper
- 1/3 cup plain yogurt
- 1/2 cup crumbled feta
- 1/2 teaspoon finely grated lemon zest
- 2 Vital Farms Eggs soft-boiled (6 minutes)
- 2 tablespoons finely chopped fennel fronds the green ends
- 1/4 cup pistachios toasted, chopped
- Flaky sea salt to taste
Instructions
- Bring a large pot of salted water to a boil.
- Add peas to boiling water and cook for about 1 minute. Use a slotted spoon to transfer peas into an ice bath.
- Once cool, transfer peas to a cutting board and cut them down the middle, long ways.
- Whisk together garlic, lemon juice, 3 tablespoons olive oil, salt, and pepper.
- Add the halved peas and mix until coated.
- 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.
- Spread the yogurt on a plate, and add the peas. Then, scatter the remaining 1/4 cup feta on top.
- Drizzle with more oil, add soft-boiled egg cut in half, and top with fennel fronds, toasted pistachios, and flaky sea salt.