This light and healthy recipe for Lemony Snap Pea + ZucchiniSalad with Pistachios + Feta is a great dish for the late spring and early summer. It is quick and easy to make and full of flavor and contrasting textures, Sometimes I like to have this on its own, but I love how it is so easy to add a grain like farro to make it more substantial. You can also top it will a nice piece of grilled salmon, chicken or chickpeas to make it a full meal. If you are looking for more of my favorite easy and healthy recipes, click here!
Ingredients
For the Sauté:
- 1 tbsp olive oil
- ½ cup snap peas
- ½ zucchini, sliced in half moons
- ¼ teaspoon salt
- 1 tablespoon lemon juice
- 1 scallion, sliced on the bias
For the Vinaigrette:
- 1 tbsp lemon juice
- ¼ tsp salt
- 1 tbsp olive oil
For the Salad:
- 2 cups arugula
- Feta
- Pistachios
Instructions
- In a large skillet, heat olive oil over medium heat. Add snap peas, and zucchini. Mix them just to coat them in the oil, and then let them sit to get slightly golden (about 1 minute)
- Add the salt and lemon juice. Swirl the pan to mix and then add the scallions. Sauté until tender, 1-2 minutes. Turn the flame off and set aside.
- In a small bowl, whisk the lemon juice, salt and olive oil.
- Pour the vinaigrette over the arugula and toss to combine. Top with the sauteed snap peas and zucchini.
- Finish with feta crumbles and pistachios
