Go Back

emony Snap Pea & Zucchini Salad with Pistachios & Feta

I know it is officially fall, but we still have some veggies from the summer that we can enjoy for a little longer. As much as I LOVE fall, I like to hang on to the end of summer as long as possible. This is a very easy recipe that you can have on its own, or as a side dish. You can easily add a grain like farro to make it more substantial, or top it will a nice piece of grilled salmon or chicken.
Course Main Course, Salad, Side Dish
Cuisine American
Keyword 30 minute meal, gluten-free, healthy, vegetarian
Prep Time 10 minutes
Cook Time 10 minutes
Servings 2

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