Serves 4 (as appetizer) or 2 (as main)
1.5 cups (225) fresh, shelled peas (frozen works too! Just let them defrost in the refrigerator overnight)
2 big handfuls sugar snap peas still in pods
2 scallions, finely sliced
1/4 cup (40g) crumbled feta cheese
Lemon Herb Dressing
Lots of herbs! Mint, Dill, Basil
2 tablespoons (30ml) olive oil
Juice of 1/2 lemon
1 tablespoon (15ml) white balsamic vinegar (you can use regular balsamic too, but the white grapes are magic!)
1 teaspoon honey
salt + pepper
Pea sprouts for garnish
Finely mince half the herbs, removing their stems if necessary. Combine the herbs with all the other ingredients for the Lemon Herb Dressing in a large bowl and whisk.
Remove the hard stems from the sugar snap peas, and add them to the bowl with the Lemon Herb Dressing, along with all the other ingredients (keep the other half of the herbs for the garnish at the end) and toss well.
Rip whole leaves off the leftover herbs so you don’t have too big branches, and add them to the salad along with an extra garnish of feta cheese and pea sprouts (optional) before serving.