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Lively Lemon Snap Salad

Bring out the bright flavour of snap peas with fresh lemon paired with sliced roasted sliced almonds makes for a happy and colourful side dish!

Lively Lemon Snap Salad
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  • 8-ounce package (pre-washed) stringless sugar snap peas (2 cups)
  • 1/2 tbsp (7.5 mL) finely chopped lemon zest
  • 1 tbsp (15 mL) fresh lemon juice
  • 1 small clove garlic, chopped finely
  • 1/8 teaspoon (0.5 mL) crushed red pepper (optional)
  • Pinch black pepper
  • 2 tbsp (30 mL) olive oil
  • 1/4 cup (60 mL) thinly sliced green onion
  • 1/4 cup (60 mL) purchased sliced, roasted ranch flavored almonds
  • Lemon slices, for garnish (optional)
  • Salt, as needed


  1. Bring 2 quarts (2 scant litres) water to a boil; stir in 1 tbsp salt. Plunge sugar snap peas into boiling water; cook for 45 seconds from the moment the peas were added. Do not overcook even briefly or peas will become too soft. Drain; immediately plunge into ice water for 2 minutes. Drain thoroughly; reserve.
  2. To make dressing:
  3. Mix zest, lemon juice, garlic, 1/4 tsp salt, crushed red pepper, and black pepper; whisk in oil. Toss dressing with reserved sugar snap peas, green onion, and almonds. Arrange salad on a serving platter. Garnish with lemon slices. Serve immediately.

Recipe kindly sponsored by Mann’s

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