This Snow Pea and Broccoli Salad is a great side salad. It’s refreshing and really easy to make. The blanched snow peas and broccoli as well as the toasted almonds give this salad some crunch. The peppermint and parsley add herbaceous notes and lemon zest and juice add freshness.
The salad is made within 20 minutes and only requires a few ingredients. The dressing is super simple, using olive oil and lemon juice. I highly recommend using a high quality extra virgin olive oil if you can. Because there are so few ingredients in this salad, the quality of the ingredients will have a huge impact on how the salad tastes once it’s finished.
It’s quite a versatile salad too. You can easily swap the broccoli for broccolini and the snow peas for sugar snaps. I usually serve this salad as a side and it’s a great dish alongside a BBQ too. However, I’ve previously also used it as part of my weekday lunches where I have it with some hummus or quinoa.
If you’re looking for more delicious (and easy) salads, then make sure to check out these recipes:
- 8-Ingredient Roasted Fennel Salad with Avocado & Orange
- Roasted Carrot and Lentil Salad
- Cauliflower, Pear and Walnut Salad
I hope you like this Snow Pea and Broccoli Salad. Please let me know how you go and don’t forget to tag me in your creations on Instagram @nothangryanymore. I love seeing them!
Snow Pea and Broccoli Salad
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- 20 g almond flakes
- 1 broccoli (or 1 bunch broccolini)
- 150 g snow peas
- 1 handful fresh parsely leaves
- 1 handful fresh mint leaves
- 1 tsp lemon zest
- juice from 1/2 lemon
- 2 tbsp olive oil
- salt and pepper to taste
- Preheat the oven to 160°C fan. Once hot, place the almond flakes onto a tray lined with baking paper and toast them for 10 minutes at 160°C fan.
- Cut the broccoli into florets and trim the snow peas by removing their tops and bottoms.
- Bring a pot of water to the boil. Blanch the broccoli for 2-3 minutes. After about 2 minutes, add the snow peas and let them blanch for 45 seconds to 1 minute.Remove the vegetable when they're still crunchy and have a bright green colour.
- Rinse the blanched vegetables with cold water until they have cooled down completely. Shake off as much water as possible and then place them into a salad dish.
- Add a handful of parsley and mint leaves to the vegetables and mix.
- For the dressing, mix the lemon juice and olive oil. Pour it over the vegetables and mix until they're fully coated.
- Finally, sprinkle the toasted almonds and lemon zest on top of the salad.