Sugar Snap Pea & Red Onion Salad with Mint & Almonds

Sugar Snap Pea & Red Onion Salad

with Mint & Almonds

20 MIN
$10.99 Serves 2-4
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From the Test Kitchen

Introducing Add-ons—a weekly selection of appetizers, sides, and desserts that you can add to your box and fill out your table. For a vibrant addition to any meal, we're sautéing crisp snap peas and sliced red onion, then tossing them with tangy vinegar, briny olives, and roasted red peppers.
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Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    250 Cals (est.)
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fresh
ingredients
Sugar Snap Pea & Red Onion Salad with Mint & Almonds
Title
  • 1 Red Onion
  • ½ lb Sugar Snap Peas
  • 1 bunch Mint
  • 1 oz Sliced Roasted Red Peppers
  • 1 oz Pitted Niçoise Olives
  • ¼ cup Grated Parmesan Cheese
  • 1 Tbsp Red Wine Vinegar
  • 2 Tbsps Sliced Roasted Almonds
  • ¼ tsp Crushed Red Pepper Flakes
time-saving
tips & techniques
How To: Prep Sugar Snap Peas
step-by-step
instructions
1 Prepare the ingredients

Wash and dry the fresh produce. Halve, peel, and thinly slice the onion. Pull off and discard the tough string that runs the length of each snap pea pod. Roughly chop the peppers. Pick the mint leaves off the stems. 

2 Cook the vegetables & serve your dish

In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced onion; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the prepared peas and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Turn off the heat. Stir in the vinegar, olives, and chopped peppers. Taste, then season with salt and pepper if desired. Serve the cooked vegetables garnished with the cheese, mint leaves (tearing just before adding), almonds, and a drizzle of olive oil. Enjoy!

Tips from Home Chefs

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Sugar Snap Pea & Red Onion Salad

1 Prepare the ingredients

Wash and dry the fresh produce. Halve, peel, and thinly slice the onion. Pull off and discard the tough string that runs the length of each snap pea pod. Roughly chop the peppers. Pick the mint leaves off the stems. 

2 Cook the vegetables & serve your dish

In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced onion; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the prepared peas and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Turn off the heat. Stir in the vinegar, olives, and chopped peppers. Taste, then season with salt and pepper if desired. Serve the cooked vegetables garnished with the cheese, mint leaves (tearing just before adding), almonds, and a drizzle of olive oil. Enjoy!

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