Castelvetrano and Snap Pea Salad

Bysamwangberg
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This is the freshest and most favorite salad of the season. My friend was drinking the citrus dressing straight from the empty bowl. Fresh mint and castelvetrano olives can do no wrong in my book.

I ate this all summer long on repeat. Meal prep or party side this one was on point.

This was inspired by my other recipe on this site, and pairs well with this amazing sidedish recipe. Contextual, in-content links are far more valuable than a group listed at the bottom of the post.

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Ingredients

  • Lemons
  • S+P to taste
  • Apple cider vinegar
  • Olive or Grapeseed oil
  • Garlic Clove
  • Parsley
  • Snap peas
  • Red onion
  • Mini cucumbers
  • Mint  
  • Castelvetrano green olives

See recipe card for quantities.

Instructions

chopping all snap peas and cucumber
  1. Chop parsley, snap peas, red onion, cucumber, mint, and olives and place in a bowl
Combining dressing and fresh lemon zest with veggies
  1. Mix lemon juice and zest, salt and pepper, apple cider vinegar, oil, garlic paste,
Mixing all ingredients
  1. Combine and enjoy!

Equipment

Knife, cuttingboard, and zester

Storage

I store this baby in a big sealable storage container and it last for up to 5 days in the fridge.

Top Tip

Cut the olives in half. If you don't have an garlic press, just mince very finally.

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with [this recipe]:

samwangberg's avatarsamwangberg

Castelvetrano Olives and Snap Pea Salad

Fresh and citrusy salad with dressing you'll want to drink
Print Recipe Pin Recipe
Prep Time 20 minutes
Course: Salad, Side Dish
Ingredients Equipment Method Notes

Ingredients
  

  • 2 zested and squeezed lemons
  • S+P to taste
  • ¼ c apple cider vinegar
  • ¼ c olive oil
  • 2 garlic glove made into paste
  • 1 bunch of parsley
  • 3 c sliced snap peas
  • ¼ of a red onion diced
  • 4 Mini cucumbers sliced thinly
  • 1 cup Mint sliced
  • 1 cup pitted and sliced castelvetrano green olives

Equipment

  • 2 bowl
  • Knife

Method
 

  1. mix liquids in a jar
    2 zested and squeezed lemons, ¼ c apple cider vinegar, ¼ c olive oil, 2 garlic glove made into paste, S+P to taste
  2. mix everything else
    1 bunch of parsley, 3 c sliced snap peas, ¼ of a red onion diced, 4 Mini cucumbers sliced thinly, 1 cup Mint sliced, 1 cup pitted and sliced castelvetrano green olives
  3. Mix everything together

Notes

I love this salad so much. I made it on a wim because this summer I was dying for snap peas every chance I got.  You know I love a sharp citrus dressing and this is just that. It was the favorite of the party and I did, in fact, spot my friend drinking the. dressing from the empty bowl. That says it all to me.

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