Castelvetrano and Snap Pea Salad
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
- Chop parsley, snap peas, red onion, cucumber, mint, and olives and place in a bowl
- Mix lemon juice and zest, salt and pepper, apple cider vinegar, oil, garlic paste,
- 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.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with [this recipe]:
Castelvetrano Olives and Snap Pea Salad
Ingredients
Equipment
Method
- mix liquids in a jar2 zested and squeezed lemons, ¼ c apple cider vinegar, ¼ c olive oil, 2 garlic glove made into paste, S+P to taste
- mix everything else1 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
- Mix everything together