Sugar Snap Peas Salad
2 cups fresh sugar snap peas
1 fresh garlic clove, finely diced
1 tablespoon fresh dill, finely diced
1 tablespoon extra virgin olive oil
Juice of freshly squeezed Meyer Lemon
1/2 Kosher salt
Clean the sugar snap peas by trimming the ends.
Boil water in a pot. Once water start boiling add ½ tablespoon salt and add the sugar snap peas. Cook for 3-4 min. You don’t want them to be overcooked and soft.
Transfer the peas to a large mixing bowl. Add the olive oil and lemon juice. Mix well and then add the diced dill and garlic. Combine well so the sugar snap peas are evenly coated.
Season with salt if needed.
Find more great recipes at MAZA Cooking Journals – the iPad cooking magazine for urban foodies available for free at the iTunes store.