Who doesn’t love a crunchy veggie salad (that quite frankly was born from a very empty fridge)?? Plus, the Dijon ponzu dressing is the easiest, flavor-packed dressing you will ever make!
Sugar Snap Pea & Celery Salad with Dijon Ponzu Dressing
Ingredients
Sugar Snap Pea & Celery Salad
- 1 12 oz. bag sugar snap peas, thinly sliced at an angle, with the ends discarded
- 1-2 celery stalks, sliced thinly
- 2 tbsp lemon juice
- 2 tbsp olive oil
- 1 ½ tbsp lemon zest
- ¼ cup raw almonds, chopped
- salt, to taste
- pepper, to taste
Dijon Ponzu Dressing
- 1 ½ tbsp Dijon mustard
- 1 ½ tbsp ponzu
Instructions
- Wash and slice the pea pods and celery, the thinner the better! Cut the pea pods at an angle and discard the ends. If you have any pods that are bruised, simply shell the peas and add those to the bowl, tossing the pods. Slice the celery as thin as possible.
- Combine peas and celery in a serving bowl, along with olive oil, lemon juice, 1 tablespoon of lemon zest, chopped almonds, salt, and pepper.
- In a small bowl, combine the Dijon mustard and ponzu, whisking to combine into an emulsified dressing.
- Drizzle the dressing over the salad and give it a quick toss. Top with crumbled goal cheese, the remaining lemon zest, and a sprinkle of salt and pepper.
- You can easily prep this salad ahead of time! Chop the veggies and mix the dressing, then, just before serving, combine and add the goat cheese and lemon zest.
