Raw & Fermented Salads Side Dishes

Lemony Snap Peas with Avocado & Dilly Snap Peas


Snap and snow peas are some of the delights of spring. Lovely raw or lightly sauteed, don’t miss adding some of these sweet babies to your menu plan while they are in season.

Snap Pea Nutrition

Snap and snow peas are quite good for you. A 1/2 cup of cooked snap peas has approximately 2.6 grams of protein, 39 mg of Vitamin C, 1.6 mg of iron, 192 mg of potassium and 21 mg of magnesium.

Here are some yummy sugar snap pea recipes for your spring table.

Lemony Sugar Snap Peas with Avocado
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  1. 1/4 pound raw sugar snap peas
  2. 1 peeled and sliced Hass avocado
  3. 1/2 tsp. Dijon mustard
  4. 1 Tbsp. lemon juice
  5. 1 Tbsp. olive oil
  6. 1/4 tsp. sea salt
  7. 1/8 tsp. freshly ground pepper
  1. In a bowl, whisk together Dijon mustard, lemon juice, olive oil, sea salt, and freshly ground pepper.
  2. Add raw sugar snap peas and avocado; toss gently to combine.
Small Footprint Family http://www.smallfootprintfamily.com/
Dilly Snap Peas
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  1. 2 pounds of raw snap peas
  2. A pinch of cayenne pepper or dried chili peppers
  3. 1 clove garlic, diced
  4. 1 head fresh dill, or similar amount in leaves
  5. 2-1/2 cups water
  6. 2-1/2 cups white vinegar
  7. 1/4 cup salt
  1. Remove strings, if necessary, and pack snap peas as tightly as you can in hot, sterilized pint-size Mason jars, leaving 1/2-inch of headroom.
  2. To each jar add cayenne, garlic and dill.
  3. Boil water, vinegar and salt and then pour the mixture over the peas, leaving 1/4-inch headroom.
  4. Seal the jars and process for 15 minutes in a boiling water bath.
  5. Enjoy!
  1. Water bath canning equipment (where to find online)
  2. Pint-size Mason jars (where to find online)
Small Footprint Family http://www.smallfootprintfamily.com/

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