This healthy Snap Pea Salad is tossed in a delicious sweet chili dressing and packs a perfect blend of fiber, protein, and flavor!
Fibermaxxing may be all the rage right now, but getting a boatload of fiber has always been a key part of my salad recipes. Around here we’ve been scarfing dense bean salads way before they were trendy.
Honestly I hope this is more than just a viral trend because if it helps more people fall in love with eating beans and vegetables, then we are def taking a step in the right direction!
Today’s tasty salad combines sugar snap peas, edamame, scallions, and sesame seeds with a super flavorful sweet chili dressing.
This rockin’ recipe boasts 17 grams of protein 10 grams fiber per serving.
The sweet chili dressing is a perfect pairing for this lettuce free salad. I have it on pretty good authority that it’s also amazing on a fresh cucumber salad with chopped avocado thinly sliced red onion. Delish!
However you serve it, it’s sure to be a hit!
Snap pEA sALAD WITH sWEET cHILI dRESSING
This salad can be enjoyed all on it’s own as a light lunch or paired with your favorite protein for a delish (and easy!) weeknight dinner. It’s positively amazing paired with Honey Garlic Tofu as a vegetarian option or Spicy Sriracha Shrimp if you’d like a pescatarian option.
I feel like it would also be stellar alongside my Spicy Sesame Ramen Noodles — I am so trying that combo next time around!
PREP THE VEGGIES
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Trim the ends from the snap peas and slice diagonally on a bias. You’ll position your knife at 45 degrees from the snap peas to create a diamond-like shape that is oh so satisfying to eat by the forkful. Slice the green onions the same way.
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Prep edamame as needed. You can buy your edamame already cooked and shelled *or* pick up a 10-12 oz package of whole edamame pods and cook them for a few minutes in boiling water. Then simply pop the seeds out of the shells and add them to your salad. I buy a costco-sized package of edamame pods every few months and shell my own. Either way will have delicious results!
Nutrition Facts below are estimated for one of 2 servings (half the recipe) using an online recipe nutrition calculator. Adjust as needed and enjoy!
Calories: 383kcal, Carbohydrates: 32g, Protein: 17g, Fat: 22g, Saturated Fat: 3g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 12g, Trans Fat: 0.01g, Sodium: 502mg, Potassium: 794mg, Fiber: 10g, Sugar: 16g, Vitamin A: 1333IU, Vitamin C: 82mg, Calcium: 177mg, Iron: 6mg
As written, this tasty salad is vegan, vegetarian, gluten-free, grain-free, dairy-free, and above all else, so flipping delicious!
Behind the Blog
I just finished watching the first season of The Institute which is pretty closely based on the Stephen King book of the same name. Season 2 drops in a month and I can’t wait! They’re extending it past where the book ends so I’m excited to see where it goes.
Book-wise I just read “Hell Bent” from Leigh Bardugo (★★★★★ amazing no notes) and after I mourn the ending of the trilogy (I didn’t want it to end!) I’m going to dive right into V.E. Schwab’s “Victorious” tomorrow which is (of course) another final book in a trilogy I’ve been loving for years. Clearly I have a type. I’m at the point where I’ve read absolutely everything both of these authors have written and will continue to pretty much forever.
What are you reading/watching lately? I need recommendations!
In other news, we finally (FINALLY!!!!) finished my pantry renovation and I’m super stoked to share it with y’all soon. I do a little happy dance whenever I open the door, and not just because there’s a giant jar of watermelon sour patch gummies sitting on the counter. Hah!
If you get a chance to try this scrumptious snap pea salad, let me know! Leave me a comment or review using the form below. I’m always so excited to hear from you!
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