1-Step 1: Make the Dressing In a large serving bowl, whisk together 2 tablespoons lemon juice, 2 tablespoons olive oil, 1 clove garlic (minced or grated), 1 ½ teaspoons Dijon mustard, 1 teaspoon maple syrup or honey, 2 tablespoons finely chopped shallot (if using), ½ teaspoon sea salt, and ¼ teaspoon black pepper to create the dressing. This step mixes everything smoothly and sets the base for your salad’s tangy flavor.

2-Step 2: Add and Toss the Salad Add 4 cups thinly sliced sugar snap peas, ¼ cup chopped fresh basil, and ¼ cup roughly chopped roasted salted pistachios to the bowl. Toss everything gently to coat the ingredients evenly with the dressing, ensuring each bite is full of crunch and zest. Taste and adjust by adding more lemon juice for brightness, maple syrup for sweetness, or salt as needed, then garnish with extra basil, pistachios, and ⅛ to ¼ teaspoon crushed red pepper flakes if you want some heat.

3-Step 3: Serve and Store Serve the salad immediately for the best texture and flavor, as it’s designed to be enjoyed fresh. If preparing ahead, make the dressing up to 3 days in advance by shaking it in a jar and letting it reach room temperature before mixing. Remember, this recipe isn’t suitable for freezing, so keep it simple and fresh for the ultimate snap pea salad experience. For more salad inspiration, explore our 7-layer salad for a hearty twist on layered veggies.