Sometimes people surprise you. My dear husband surprised me last week when he gobbled up this salad. I thought he’d eat just enough of it to satisfy the vegetable quotient, but he had multiple helpings and commented how much he enjoyed it. Guess that means I’ll be making it again. Another reason I’ll make it again? It’s vegan friendly, and I’m always looking for flavorful vegan dishes I can share with our neighbor and my sister in law. I followed this recipe with some teeny tweaks. It’s nice and garlicy and packed with acid so the original recipe’s “zesty” adjective feels appropriate.
First, make the dressing directly in the serving bowl by whisking together the juice of half a lemon (or full depending on size of lemon and size of salad), 2 tbsp olive oil, 1 clove minced garlic, 1.5 tsp dijon mustard, 1 tsp honey (or maple syrup), salt and pepper. To the bowl, add snap peas that you’ve cut thinly at a diagonal (I used one bag of the prepped ones from Trader Joe’s), 1/4 c. chopped basil, and 1/4 c. chopped pistachios (I used the garlic and onion ones from Trader Joe’s and def recommend if you can find them). Toss it together so it all gets dressed.
Peaches to Apples 