Watercress and Snap Pea Salad with Lemon Poppy Seed Dressing

Watercress and Snap Pea Salad with Lemon Poppy Seed Dressing

Crisp snap peas and peppery watercress get tossed in a tangy lemon poppy seed dressing.

Total 18 min Makes 4 servings Calories 180/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Halal, Kosher, Kosher for passover

Allergens

Dairy, Tree nuts

This bright salad pairs crunchy sugar snap peas with delicate, peppery watercress, finished with a tangy-sweet lemon poppy seed dressing. A handful of sliced almonds and shaved red onion add texture and bite, making it a quick side for spring and summer meals. Serve alongside grilled chicken or fish, or as a light lunch on its own.

Ingredients

  • 6 cups watercress, tough stems trimmed
  • 2 cups sugar snap peas, trimmed and halved on the diagonal
  • 1/4 cup red onion, thinly sliced
  • 1/4 cup sliced almonds
  • 2 ounces feta cheese, crumbled
  • 1/3 cup lemon poppy seed dressing
  • salt, to taste
  • black pepper, to taste

Method

  1. Toast the sliced almonds in a dry 9-inch skillet over medium heat, stirring frequently, until golden and fragrant.

  2. Transfer the almonds to a plate and let cool completely.

  3. In a large bowl, combine the watercress, snap peas, and red onion.

  4. Drizzle the lemon poppy seed dressing over the salad and toss gently to coat the leaves and peas evenly.

  5. Season with salt and black pepper to taste, tossing once more to distribute.

  6. Transfer the salad to a serving platter and top with the crumbled feta and toasted almonds.

  7. Serve immediately for the best crunch and texture.

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    Watercress and Snap Pea Salad with Lemon Poppy Seed Dressing

    This bright salad pairs crunchy sugar snap peas with delicate, peppery watercress, finished with a tangy-sweet lemon poppy seed dressing. A handful of sliced almonds and shaved red onion add texture and bite, making it a quick side for spring and summer meals. Serve alongside grilled chicken or fish, or as a light lunch on its own.

    18 min 4 servings 180 cal

    Ingredients

    • 6 cups watercress, tough stems trimmed
    • 2 cups sugar snap peas, trimmed and halved on the diagonal
    • 1/4 cup red onion, thinly sliced
    • 1/4 cup sliced almonds
    • 2 ounces feta cheese, crumbled
    • 1/3 cup lemon poppy seed dressing
    • salt, to taste
    • black pepper, to taste

    Method

    1. 1

      Toast the sliced almonds in a dry 9-inch skillet over medium heat, stirring frequently, until golden and fragrant.

    2. 2

      Transfer the almonds to a plate and let cool completely.

    3. 3

      In a large bowl, combine the watercress, snap peas, and red onion.

    4. 4

      Drizzle the lemon poppy seed dressing over the salad and toss gently to coat the leaves and peas evenly.

    5. 5

      Season with salt and black pepper to taste, tossing once more to distribute.

    6. 6

      Transfer the salad to a serving platter and top with the crumbled feta and toasted almonds.

    7. 7

      Serve immediately for the best crunch and texture.