Our favorite way to eat sugar snap peas - this recipe is so crisp and refreshing with its crunchy julienned peas, tossed in a vibrant lemon dressing!
- Sugar snap peas, sliced thinly
- Semi-hard cheese - perhaps gouda or parmigiana
- Farmer’s cheese
- Fresh mint
- Cheddar granola
- 2 tbsp lemon juice
- 2 tbsp olive oil
- 1 tsp lemon zest
- Flakey sea salt + black pepper
Julienne the snap peas lengthwise.
Whisk lemon olive oil dressing together - season with salt & pepper.
Toss with snap peas + microgreens. Finish off with shredded mint leaves, slices of a semi-hard cheese, dollops of farmer’s cheese, and plenty of cheddar granola.