Mix It up With This Sugar Snap Pea Salad From Oak Grill

Sugar Snap Pea Salad With Lemon Yogurt and Savory Almond Granola

You’ll Need:

• 1 lb. snap peas
• 1 tbs. olive oil
• 1 tbs. lemon juice
• 1 tsp. salt
• 1 cup Greek yogurt
• 1 lemon, juice and zest
• 1 tsp. salt
• ¼ cup maple syrup
• ¾ cup oats
• 1 tsp. salt
• 2 tbs. olive oil
• 1 cup chopped almonds,
raw or blanched
• 1 tbs. onion powder
• 1 tbs. garlic powder


  1. Make the lemon yogurt a bit in advance, so the flavors have time to meld. Combine yogurt, lemon juice, zest and salt in a bowl. ( This can also be done the night before and stored.)
  2. Clean the sugar snap peas by removing the stem and the pod string using a paring knife.
  3. Preheat the oven to 325 degrees.
  4. In a bowl, mix together the syrup, oats, salt, olive oil, almonds, onion and garlic powder. Place the mixture on a parchment-paper lined baking sheet and heat for 15 minutes, rotating halfway through, then allow to cool.
  5. To plate, season the sugar snap peas with olive oil, lemon juice and salt. Spoon the lemon yogurt on the bottom of the plate, and place the seasoned sugar snap peas on top.
  6. Finish by topping it with the savory granola.

Chef’s note: This dish is vegetarian. Make it without the yogurt, and it’s vegan.

Oak Grill
Fashion Island Hotel
690 Newport Center Drive, Newport Beach

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