Ingredients

For the Dressing:

2 tablespoons fresh lemon juice
2 tablespoons olive oil
1 clove garlic, minced or grated
1½ teaspoons Dijon mustard
1 teaspoon maple syrup (or honey)
2 tablespoons finely chopped shallot (optional)
½ teaspoon sea salt (plus more to taste)
¼ teaspoon black pepper

For the Salad:

4 cups sugar snap peas, ends trimmed and sliced diagonally
¼ cup chopped fresh basil (or substitute tarragon or mint)
¼ cup roughly chopped roasted salted pistachios (or other roasted salted nuts or seeds)
⅛ to ¼ teaspoon crushed red pepper flakes (optional)

Instructions

1️⃣ In a large serving bowl, whisk together the lemon juice, olive oil, garlic, Dijon mustard, maple syrup (or honey), chopped shallot (if using), sea salt, and black pepper until well combined.

2️⃣ Add the sliced snap peas, chopped basil, and chopped pistachios to the bowl with the dressing. Toss everything together until the snap peas are well coated.

3️⃣ Taste and adjust seasoning as needed. If desired, sprinkle with crushed red pepper flakes for a bit of heat.

4️⃣ Serve immediately, garnished with additional basil and pistachios if desired.