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Snap Pea Salad with Whipped Ricotta

Photo: Jennifer Causey
Active time 15 mins
Total time 15 mins

Serves 4 (serving size: 1/2 cup)

A gorgeous tangle of crunchy peas, leafy pea tendrils, and fresh herbs cascades over a creamy mixture of ricotta cheese and lemon zest. It’s such a memorable salad that it will hold its own as the centerpiece of a meal. Serve alongside seared salmon fillets or sea scallops, grilled shrimp or chicken, or a slice of white pizza. Look for pea tendrils or shoots at your farmers market or Asian markets; if you can't find them, substitute watercress or arugula.


  • 8 ounces sugar snap peas
  • 2/3 cup part-skim ricotta cheese
  • 1 teaspoon grated lemon rind, divided
  • 1/2 cup pea tendrils or shoots
  • 1/4 cup sliced fresh chives
  • 2 tablespoons torn fresh mint
  • 2 tablespoons coarsely chopped fresh dill
  • 2 teaspoons fresh lemon juice
  • 1 tablespoon extra-virgin olive oil
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon black pepper

Nutrition Information

  • calories 108
  • fat 6.5 g
  • satfat 2.5 g
  • monofat 2.7 g
  • polyfat 0.3 g
  • protein 6 g
  • carbohydrate 7 g
  • fiber 2 g
  • cholesterol 17 mg
  • iron 1 mg
  • sodium 197 mg
  • calcium 103 mg
  • sugars 5 g
  • Est. Added Sugars 0 g

How to Make It

  1. Bring a medium saucepan of water to a boil over high. Add peas, and cook just until bright green and barely tender, about 1 minute. Immediately transfer peas to a bowl of ice water; let stand 5 minutes. Drain well. Thinly slice lengthwise.

  2. Process ricotta and 1/2 teaspoon lemon rind in a food processor until smooth and creamy, about 15 seconds. Spread mixture on a serving platter.

  3. Toss together sliced snap peas, pea tendrils, chives, mint, dill, and lemon juice in a large bowl. Arrange on top of ricotta mixture. Drizzle with oil, and sprinkle with salt, pepper, and remaining 1/2 teaspoon lemon rind.