All About the Sugar Snaps

All About the Sugar Snaps


Sugar Snap Pea Salad with Aleppo Pepper

Servings: 5
Prep Time: 25 Minutes

March 10, 2017  •  By Seamus Mullen

As part of this month's EatingWell article about my journey to wellness, I share this healthy and delicious recipe. It features one of my farmers' market favorites—sweet and crisp sugar snap peas! This salad is all about the sugar snaps, plus a little Aleppo pepper for some heat, some creamy sheep- or goat's-milk cheese for richness and ­edible flowers for color. It's gorgeous, delicious and really tough not to love.

Sugar Snap Pea Salad with Aleppo Pepper


  • 4 cups sugar snap peas (about 1 pound), trimmed

  • 1 bunch radishes, trimmed

  • ¼ cup torn fresh mint

  • ½ cup soft sheep’s-milk cheese, such as MitiCrema, or soft goat cheese

  • ½ teaspoon salt

  • Ground pepper to taste

  • 2 tablespoons lemon juice

  • 2 tablespoons extra-virgin olive oil

  • Aleppo pepper for garnish (see Tip)

  • Edible flowers for garnish


  1. Cut snap peas in half lengthwise. Very thinly slice radishes into coin shapes or half-moons. Toss the peas, radishes, mint and cheese in a large bowl. Season with salt and pepper, then toss with lemon juice and oil.
  2. Serve garnished with a sprinkle of Aleppo pepper and flowers, if desired.

TIP: Named for the Syrian town, crushed dried Aleppo pepper has a moderate heat with a hint of fruity tang. Use it as you would other crushed chile peppers. Find it in specialty markets and from online spice purveyors.