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+ servings
Close-up of a cut-open ball of fresh Buffalo mozzarella cheese nestled in a bright salad of arugula and sugar snap peas.
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5 from 5 votes

Spring Sugar Snap Pea Salad w/ Mint and Buffalo Mozzarella

A bright, fresh, fast sugar snap pea salad that's perfect for celebrating spring produce. Add fresh herbs, buffalo mozzarella, and a light balsamic vinaigrette, and you won't be able to stop eating your greens!

Ingredients

For the Salad

  • 3-4 handfuls fresh arugula
  • 2 handfuls fresh sugar snap peas
  • 1 small or medium carrot, peeled and sliced 
  • 4-5 small radishes, thinly sliced 
  • 2-3 tablespoons fresh basil, slivered
  • 2-3 tablespoons fresh mint, slivered
  • 1/4 cup shelled pistachios
  • 1 large ball of fresh Buffalo mozzarella, drained and patted dry

For Balsamic Vinaigrette

  • 3/4 cup extra virgin olive oil 
  • 1/4 cup balsamic vinegar
  • salt and freshly-ground black pepper

Instructions

  • In a large bowl, combine arugula, peas, sliced carrots and radishes, basil, and mint. Toss to combine.
  • To make the vinaigrette, combine olive oil and balsamic vinegar in a jam jar, mason jar, or other container with a tightly-fitting lid. Add a pinch of salt and a few grinds of black pepper. Tighten the lid and shake vigorously.
  • Pour about 2 tablespoons of the vinaigrette over the combined greens and toss to lightly coat. Taste and add more dressing, if desired.
  • If serving individually, plate salad greens, then top with pistachios and Buffalo mozzarella. Dress mozzarella with a small drizzle of olive oil and another grind of black pepper, if desired. If serving family-style, add pistachios to the bowl, along with roughly torn pieces of mozzarella, and pass at the table.

Notes

  1. As written, I find this recipe serves two for a large lunch salad, or four for a dinner side. Of course, the amounts are entirely flexible depending on your personal preference!
  2. This will make far more dressing than you're likely to want on your salad, but the vinaigrette will keep on the counter for several weeks. The oil and vinegar will separate, so simply store it in a glass jar with a tightly-fitting lid and shake to recombine before dressing additional salads. Congratulations, you just made homemade salad dressing. How easy was that!? 
  3. Of course, alternatively, you could just make a smaller amount of the dressing, simply keeping the ratio of 3 parts oil to 1 part vinegar.

Nutrition Estimate

Calories: 133kcal, Carbohydrates: 13g, Protein: 3g, Fat: 7g, Sodium: 34mg, Potassium: 337mg, Fiber: 2g, Sugar: 7g, Vitamin A: 5550IU, Vitamin C: 6.5mg, Calcium: 47mg, Iron: 1.2mg
Did you make this recipe?Leave a review below, then snap a quick picture and tag @nourishandfete on Instagram so I can see it!