Ingredients:
1 lb fresh snap peas
1/4 c toasted sunflower seeds
1 tbs mint leaves, chiffonaded
2 tbs olive oil
2 tbs apple cider vinegar
salt & pepper
Instructions:
Make this salad while fresh sugar snap peas are still available in the farmers markets or from your garden. String snap peas if needed. Chop peas into 1/2 inch slices – you’re going for a “diced” sizes pea. Add toasted sunflower seeds, chiffonade mint leaves, olive oil and vinegar. Toss to coat, then season with kosher salt and lots of freshly ground black pepper. Serve immediately (otherwise your peas turn a lovely shade of olive green.)