Sugar Snap Pea Salad with Feta, Nigella Seeds, Pickled Shallots and Toasted Hazelnuts

Crisp and sweet, these sugar snaps are sliced lengthwise into little canoes so bits of briny crumbled feta and crunchy roasted hazelnuts get tucked away inside. Every bite is a springtime surprise! Make this salad into a more substantial lunch by tossing through some cooked jasmine rice, chopped poached chicken or grilled shrimp. If you have pea tendrils, add them at the end.


Created as part of a series of spring pea recipes for the Edible Communities website, you can find all the instructions and nutritional values here, along with myriad other seasonal recipes from Edible publications around the country. Think of it as your go-to recipe reference site: No matter the ingredient, one of our sister magazines has tackled it! Come for the cooking tips and stay for the thoughtful food writing from local publications far and wide. You’ll be glad you did. And if you make this recipe, be sure to post it to Instagram and tag #ediblecommunities and #edibleboston!