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Peach and Snap Pea Salad

Course: Salad
Servings: 2


  • 12 oz/340g snap peas
  • 1 lg/180g peach
  • 2 cloves/10g garlic minced
  • ½ tbs/1g fresh thyme leaves chopped
  • 1 tbs/15ml red wine vinegar
  • 1 tbs/15ml olive oil
  • ¼ tsp ground pepper
  • ¼ c/35g shaved Toscano or parmesan


  • Trim and remove the strings on the snap peas. Blanch peas for 20 seconds in boiling water before plunging in ice water. Drain thoroughly.
  • Wash, dry, and slice peach into 12-16 segments (very thin).
  • Combine garlic, thyme, vinegar, olive oil, and pepper.
  • Toss sliced peaches and peas in dressing until coated. Add shaved cheese and very gently toss. Serve within 4 hours.