This Low-Carb Snap Pea Salad makes a perfect side dish for spring. It is suitable for low-carb, Atkins, LC/HF, gluten-free, and Banting diets.
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Is it too early for spring recipes? I think not! Spring has sprung out of control here in the south. Daffodils have not only pushed their way out of the ground, but have burst into full bloom. Trees are budding out and temperatures are reaching 70º Fahrenheit almost every day. I know it’s still February and still time for comfort food, but I just couldn’t get inspired by heavy, winter fare this week. Instead, I created a lighter, spring dish.
This Low-Carb Snap Pea Salad features crispy, sweet, sugar snap peas. For me, sugar snap peas are almost synonymous with spring as they are one of the first vegetables to ripen in the garden. Almonds complement the snap peas nicely and bring a bit of crunch and nutty flavor to the salad. Chives and red onions add pops of flavor and color. This combination is topped with a bright, lemony dressing with tones of garlic and mustard. All of these are combined with a base of riced cauliflower. Don’t turn you nose up because it’s cauliflower! I call cauliflower the great impostor. In this salad, the texture reads almost grain-like and it picks up the other flavors in the salad.
This salad makes a perfect side dish for a lighter main course such as seafood. Have it for lunch at home, or put it in a container and take it to work. I’m looking forward to taking it to the next pot-luck dinner I attend.
This salad could easily fit into a Paleo diet as well. Just leave out the granulated sweetener or substitute it with a bit of honey or other Paleo sweetener. This salad is one of those dishes that works for just about everyone-even vegans and vegetarians.
This Low-Carb Snap Pea Salad is a perfect way to celebrate spring! Enjoy!
Low-Carb Snap Pea Salad
- 8 ounces cauliflower riced
- 1/4 cup lemon juice
- 1/4 cup olive oil
- 1 clove garlic crushed
- 1/2 teaspoon coarse grain dijon mustard
- 1 teaspoon granulated stevia/erythritol blend
- 1/4 teaspoon pepper
- 1/2 teaspoon sea salt
- 1/2 cup sugar snap peas ends removed and each pod cut into three pieces
- 1/4 cup chives
- 1/2 cup sliced almonds
- 1/4 cup red onions minced
Pour 1 to 2 inches of water in a pot fitted with a steamer. Bring water to a simmer.
Place riced cauliflower in the steamer basket, sprinkle lightly with sea salt, cover, and place over the simmering water in the bottom of the steamer. Steam until tender, about 10-12 minutes.
When cauliflower is tender, remove the top of the steamer from the simmering water and place it over a bowl, so any excess water can drain out. Allow to cool, uncovered for about 10 minutes, then cover and place the steamer and the bowl in the refrigerator. Chill for at least 1/2 hour or until cool to the touch.
While cauliflower is cooling, make the dressing. Pour olive oil in a small mixing bowl. Gradually stream in the lemon juice while vigorously whisking. Whisk in the garlic, mustard, sweetener, pepper, and salt.
In a medium mixing bowl, combine chilled cauliflower, peas, chives, almonds, and red onions. Pour dressing over and stir to mix. Transfer to an airtight container and refrigerate until serving. This salad is best if it is allowed to sit for a few hours in the refrigerator so the flavors mingle.
Serving size: 1/4 of recipe. This is almost a cup of salad.
Fat (g): 20
Carbs (g): 6
Fiber (g): 2
Protein (g): 4
Net Carbs (g): 4