Snap pea salad: crisp jicama, savory squash and bitter radishes are cut into tiny matchsticks and tossed with sweat peaches, snap peas, cilantro and dill. A spicy lime ginger vinaigrette is the perfect pairing to dress this sophisticated salad. This recipe (and photo) comes to me from MeatlessMonday.

Snap Pea Salad

Serves 4

For the salad:

• 5 ounces jicama
• 5 ounces summer squash, preferably zephyr squash
• 3 radishes
• 1/2 lime
• salt, to taste
• 6 baby carrots, peeled and cut into slices
• 2 peaches, cut into small cubes
• 1 pound snap peas
• 1-2 teaspoons dill
• 1 tablespoon cilantro
• sesame seeds, to taste

For the ginger lime dressing:

• 3 tablespoons extra virgin olive oil
• 2 tablespoons white balsamic vinegar
• 1 lime, juiced and half zested
• 3 teaspoons fresh ginger, minced
• 1 squirt hot sauce
• salt and pepper, to taste

To make the salad:

Using a mandolin or vegetable peeler, slice the jicama and squash into very thin ribbons. Stack the ribbons of each vegetable on top of one another and cut with a knife to create matchsticks. Cut the radish into matchsticks using a knife.

Place the jicama, squash and radish matchsticks together in a large sized bowl. Squirt with the half lime and season with salt to taste. Add the sliced baby carrots, peaches, snap peas, dill and cilantro. Toss to ensure all ingredients are evenly distributed.

To make the lime ginger dressing:

Whisk the olive oil, vinegar, lime juice, ginger and hot sauce together in a small bowl. Season with salt and pepper to taste.

To complete the Snap Pea Salad:

Toss the salad with half the lime ginger dressing and toss to ensure the salad is evenly coated. Refrigerate for 30 minutes.

Divide into 4 portions, add more dressing if desired, sprinkle with sesame seeds and enjoy!

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