Snap Pea Salad with Dukkah, Charred Lemon Vinaigrette, and Goat Cheese
A bright, crunchy snap pea salad that combines the nutty, spiced crunch of homemade dukkah with a smoky charred lemon vinaigrette and creamy goat‑cheese mixture. The flavors are balanced between citrus, sweet honey, and savory herbs, making it a refreshing vegetarian main or side.
Recipe by Brandon· Structured by ReelsMeals
From: Instagram(view original)
Rate this recipe
Save this recipe to your cookbook
Free, no account needed. Keep the source and find it again without searching the feed.
Watch the recipe video
Video plays from the original creator's platform. View the original video
Prep Time
Cook Time
Servings
One recipe link, ready for anywhere
Use it in Instagram, TikTok, YouTube, email, or a creator bio. It always opens this recipe and keeps the original source attached.
Publishing this recipe elsewhere? Add a visible credit link back to this page.
Publisher & backlink kit+
Give publishers a useful, properly credited asset. Backlinks only happen when another site chooses to publish and credit it.
Download the card, upload it to Google Lens, then use the outreach message for relevant uncredited copies. Contact only sites that actually reuse the asset.
About this saved recipe
Source-aware card
ReelsMeals turns instagram.com into a kitchen-friendly checklist while keeping the original source attached.
Cooking context
20 min estimated total time for 4 servings.
Explore related saves
Ingredients
- snap peas
- 1 red onion
- mint
Dukkah
- 1/2 cup roasted pistachios
- 1/4 cup toasted sesame seeds
- 1 tsp cumin
- 2 tsp coriander
- 1 tsp Aleppo pepper
Charred Lemon Vinaigrette
- 2 lemon
- 1 tbsp whole grain mustard
- 2 tsp honey
- 1 clove garlic
- 1/4 cup olive oil
- 1/4 cup neutral oil
Goat Cheese Mixture
- 1/2 cup goat cheese
- 1 tbsp parsley
- 1 tsp lemon zest
- salt, to taste
- black pepper, to taste
Instructions
- 1Trim the ends of the snap peas, peel back the fibrous seam with a knife, and slice the peas into bite‑size pieces.
- 2Slice the red onion thinly and submerge it in a bowl of ice‑cold water for 5 minutes; drain well before using.
- 3Slice the mint leaves thinly and set aside.
- 4Prepare the dukkah as described in its component instructions.
- 5Char the lemon slices in a very hot dry pan until blackened on both sides, then let them cool and juice them as detailed in the vinaigrette component.
- 6Make the charred lemon vinaigrette following its component instructions.
- 7Prepare the goat cheese mixture according to its component instructions.
- 8In a large mixing bowl, combine the sliced snap peas, drained red onion, and mint.
- 9Add the prepared dukkah to the bowl and toss gently to distribute the spices evenly.
- 10Drizzle the charred lemon vinaigrette over the salad and toss again until everything is lightly coated.
- 11Drop spoonfuls of the goat cheese mixture over the salad and give a final gentle toss, allowing the cheese to create creamy pockets.
- 12Taste and adjust seasoning with additional salt or black pepper if needed.
- 13Serve immediately, optionally topping with a handful of arugula for extra peppery crunch.
Made this recipe?
Tap a star to rate it — ratings help other cooks decide what to make next.
Rate this recipe
This recipe card was structured automatically from the original source. Always check the source for allergens or details the extraction may have missed.
Frequently asked questions
- How long does it take to make Snap Pea Salad with Dukkah, Charred Lemon Vinaigrette, and Goat Cheese?
- About 20 minutes in total: 15 minutes of prep and 5 minutes of cooking.
- How many servings does this Snap Pea Salad with Dukkah, Charred Lemon Vinaigrette, and Goat Cheese recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this Snap Pea Salad with Dukkah, Charred Lemon Vinaigrette, and Goat Cheese recipe come from?
- It was shared by Brandon on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.