Developed by Sara Quessenberry for Cleveland Clinic Wellness
In June in the Northeast, bright-green snap peas are in season. This vegetable dish features a delicious base of protein-rich Greek yogurt combined with mint, shallot, and lemon juice. Sweet, crunchy snap peas are sautéed quickly in olive oil and served atop the yogurt mixture.
Yield: 4 servings
3/4 cup 0% Greek yogurt
2 teaspoons fresh lemon juice
1 small shallot, finely chopped
1/4 cup chopped fresh mint
1/4 teaspoon kosher salt
1 tablespoon extra virgin olive oil
1 pound sugar snap peas, trimmed
1/8 teaspoon freshly ground black pepper
3 tablespoons chopped roasted, unsalted almonds
1. In a medium bowl, stir together the yogurt, lemon juice, shallot, mint, and 1/8 teaspoon of the salt. Smear the mixture over the bottom of a medium serving bowl.
2. In a medium skillet, heat the oil over medium-high heat. Add the snap peas and toss to coat in the oil. Season with the pepper and the remaining ⅛ teaspoon salt. Cook for about 3 minutes, tossing often, until crisp-tender.
3. Pour the snap peas over the yogurt mixture. Sprinkle with the almonds and serve.
Calories: 117, Total fat: 7g, Saturated fat: 1g, Protein 7g, Carbohydrate: 11g, Dietary fiber: 2g, Sugar: 5g, Added sugar: 0g, Cholesterol: 2mg, Sodium: 87mg.