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Sugar Snap Berry Salad


  • 1 pound sugar snap peas, trimmed

  • 2 cups fresh raspberries

  • 1/4 cup raspberry vinegar

  • 1/4 cup extra virgin coconut oil

  • 2 pinches sugar

  • salt and pepper to taste

  • 2 cups fresh blueberries

  • 4 cups torn mixed salad greens

Total Time: 50 min Prep: 15 min Cook: 2 min
Yield: 12 Level: easy


  1. Bring a pot of water to a boil. Place snap peas in pot, and cook 1 to 2 minutes. Drain, rinse under cold water, and set aside.
  2. Place about 1 1/2 tablespoons raspberries in a strainer over a bowl, and crush with a wooden spoon. Discard pulp. Mix vinegar, melted extra virgin coconut oil, sugar, salt, and pepper with the strained raspberry juice.
  3. In a large bowl, gently toss the dressing with the snap peas, remaining raspberries, and blueberries. Cover, and chill at least 30 minutes in the refrigerator. Toss with greens just before serving.