Sugar Snap Pea and Blueberry Salad
Try this delicious sugar snap pea salad paired with fresh blueberries, arugula salad, almonds, and a fruity dressing.

Snap pea ends should be cut, and the strings climbing the sides should be removed.

Fill a saucepan with water until it is just below the bottom of the steamer insert.

Water is brought to a boil.

Include the snap peas, cover, and steam for one minute, or until the desired tenderness is achieved.

Because you still want a little crunch, don’t overcook.

To stop the cooking process and maintain the vibrant green colour, place the peas in a bowl of ice water for a few minutes.

Drain well.

Add 2/3 cup blueberries, the arugula-spinach mixture, and peas to a big bowl.

In a food processor or blender, combine the oil, blueberries, vinegar, and honey for the dressing; process until smooth.