For Peas: Bring a pot half full with water to a boil on medium-high heat. Boil sugar snap peas for 3 minutes until bright and tender. Drain snap peas and transfer to a large bowl with ice water for 1 minute.
For Dressing: In a large bowl combine lime juice, olive oil, honey, jalapeño, salt, black pepper. and 2 tbsp cilantro. Whisk until dressing forms.
For Salad: Add snap peas, cucumber, grape tomatoes, remaining cilantro and green onion to bowl. Toss salad to coat. Plate and enjoy freshly tossed.