One of my most exasperating traits — or, perhaps one that makes me ideally suited for this space I invented, coincidentally, to suit my collection of traits — is that I have a terrific amount of random ingredient preparation ideas in the overflowing file cabinet of my brain that will spill into conversations the second I hear the triggering keyword.
- Fresh peas in the pod? Blister and eat them like edamame!
- Asparagus? Cold and snacky forever.
- Rhubarb? Soak that in gin, thank me in 6 to 8 weeks.
- Strawberries? Pair them with black pepper for the best popsicles and/or cocktail on earth.
- Cabbage? Char it with salt, vinegar, and butter, trust me.
- Summer squash? Grate it, wring it, toss with gruyere, make a ludicrously good summer pizza.
- Corn? Put it in cacio e pepe.
- Baby spinach? Spaghetti sauce, baby.
And today’s addition:
- Snow peas: Soak them in ice water, cut them thin, and make a slaw-like salad.
I know we usually think of snow peas within the context of stir-fries, understandably, as they’re excellent. But I’ve been hooked on them in raw salads after having one at the late NoMad restaurant, and I want you to be too. In Smitten Kitchen Keepers, my most recent cookbook, I’ve got a version with pecorino and walnuts but due to the loudest and most specific cravings in the last few weeks, I’m updating it, losing the cheese and pairing it with ripe avocado and three textures here — slaw-like strands of snow peas, crunchy toasted walnuts, and the soft pillows of avocado — wrapped in a lemon, olive oil, and chile flake dressing that leads to total inhalation, seriously.
Tuck this recipe away for all of the heat waves to come this summer, or for those days when if the recipe has more than three main ingredients, it exceeds the level of effort you’ve got left in your body. Or, if you’re me, every day of the last few weeks of the school year when I’m running on fumes, dreaming of lazier days.
Snow Pea Salad with Avocado
- 8 ounces (225 grams) fresh snow peas
- ½ cup (50 grams) toasted walnuts (see note)
- 4 tablespoons (60 ml) olive oil
- Juice of half a big lemon (1 1/2 tablespoons/20 ml)
- Kosher salt, to taste
- Freshly ground black pepper and mild red pepper flakes
- 1 avocado, halved, pitted, and sliced thin
Chop walnuts into rubble-sized pieces and place in a large bowl. Add olive oil, lemon juice, ½ to 1 teaspoon kosher salt (to taste), many grinds of black pepper, and pepper flakes to taste (I use ½ teaspoon). Whisk to combine. Add snow peas and toss until the vegetables are coated. Add avocado and gently toss until combined. Eat right away.
Do ahead: The lemon juice in the dressing discolors the snow peas a little over time, so if planning ahead, I add the walnut dressing right before serving.
Previously
6 months ago: Pumpkin Basque Cheesecake
1 year ago: One-Pan Ditalini and Peas
2 years ago: Grilled Feta with Asparagus Chimichurri
3 years ago: Easy Strawberry Lemonade
4 years ago: Double Chocolate Chip Muffins
5 years ago: Classic Shortbread, Quick, Easy Salsa, and Twisty Cinnamon Buns
6 years ago: Rhubarb Cordial
7 years ago: Braised Ginger Meatballs In Coconut Broth
8 years ago: Triple Coconut Cream Pie
9 years ago: Pistachio Cake and A Really Great Pot of Chickpeas
10 years ago: Potato Pizza, Even Better, Carrot Tahini Muffins and Sheet Pan Chicken Tikka
11 years ago: Strawberry Rhubarb Soda Syrup, Artichoke Gratin Toasts and Maple Pudding Cake
12 years ago: Lamb Meatballs with Feta and Lemon
13 years ago: Ramp Pizza and Yogurt Panna Cotta with Walnuts and Honey
14 years ago: Pasta with Garlicky Broccoli Rabe, Classic Ice Cream Sandwiches and Cinnamon Toast French Toast
15 years ago: Heavenly Chocolate Cake Roll and Crispy Potato Roast
16 years ago: Tangy Spiced Brisket
17 years ago: Pickled Grapes with Cinnamon and Black Pepper and Buttermilk Ice Cream
18 years ago: Fork-Crushed Purple Potatoes, Whole Wheat Apple Muffins, and Caramelized Shallots
19 years ago: Black Bean Confetti Salad, Margarita Cookies and Tequila Lime Chicken
I literally came here looking for something to do with vegetables that would be crispy, crunchy and cooling.Bless you and your impeccable timing!
I love how your brain thinks and all of the connections it makes. I actually just wrote about making my food second brain to capture all of these connections. It is shocking actually that a good portion of my food second brain is populated by Deb recipes. Can’t wait to make this! I love thinly sliced snow peas so much because of you.
What is a food second brain?
It is my own food llm wiki that I built with all my favorite online recipes, recipe clippings, cookbook index, filtered by techniques, ingredients and cuisines. The knowledge compounds from the connections made and suggests new ideas. So my wiki knows that I love my snap peas to be blanched and sliced thinly.
Deb, did you stop the Friday Yap? I miss it!
I miss it too! I was traveling a lot this spring and have so much to catch up on. Soon!
Great! Thank you!
Great! The Yap was(is?) fun! Thanks.
The 6 month wait until snow-pea season is going to feel like an age – especially after three years living in Fiji where I saw these for sale only once.
Having said that – I can see a LOT of this in my future…will have to plant extra snow-pea seeds this spring!
A flawless salad! I made it exactly as written and my family and I wolfed it down. Leftovers were delicious. Thanks, Deb!
Incredible looking! We have a walnut allergy at home. Would toasted almonds or pine nuts work with this too?
Also curious about a nut sub.. I might try pistachios
Pecans would be tasty!
Deb I have been camping in the mountains of Northern New Mexico, can’t wait to try this! Love all the ingredients and it is hot.
Can you recommend a substitute for snow peas? My husband doesn’t care for them.
I love the snow peas, but allergic to avocado. What would you suggest as a substitute??
And thanks for all the cake recipes; the double chocolate cake is on my to do list.