One of my most frustrating characteristics — or perhaps a trait that makes me particularly well-suited for this niche I somewhat serendipitously created to match my blend of traits — is that I possess an impressive array of random preparation tips for ingredients stored in the overflowing filing cabinet of my mind, ready to pour out into conversations the moment I hear the right keyword.
Fresh peas in their pods? Blister them and enjoy them like edamame!
Asparagus? Always a delightful snack when served cold.
Rhubarb? Soak it in gin, and thank me in 6 to 8 weeks.
Strawberries? Combine them with black pepper for the ultimate popsicle or cocktail.
Cabbage? Char it with salt, vinegar, and butter — just trust my advice.
Summer squash? Grate it, wring it out, mix with gruyere, and create an incredibly delicious summer pizza.
Corn? Add it to cacio e pepe.
Baby spinach? Toss it in spaghetti sauce, baby.
And today’s addition:
Snow peas: Soak them in ice water, slice thinly, and whip up a slaw-like salad.
Although we often think of snow peas in the context of stir-fries, which is understandable given their excellence, I’ve developed a fondness for them in raw salads after trying one at the now-closed NoMad restaurant, and I want you to enjoy them too. In *Smitten Kitchen Keepers*, my latest cookbook, I included a version featuring pecorino and walnuts, but due to some very specific cravings over the past few weeks, I’m updating it by removing the cheese and pairing it instead with ripe avocado and three textures here — slaw-like snow pea strands, crunchy toasted walnuts, and soft avocado pieces — all tossed in a dressing of lemon, olive oil, and chili flakes that leads to pure enjoyment, truly.
Save this recipe for all the inevitable heat waves this summer or for those days when having more than three main ingredients feels like too much effort. Or, if you’re like me, for any day during the final weeks of the school year when I’m running on empty, longing for more relaxed days.
**Snow Pea Salad with Avocado**
All nuts, and especially walnuts, are enhanced when toasted before adding to a salad. I toast mine on a small sheet pan in a 350°F oven for 6 to 10 minutes, until they are slightly darker and fragrant. Allow them to cool while preparing the snow peas.
- 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 large lemon (about 1 ½ tablespoons/20 ml)
- Kosher salt, to taste
- Freshly ground black pepper and mild red pepper flakes
- 1 avocado, halved, pitted, and sliced thin
Begin by soaking the snow peas in a large bowl of ice water for 10 to 20 minutes (longer is also fine). Then, drain and dry with a towel. Gather the peas in small bundles and slice them lengthwise into thin ribbons.
Chop the walnuts into rubble-sized pieces and place them in a large bowl. Add the olive oil, lemon juice, ½ to 1 teaspoon of kosher salt (to your taste), several grinds of black pepper, and pepper flakes (I prefer about ½ teaspoon). Whisk the ingredients together. Add the snow peas and toss until they are thoroughly coated. Gently incorporate the avocado until well mixed. Serve immediately.
**Note:** Since lemon juice can discolor snow peas over time, if you’re preparing in advance, I recommend adding 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 and 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 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
Tender strands of fresh snow peas twist together with crispy toasted walnuts and creamy pieces of avocado in this incredibly simple salad that I can't stop craving at the moment.