Name: Duncan’s Fresh Snap Pea Salad
Prep time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 2 ½ cups fresh snap or snow peas whole or halved if large; 2 cups thinly sliced bok choi or other firm leafy green such as kale, swiss chard or beet greens; 40 ml avocado oil or grape seed oil; 40 ml chive blossom vinegar or chamagne or white wine vinegar; 20 ml fresh sqeezed lime juice; 2 tsp fresly grated ginger root (I use a microplane grater); ½ tbsp raw local honey; ½ tsp sea salt

DifficultyBeginner

When June arrives so do local fresh sugar snap and snow peas. I love them fresh just as they are, not shelled, so crunchy and satisfying. My 3 year old Welsh Terrier Duncan is in love with them too. When he sees me picking them in the garden he immediately politely sits in anticipation of getting a pea or two or three. I tried to capture that freshness with this crisp salad. You can pair them with whatever firm leafy greens you like, such and kale, beet greens or swiss chard. By using whole chunky vegetables instead of lettuce, I find that the salad holds up well and is more filling than traditional lettuce based salads.

Yields4 Servings

Prep Time20 minsTotal Time20 mins

2 ½ cups fresh snap or snow peas whole or halved if large

2 cups thinly sliced bok choi or other firm leafy green such as kale, swiss chard or beet greens

Lime Vinaigrette

40 ml avocado oil or grape seed oil

40 ml chive blossom vinegar or chamagne or white wine vinegar

20 ml fresh sqeezed lime juice

2 tsp fresly grated ginger root (I use a microplane grater)

½ tbsp raw local honey

½ tsp sea salt

Place bok choi/greens and peas in a medium bowl. Dress with vinaigrette just prior to serving and toss well to coat the vegetables. Serve within 20 minutes or so of dressing salad.

CategoryAsian, Lunch, Paleo, Salad, Side Dish, vegan, Vegetables

Ingredients