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.
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.
Serving Size 1 plate