Are you ready for another salad? 🫛

Time to let those snap peas shine.

I love a cold veggie dish this time of the year. It just tastes right when the weather is hot and a lot of dishes are charred from the grill. Cold side dishes really complete a summer meal in my opinion. This dish features snap peas, and while I did grow some in my garden this year, they were an epic fail and so I had to buy some at the farmers market for this dish. Note to self (and to anyone who cares) snow peas and snap peas need a lot of sun! I planted mine in a not-as-sunny-spot in my garden and having major regrets now. Oh well, there is always next year!

With that, here’s a current fav to add to your rotation.

Spicy Snap Pea Salad

Snap pea season is back, and I’m so excited! Two years ago, I shared my tangy Feta and Lemon Snap Pea Salad.(Check it out if you haven’t made this before.) As I browsed the farmer’s market last week, these green gems caught my eye, and I had to get back to the kitchen lab and create a new recipe.

Many times in life, less is more, and that holds for this seasonal salad. This is a crispy, spicy, sweet, and salty salad with multiple textures. And it uses less than 8 ingredients, most of them pantry staples! Creamy edamame and sweet snap peas make the bulk of the salad, and a chili-ginger-honey dressing adds an extra bite. I “activate” these flavors by heating the sesame and olive oils until shimmering and then add them to the dry ingredients. This fries the aromatics and amps up each flavor.

I love serving this as-is or aside a bowl of rice. If you’re planning a grilled dinner, too, this also pairs nicely with seared steak or tofu slab. A delicious, fast, seasonal staple!

Ingredients

• 12 oz snap peas

• 1/4 cup cilantro, chopped

• One bunch (4-6) scallions, sliced on a bias

• 1 cup edamame

• 1 tbsp grated ginger

• 1 tbsp chili crisp

• 1 tbsp honey

• 1 tbsp sesame seeds, toasted

• 1 tbsp sesame oil

• 2 tbsp olive oil (or the chili crisp oil!)

• 1 lemon squeeze

• Salt and pepper to taste

Directions

1. In a large bowl, wash and drain your snap peas. Trim off the edges and slice them on a bias.

2. Toss chopped cilantro, scallions, and blanched, chilled edamame into the bowl.

3. In a separate small bowl, mix the ginger, chili crisp, honey, and sesame seeds together.

4. Heat sesame and olive oils together over a small saucepan until shimmering. Add the hot oil to the ginger-chili bowl being careful not to splatter.

5. Dress the salad with hot dressing, a lemon squeeze, and salt and pepper to taste. Enjoy!

Enjoy your salad eating!

Live, Learn, Lovewell

✌️Emma