Snap Pea Salad With Sesame Shallot Vinaigrette
Snap pea salad is tossed with a sautéed sesame shallot vinaigrette. This delicious side dish has a fresh, crisp texture and a savory flavor with a hint of natural sweetness from the vegetables.
Ingredients
- 1 pound snap peas
- 2 tablespoons white sesame seeds
- 4 tablespoons avocado oil or olive oil
- 1 medium shallot diced
- 2 cloves garlic minced
- 2 tablespoons rice vinegar
- 2 teaspoons toasted sesame oil
- kosher salt to taste
- freshly ground black pepper to taste
Instructions
- Cut snap peas. Trim the stems and remove the strings. To do this, place the snap peas on a cutting board with the curve at the top. Cut down on the stem end but don't go all the way through. Then grab onto the stem and pull downward to remove the fibrous string attached to it (see photo above). Cut the snap peas lengthwise at a slight angle, getting about 3-4 slices per pod.
- Toast sesame seeds. Heat a skillet over medium heat. Add the sesame seeds to the dry skillet. Cook for a few minutes, moving them around the pan every so often, until they smell toasty and are golden brown in color.
- Add the aromatics. Add the avocado oil, shallot, and garlic to the toasted sesame seeds. Cook for 2-3 minutes, stirring occasionally until fragrant.
- Add remaining ingredients. Add the rice vinegar and toasted sesame oil. Remove from the heat and season to taste with kosher salt and freshly ground black pepper.
- Combine. Place the sliced snap peas in a serving bowl and pour the sesame shallot vinaigrette over the top. Toss to combine. Enjoy!
Notes
See the blog post for helpful tips as well as a make it your way section with substitutions & variations to use what you already have on hand.