Snap Pea Salad

Oh Snap! Have I got a recipe for you…

The other night night we had dinner with (awesome) friends and they brought this amazing salad to the table as a side dish. Since I'm the self-appointed Queen of salad, I wasn't expecting to be wow'd, but holy smokes, this salad is divine, and cured my recent salad boredom. I don't think I've ever looked forward to a salad like I do this one. It's perfectly timed because snap peas are in season until fall, but you can always pick up a handy bag at Trader Joe's year round. 

I'm loving how this salad has every shade of green imaginable, and combines so many amazing flavors and textures. Trust mama Mission Delicious here, you're going to be a big deal if you serve this bad boy at your next summer BBQ, promise. 

Mission Shades of Green Salad: Accomplished

Snap Pea Salad
serves 5 as a side (and 3 as a main course)
adapted from Pepper Plate
Take about 20 minutes to pull together. 


Ingredients:

Salad 2 cups snap peas 1.5 cups garden peas (I used fresh English peas from TJ's and boiled them for 3 minutes) 5 cups arugula 2 cups baby kale 1 1/2 to 2 avocados, cubed 1/4 cup lemon vinagrette

               ~1/2-2/3 cup shaved parmesan  

Pepitas for garnish Dressing 1/4 cup red wine vinegar 2 tablespoons Dijon mustard 1 teaspoon dried oregano 1 clove garlic, minced 1/2 teaspoon kosher salt 1/4 teaspoon ground black pepper 1/2 cup olive oil 2 tablespoons fresh lemon juice INSTRUCTIONS Salad 1. Bring a pot of water to a boil. Meanwhile, prepare an ice bath. 2. Wash the sugar snap peas and de-string them if necessary, snapping the tip and removing the fibrous strand running lengthwise. If the snap peas are young, you won’t have to do this. Drop the sugar snap peas into the pot of boiling water. Cook for 2 minutes, then strain out and drop them into an ice bath. (Put the water back on the stove for the garden peas). Once snap peas are cooled, strain. Next, in the same water, boil the garden/English peas for 2-3 minutes (or you can microwave them for a few minutes in a bit of water if you are using frozen peas), drain them and set aside. 3. Combine arugula and kale in a serving bowl. 4. Add snap peas, garden peas, avocado, parmesan and dressing and mix well. 5. Top with pepitas, salt and any additional toppings (chopped cherry tomatoes, asparagus tips, etc.) Dressing 1. Whisk red wine vinegar, Dijon mustard, oregano, garlic, salt, and black pepper together in a small bowl. Slowly stream olive oil into the vinegar mixture while whisking briskly. Beat lemon juice into the mixture. 2. Pour dressing into a sealable jar or bottle, seal, and shake until emulsified.