All nuts, however walnuts particularly, are 100% higher in a salad if toasted first. I put mine on a small sheet pan in a 350°F oven for six to 10 minutes, till barely darker and aromatic. Allow them to cool whereas prepping the snow peas.
- 8 ounces (225 grams) contemporary snow peas
- ½ cup (50 grams) toasted walnuts (see word)
- 4 tablespoons (60 ml) olive oil
- Juice of half a giant lemon (1 1/2 tablespoons/20 ml)
- Kosher salt, to style
- Freshly floor black pepper and delicate pink pepper flakes
- 1 avocado, halved, pitted, and sliced skinny
Soak snow peas in a big bowl of ice water for 10 to twenty minutes (longer is ok too). Drain and pat dry with a towel. Collect the peas in small stacks at a time and lower them lengthwise into skinny ribbons.
Chop walnuts into rubble-sized items and place in a big bowl. Add olive oil, lemon juice, ½ to 1 teaspoon kosher salt (to style), many grinds of black pepper, and pepper flakes to style (I take advantage of ½ teaspoon). Whisk to mix. Add snow peas and toss till the greens are coated. Add avocado and gently toss till mixed. Eat immediately.
Do forward: The lemon juice within the dressing discolors the snow peas a bit of over time, so if planning forward, I add the walnut dressing proper earlier than serving.
