Snap Pea Salad with Coconut

Snap Pea Salad with Coconut

Prep Time: +

Prep Time:

  • 10 mins

Ingredients:

  • 1/3 cup vegetable oil
  • 1 medium shallot, thinly sliced into rings
  • Kosher salt
  • 1/4 cup unsweetened coconut flakes
  • 1/4 cup chopped fresh chives
  • 1 tablespoon finely grated lime zest
  • 1/2 cup mint leaves, divided
  • Freshly ground black pepper
  • 1 pound sugar snap peas, halved
  • 2 cups pea shoots (tendrils), torn into large pieces
  • 2 tablespoons fresh lime juice
  • 2 teaspoons fish sauce
  • Flaky sea salt

none

Ingredients: +

Preparation:

  1. Heat oil and shallots in a small saucepan over medium-high. Stir occasionally until golden brown and crisp, 5–8 minutes. Transfer shallots to paper towels; season with kosher salt. Pour shallot oil into a small bowl; let cool.
  2. Meanwhile, toast coconut in same saucepan over medium, stirring occasionally, until edges are golden brown, about 3 minutes. Transfer to a bowl; let cool. Add chives, lime zest, fried shallots, and 3 Tbsp. finely chopped mint and toss; season gremolata with kosher salt and pepper.
  3. Toss snap peas, tendrils, lime juice, fish sauce, remaining torn mint leaves, and 3 Tbsp. shallot oil in a medium bowl; season with flaky sea salt and pepper. Let sit 5 minutes. Serve topped with gremolata.

For the dressing +

none

Preparation: +

Produce on this:

  • Coconut
  • Mint
  • Sugar Snap Peas
  • Lime
  • Jalapeno
  • Lime Juice
  • Chive Flower
Nutritional Facts: +

All Around the World

(upload your final result)

  

Produce on this: +

DRY COCONUT

MINT

Produce on this

CHIVE FLOWER

CHIVE FLOWER

DRY COCONUT

DRY COCONUT

MINT

MINT