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Sugar Snap Pea Salad with Pecans

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Try a delicious Sugar Snap Peas Salad with Pecans. It has the crunch of peas and the nutty taste of pecans. Enjoy the refreshing combination of flavors.

Sugar Snap Pea Salad with Pecans - 31Daily.com

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From New Orleans chef John Besh, this crisp salad can be a light side dish for a party or just a really good way to get kids to eat their vegetables. To prep the dish ahead of time, Besh suggests slicing the peas in advance and blanching them at the last minute.

Sugar Snap Pea Salad

This salad, created by Chef John Besh from New Orleans, is not only a great side dish for parties but also a clever way to entice kids to enjoy their vegetables. The sweet and savory flavors of the sugar snap peas, paired with the crunchy pecans, make this salad a versatile and delicious addition to any meal.

Are Sugar Snap Peas and Snow Peas the Same?

Sugar snap peas are a unique hybrid vegetable that combines the best qualities of snow peas and garden peas. Snow peas have flat pods with small peas inside, while sugar snap peas have round pods with fully formed peas. Snow peas and sugar snap peas may look different, but they both have the same healthy vitamins, minerals, and fiber.

One of the main differences between the two varieties is their flavor. Sugar snap peas are sweeter and tastier than snow peas. People like to eat them as a snack or add them to dishes for a fresh taste. The crisp texture and sweet taste of sugar snap peas make them a versatile ingredient in salads, stir-fries, and other dishes.

Sugar Snap Pea Salad Ingredients:

For the salad:

  • Sugar Snap Peas, trimmed with strings removed and thinly sliced
  • Olive Oil
  • Salt and pepper
  • Pecan halves

For the vinaigrette:

  • Olive oil
  • Balsamic vinegar: If you have white balsamic vinegar on hand, it’s delicious.
  • Garlic clove, minced
  • Fresh basil
  • Salt and freshly ground black pepper

How to Make Sugar Snap Pea Salad

Full step-by-step instructions are in the recipe card at the bottom of this post.

1. Preheat the oven to 325 degrees F. In a small bowl, drizzle the pecans with the olive oil and salt and toss to coat well. Spread the pecans in a single layer on a baking sheet. Bake for 15 minutes until they are golden brown and smell fragrant. Let them cool before setting them aside.

2. Bring a large pot of water to a boil over medium heat. Just before you’re ready to serve, add the peas and cook for 1 minute. With a slotted spoon, transfer the peas to a bowl of ice water to stop the cooking and hold their color. Drain and place in a serving bowl.

3. For the vinaigrette, whisk together the olive oil, vinegar, garlic, and basil in a small bowl—season with salt and pepper. Pour the vinaigrette over the peas and toss to coat. Sprinkle the toasted pecans over the top.

Can you prep this salad ahead?

Absolutely! To prep the dish ahead of time, Chef Besh suggests slicing the peas in advance and blanching them at the last minute.

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Sugar Snap Pea Salad with Pecans

Sugar Snap Peas Salad with Pecans

Try a delicious Sugar Snap Peas Salad with Pecans. It has the crunch of peas and the nutty taste of pecans. Enjoy the refreshing combination of flavors.
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Prep Time: 20 minutes
Cook Time: 1 minute
Total Time: 21 minutes
Servings: 8 servings

Ingredients 

For the Salad

  • 1/2 cup pecan halves toasted
  • 2 tablespoons olive oil
  • salt and pepper to taste
  • 1 pound sugar snap peas ends snapped and strings removed, thinly sliced on the bias

For the Vinaigrette

  • 3/4 cup olive oil
  • 1/4 cup balsamic vinegar
  • 1 clove garlic minced
  • 4-5 fresh basil leaves minced
  • Salt and freshly ground black pepper to taste

Instructions

  • Preheat the oven to 325 degrees F. In a small bowl, drizzle the pecans with the olive oil and salt and toss to coat well. Scatter the pecans in a single layer on a baking sheet and bake for 15 minutes, or until golden brown and fragrant. Cool and reserve.
  • Bring a large pot of water to a boil over medium heat. Just before you’re ready to serve, add the peas and cook for just 1 minute. With a slotted spoon, transfer the peas to a bowl of ice water to stop the cooking and hold their color. Drain and place in a serving bowl.
  • For the vinaigrette, whisk together the olive oil, vinegar, garlic, and basil in a small bowl. Season with salt and pepper. Pour the vinaigrette over the peas and toss to coat. Sprinkle the toasted pecans over the top.

Nutrition

Calories: 241kcal | Carbohydrates: 6g | Protein: 2g | Fat: 24g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Sodium: 5mg | Potassium: 125mg | Fiber: 1g | Sugar: 3g | Vitamin A: 627IU | Vitamin C: 34mg | Calcium: 28mg | Iron: 1mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Course: Salad
Cuisine: American
Keyword: pea salad, sugar snap pea salad

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