Cilantro and snap pea salad with peanuts and fried shallots

Delight in the fresh flavors of cilantro and snap peas paired with crunchy peanuts and crispy fried shallots in this nutritious and vibrant salad.

Ingredients:

• 3 tbsp coconut oil
• 3–5 shallots, sliced into rings
• 3/4 cup sugar snap peas (or substitute with red bell pepper if desired)
• 3 bunches cilantro, tough stems removed
• 1/2 cup toasted peanuts
• 1/2 tsp soy sauce
• 1/4 tsp sugar
• 1/2 lemon, squeezed
• Salt, to taste

Instructions:

1. Prepare the Shallots: Heat 3 tablespoons of coconut oil in a medium skillet over medium-high heat until melted and shimmering. Then, add the sliced shallots and cook until they are crispy and golden-brown, which usually takes about 3 to 4 minutes. Use a slotted spoon to transfer the fried shallots to a paper towel or clean dish towel to drain excess oil, while keeping the remaining oil in the skillet for later use.
2. Heat 3 tablespoons of coconut oil in a medium skillet over medium-high heat.
3. Once the oil is melted and shimmering, add the sliced shallots.
4. Cook the shallots until crispy and golden-brown, usually for about 3 to 4 minutes.
5. Use a slotted spoon to transfer the fried shallots to a paper towel or clean dish towel to drain excess oil, keeping the remaining oil in the skillet for later use.
6. Toast the Peanuts: Lower the heat to medium and add the peanuts to the same skillet. Toast them until they become golden brown, stirring occasionally to prevent burning. Transfer the toasted peanuts to the towel with the fried shallots to drain any residual oil.
7. Lower the heat to medium.
8. Add the peanuts to the same skillet.
9. Toast the peanuts until golden brown, stirring occasionally to prevent burning.
10. Transfer the toasted peanuts to the towel with the fried shallots to drain any residual oil.
11. Prepare the Dressing: In a small mixing bowl, combine 2 tablespoons of the reserved coconut oil from the skillet with soy sauce, sugar, lemon juice, and salt. Whisk the ingredients together until fully combined.
12. In a small mixing bowl, combine 2 tablespoons of the reserved coconut oil from the skillet with soy sauce, sugar, lemon juice, and salt.
13. Whisk the ingredients together until fully combined.
14. Prepare the Snap Peas: Remove the stringy spine from each snap pea and slice them diagonally to showcase the inner peas.
15. Remove the stringy spine from each snap pea.
16. Slice the snap peas diagonally to showcase the inner peas.
17. Assemble the Salad: Mix the sliced snap peas and cilantro leaves in a large salad bowl. Drizzle the prepared dressing over them and toss until evenly coated. Finish by topping the salad with the toasted peanuts and crispy fried shallots. Add extra salt if desired, then serve and enjoy!
18. Mix the sliced snap peas and cilantro leaves in a large salad bowl.
19. Drizzle the prepared dressing over them and toss until evenly coated.
20. Top the salad with the toasted peanuts and crispy fried shallots.
21. Add extra salt if desired.
22. Serve and enjoy!

Summary:

• Calories: 1004 kcal
• Fat: 78 g
• Protein: 28 g
• Carbs: 63 g
• Potassium: 2165 mg
• Magnesium: 217 mg