Snap pea salad with coconut gremolata
Create a mouthwatering snap pea salad with a delightful coconut gremolata for a burst of fresh flavors and textures. Perfect for a light and refreshing meal!
Ingredients:
- 1/3 cup vegetable oil
- 1 medium shallot
- 1/4 cup unsweetened coconut flakes
- 1/4 cup chopped fresh chives
- 3 tablespoons finely chopped fresh mint
- 1 tablespoon finely grated lime zest
- Kosher salt
- Pepper
- 450g halved sugar snap peas
- 2 cups pea shoots (tendrils)
- 1/4 cup torn mint leaves
- 3 tablespoons shallot oil
- 2 tablespoons fresh lime juice
- 2 teaspoons fish sauce
Instructions:
- Warm up a small saucepan over medium-high heat with 1/3 cup of vegetable oil and 1 medium-sized shallot that has been thinly sliced into rings. Stir occasionally until the shallots turn golden brown and crispy, which should take around 5 to 8 minutes. Once done, transfer the shallots to a paper towel and sprinkle them with some kosher salt. Place the shallot-infused oil into a small bowl and allow it to cool down.
- While the shallot oil is cooling, you can toast 1/4 cup of unsweetened coconut flakes in the same saucepan over medium heat. Stir occasionally until the edges turn a nice golden brown, which should take about 3 minutes. Once ready, transfer the coconut flakes to a separate bowl and let them cool. Combine the toasted coconut with the fried shallots, 1/4 cup of chopped fresh chives, 3 tablespoons of finely chopped fresh mint, and 1 tablespoon of finely grated lime zest. Mix everything together and season with kosher salt and pepper to taste.
- In a medium bowl, toss 1 pound of halved sugar snap peas, 2 cups of pea shoots, 1/4 cup of torn mint leaves, 3 tablespoons of the shallot oil, 2 tablespoons of fresh lime juice, and 2 teaspoons of fish sauce. Mix well and season with some flaky sea salt and pepper. Let the flavors meld for about 5 minutes before serving. Top the dish with gremolata before serving.
Summary:
- Calories: 1461 kcal
- Fat: 132 g
- Protein: 20 g
- Carbs: 61 g
- Potassium: 1889 mg
- Magnesium: 247 mg