I’ve had a very busy week running around 4 work sites and propagating health and wellness information to the masses of employees at my day-job. It’s wellness fair season, which means I’m halfway through two weeks of back-to-back events.
This time of year might be the most exciting but it’s also the most stressful, which means that eating well and sleeping as much as possible are the objectives to meet for my life outside of work. (I successfully slept 10 hours a night all three nights of this long weekend, by the way. I’d call that a SUCCESS!) I will not be getting sick or wearing myself thin. Not while I’m telling everyone else how to be healthy all day. This week’s recipe is one of sheer joy for me to share with you, and it hits the spot where “eating well” is concerned — especially if your definition of “eating well” involves a delicious requirement just as much as a healthy requirement. Both are equally important.
I’ve recently started listening to an NPR show called Splendid Table, which alluded to a variation upon what I’m about to share, and (like always), I encourage you to be creatively inspired to make this recipe your own. I’ll give you some suggestions at the end to spark your imagination. I served this dish at a backyard BBQ last weekend, and even guests who weren’t all that into sugar snap peas went back for seconds and thirds. We had zero leftovers, much to my disappointment. (I LOVE leftovers!) It really is mind-blowingly good.
Sugar Snap Pea Salad
- 2 lbs snap peas
- 2 lbs red grapes
- 1 large red shallot sliced
- 1/4 medium sweet yellow onion, coarsely chopped
- 4 to 6 chopped green onions
- 6 to 10 sprigs of fresh parsley, chopped
- 1/3-1/5 lb pecorino romano, coarsely grated
- 1/3 cup slivered almonds
- Dressing: 1/3 cup EVO and 1 tbs raw apple cider vinegar mixed well
- salt and pepper to taste
- Snap off the tough ends of the sugar snaps where necessary. I just use scissors and do a few at a time. It saves time and prevents accidental pea mutilation.
- Rinse the peas and grapes and drain very thoroughly. I let them sit in a colander for a few minutes and then toss a few paper towels into it to soak up the extra.
- In a large bowl with room to toss, add all ingredients (dressing last) and toss
This dish is absolutely fabulous, because it marries the natural sweetness of the peas and grapes with the salty umami of the pecorino romano. And the fresh herbs give a boost of not only flavor complexity but trace minerals and antioxidants too! Healthy and delicious — it’s heaven in your mouth! Seriously.
Sugar Snap Pea Recipe Variations
A few variations I can’t wait to try that might help get your juices flowing in your own kitchen:
- swapping peaches, nectarines, or a berry combo for the grapes (UPDATE! Just did this with white nectarines for another BBQ this weekend and the whole salad was gone before the last guest arrived!)
- swapping out other potent hard cheeses for the romano like parmesan or asiago
- trying a Mexican cheese, lime, and a TON of cilantro with the peas only, or maybe even with peas and mandarin oranges
- adding garlic to the onion mix or swapping it for the shallots
- trading chopped pecans for the slivered almonds
The possibilities are endless here! I encourage you to choose your own adventure with this sugar snap pea recipe — and then share your results with me below! I’d love to hear about it!