All nuts, but especially walnuts, are 100% better in a salad if they are toasted first. I put mine on a small baking sheet in a 350°F oven for 6-10 minutes, until slightly darker and fragrant. Let them cool while preparing the snow peas.
- 8 ounces (225 grams) fresh snow peas
- ½ cup (50 grams) toasted nuts (see note)
- 4 tablespoons (60 ml) olive oil
- Juice of half a large lemon (1 1/2 tablespoons/20 ml)
- Kosher salt, to taste
- Freshly ground black pepper and sweet red pepper flakes
- 1 avocado, halved, pitted and thinly sliced
Soak snow peas in a large bowl of ice water for 10 to 20 minutes (longer is good too). Drain and dry with a towel. Gather the peas in small piles at a time and cut them lengthwise into thin ribbons.
Cut the nuts into rubble-sized pieces and place them in a large bowl. Add olive oil, lemon juice, ½ to 1 teaspoon kosher salt (to taste), plenty of ground black pepper, and pepper flakes to taste (I use ½ teaspoon). Whisk to combine. Add the snow peas and stir until the vegetables are coated. Add the avocado and mix gently until well combined. Eat right away.
Do it in advance: The lemon juice in the dressing discolors the snow peas a bit over time, so if I plan ahead, I add the walnut dressing just before serving.
