Sugar Snap Pea and Smoky Pepita Salad is a unique and flavorful combination of complementary ingredients that will both surprise and delight you and your guests!
I love the fact that this salad makes a wonderful starter for dinner or a satisfying summer lunch. Adding radishes to my salads in the warmer months is a no brainer and the hearts of palm – so lovely! I have cooked with them a few times in the past and they are an unusual and delicious addition to dishes. Love that they are so versatile!
I was thrilled to make this recipe after I received this beautiful cookbook in the mail from my friend, Teri Turner of nocumbsleft. I have long been an admirer of Teri’s skills and passion for food, family and life. Watching her popularity skyrocket over the last few years has been inspiring and no one works harder or is more deserving of success.
The stunning photography in this book will have you smacking your lips and Teri’s personal narrative gives you the impression she’s right there cooking alongside you.
I chose this fabulous Sugar Snap Pea and Smoky Pepita Salad to make first because I’m all about salads in the summer. Different textures in my food is a priority and, wow, this has it all. The crunch of the lettuce, radishes, peas and pepitas combined with the creamy goodness of the dressing and those charred hearts of palm. Awesomeness all around!
And this dressing! I love the addition of anchovies – they pair beautifully with the abundance of fresh herbs and garlic. I have since used it as a vegetable dip as well and it was a big hit with friends and family.
There are so many beautiful elements to this one of a kind salad that I know you will love creating it for yourself. Treat yourself to this dazzling book of Whole30 goodness – a healthy guide to the best tasting, family friendly dishes!
What’s your favorite summer salad. Tag me on Instagram @simplyfreshdinners with your own unique dishes so I can share with my followers. You know how I love to see what you’re up to in your kitchen!
Sugar Snap Peas and Smoky Pepita SaladPrint Recipe
- 1 1/2 tablespoons and 1 teaspoon of kosher salt
- 2 cups sugar snap peas
- 2 tablespoons extra virgin olive oil
- 1 14 ounce can of whole hearts of palm, drained
- 4 ounces butter lettuce
- 1 cup radish rounds, thinly sliced
- 1/4 cup Green Goddess Dressing
- 2 tablespoons smoky pepitas
- GREEN GODDESS DRESSING
- 1 cup Whole30 mayonnaise
- 1/4 cup plus 1 tablespoon extra virgin olive oil
- 3/4 cup fresh basil leaves
- 1/4 cup fresh tarragon leaves
- 1/4 cup fresh parsley leaves
- 3 tablespoons fresh lemon juice, plus more if needed
- 2 tablespoons red wine vnegar
- 3 oil-packed anchovy fillets
- 3 garlic cloves, finally chopped
- 1/8 teaspoon kosher salt, more if needed
- SMOKY PEPITAS
- 1/2 teaspoon kosher salt
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon granulated garlic
- 1 teaspoon extra virgin olive oil
- 1/2 cup raw hulled pepitas (pumpkin seeds)
Fill a pot with water, add 1 tablespoon of the salt, and bring to a boil over high heat. Prepare a medium bowl of ice water.
Add the sugar snap peas to the boiling waters and cook for 1 minute. Drain the peas and put them in the ice water for 5 minutes. Drain again and dry completely.
In a medium saute pan, heat 1 tablespoon of the olive oil over medium-high heat. Add the hearts of palm and cook, rolling them around, until browned all over, 3 to 4 minutes. Remove from the pan, slice into 1-inch pieces, and set aside.
In the same pan, heat the remaining 1 tablespoon oil over medium-high heat. Add the blanched sugar snap peas and remaining 1/2 teaspoon salt. Cook, stirring a few times, until the sugar snap peas have begun to blister and brown a bit, 2 to 2 /12 minutes. Remove the pan from the heat and allow the peas to cool a little bit.
In a large bowl, combine the lettuce, hearts of palm, sugar snap peas, radishes and dressing and gently toss to coat well. Top with the pepitas and serve.
GREEN GODDESS DRESSING In a food processor, combine the mayonnaise, olive oil, basil, tarragon, parsley, lemon, jice,vinegar, anchovies, garlic and salt and process until thoroughly combined. Taste and season with pepper and more salt and lemon juice if needed.
SMOKY PEPITAS In a small bowl, stir together the salt, smoked paprika and granulated garlic until well combined. Set aside.
In a medium stainless steel saute pan, heat the olive oil over medium to medium-high heat. Add the pepitas and cook, stirring continually until browned, 4-5 minutes, watch them closely--if they char a little or start to burn, it's ok, just turn the heat down to low. Turn off the heat and add the spice mixture to the pepitas, stirring to coat well. Cool and store in an airtight container for up to 8 weeks.