Sugar Snap Pea Avocado Orange Salad Recipes

SUGAR SNAP PEA, AVOCADO & ORANGE SALAD

Steps:

• Boil the kettle. Put the sugar snap peas and onions in a large bowl and cover with hot water. Stand for 30 secs, then drain and run under cold water until cool. Drain again.
• Layer the sugar snap peas, onions, oranges and radishes into a container. Toss the avocado in the lemon juice and add this, too. Mix the dressing ingredients in a jam jar. When ready to serve, toss the pea shoots and dressing through the salad.

SNAP PEA AND CUCUMBER SALAD

Steps:

• For the salad: Bring a large saucepan of salted water to a boil over high heat. Add the snap peas and cook until vibrant green, about 1 to 2 minutes. Drain and transfer to a bowl of iced water to cool, about 2 minutes. Drain and add to a salad bowl. Stir in the cucumbers, tomatoes and dill.
• For the dressing: In a small bowl, whisk together the lemon juice, olive oil and lemon zest until smooth. Season with salt and pepper, to taste.
• Pour the dressing over the salad and toss until coated.
• Cook's Note: As an alternative to boiling, the snap peas can be lightly steamed for 2 minutes.

SNAP PEA, ORANGE AND RADISH SALAD

Steps:

• Fill a large pot halfway with water and bring to a boil; season generously with salt. Prepare an ice bath in a large bowl. Blanch the sugar snap peas in the boiling water for 2 minutes, or until they turn bright green and soften slightly. Strain, then immediately plunge into the ice bath to cool completely. Drain well. Spread out the snap peas on a baking sheet and dry with paper towels.
• Heat 1 tablespoon of the olive oil in a large cast-iron skillet over medium-high heat. When the oil is hot, add the prosciutto slices; cook for 1 to 2 minutes per side, until crispy. Transfer to a paper-towel-lined baking sheet to cool and drain of excess oil.
• Add the dried sugar snap peas to a large bowl, and crumble the prosciutto over the peas. Drizzle with the remaining 2 tablespoons olive oil. Add the goat cheese, shallots, orange supremes, orange juice, radishes, mint and tarragon; gently toss together. Season with salt and pepper, and serve immediately.

SUGAR SNAP PEA AND BLUEBERRY SALAD

Steps:

• Cut ends off snap peas and pull off the tough strings running up the sides.
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add snap peas, cover, and steam for 1 minute or until you reach desired tenderness. Don't overcook because you still want a little crunch.
• Transfer peas to a bowl of ice water for a few minutes to stop the cooking and retain the bright green color; drain well. Transfer peas to a large bowl and add arugula-spinach combo and 2/3 cup blueberries.
• Combine oil, blueberries, vinegar, and honey for dressing in a food processor or blender; process until smooth.
• Drizzle dressing over salad mixture and toss until well coated. Sprinkle almonds over the top and serve.

TROPICAL SNAP PEA & MANGO SALAD

Steps:

• In a large bowl, combine the first five ingredients. In a small bowl, whisk honey, lime zest, lime juice and oil until blended. Drizzle over salad and toss to coat. Sprinkle with coconut. Serve immediately.

CHICKEN, SNAP PEA & AVOCADO SALAD

Steps:

• Mix dressing and lime juice. Pour 1/4 cup over chicken in shallow dish; turn to evenly coat both sides of each breast. Refrigerate 30 min. to marinate.
• Meanwhile, place peas in large microwaveable bowl. Add water; cover with waxed paper. Microwave on HIGH 10 min. or until peas are crisp-tender; drain. Cool completely.
• Heat grill to medium-high heat. Remove chicken from marinade; discard marinade. Grill chicken 6 to 8 min. on each side or until done (165ºF). Remove from grill; cut into strips.
• Cut avocado in half. Blend half with remaining dressing mixture in blender until smooth. Chop remaining avocado. Place chicken, peas and remaining vegetables in large bowl. Add dressing mixture; mix lightly. Top with cheese and chopped avocados.

PEA AND AVOCADO SALAD

Steps:

• Scoop out meat from each avocado half, and cube. Reserve the peels. Place cubes in a bowl. Sprinkle cubes and inside of peels with lemon juice.
• In the bowl with avocado, gently mix the shrimp, peas, olives, onion, and celery. Season with garlic powder, onion powder, salt and pepper. Fold in enough mayonnaise to evenly moisten all ingredients. Spoon the mixture into the reserved peels, and serve within 1 hour.

SUGAR SNAP PEA SALAD RECIPE

Steps:

• Mix mayo, milk, tarragon, vinegar and lemon zest until blended. Refrigerate until ready to serve.
• Stack ham; cut into thin strips. Cook in small skillet on medium heat 4 to 5 min. or until crisp, stirring occasionally. Remove ham from skillet; set aside.
• Arrange cucumbers around edge of serving platter. Fill center of platter with peas and radishes; top with eggs and ham. Drizzle with dressing.