Sugar Snap Peas are one of my most favorite spring snacks, as of late. Throughout the day, I open the fridge, there they are, edible just as they come. I really enjoy just eating them raw, sometimes I eat them as is, with a sprinkle of course sea salt, other times, I dip them in guacamole or whatever homemade dip I have on hand – either way I just love their sweet, crisp, fresh and bright flavor. When I am not snacking away on them raw, I also really love eating them in stir fries and now grilled, too.

The charred pods keep a nice fresh flavor, but it they are also slightly tender and the grilling really brings out their inherent sweetness. I love the grilled snap peas over a salad like this one, but they are also great dipped in a homemade aioli or hummus.

This healthy, vibrant and crunchy Spring salad has a bit of an Asian-flare to it with the almond butter and ginger dressing that also has soy sauce, lime juice and sesame oil. If you want to skip the salad part however, grill the snap peas and instead serve the dressing as a dipping sauce. Voila, instant appetizer or snack.

 

[print_this]Charred Snap Pea Salad with Creamy Almond Butter & Ginger Dressing {gluten-free, vegan, paleo}

serves 4-6

• 1 lb sugar snap peas, washed, strings removed
• 1 1/2 tablespoons toasted sesame oil
• sea salt and black pepper
• red chile flakes, optional
• 5 cups lettuce mix
• 1 large carrot, peeled into ribbons
• 1 avocado, sliced
• 1/2 cup toasted almond slices
• 2 scallions, thinly sliced
• 1 bunch cilantro, roughly chopped

Creamy Almond Butter & Ginger Dressing

• 1/3 cup unsweetened unsalted almond butter
• 1 tablespoon fresh ginger
• 2 tablespoons fresh lime juice
• 3 tablespoons, soy sauce, gluten-free tamari or coconut aminos
• 1 clove garlic, minced
• 2 teaspoons honey or maple syrup
• 2 teaspoons sesame oil
• 1/8 teaspoon red chile flakes
• water, as needed to thin

Grill the Snap Peas: Preheat the grill to a medium-high heat, with a grilling basket preheating as well. Toss the snap peas with 1 1/2 tablespoons of sesame oil and season with sea salt and black pepper or red pepper flakes, if you like a little more heat. Grill the snap peas for 5-8 minutes, tossing occasionally until charred, they should be crisp-tender.

Make the Dressing: Whisk or blend dressing, adding water as necessary to thin out to your desired consistency.

Assemble the Salad: Arrange the salad greens on a serving platter or in bowls, top with the grilled snap peas, top with carrot ribbons, sliced avocado, almonds, scallions and cilantro. Drizzle the dressing over top, just before serving.

NOTES: 

No grill? You can also cook the snap peas in a grill pan or a cast iron skillet on the stove top, if you don’t have a grill.

As with any green veggie, the longer you cook the snap peas, the more olive green they will get in color. For a brighter, fresher green color, just cook for a little less time.

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