Green is always good, in my opinion. Green this, green that ~ environmental, edible, eye-catching ~ it’s all exceptional.
So is this refreshing summer salad.
Fresh green snap peas, tangled among tender pea shoots, and tossed amid fresh mint leaves and aromatic cilantro and lime. Yes, amazing, indeed.
Oh, and if you don’t dare to try the little additional serving suggestion of my whipped Sweet Peas, you’ll be really, really sorry.
Green Peas, Shoots, and Leaves
1 lb. halved sugar snap peas
2 cup pea shoots (tendrils)
1/4 cup torn fresh mint leaves
1/2 cup chopped fresh cilantro
juice and zest of 1 lime
1 Tbs. fish sauce
1 Tbs. melted coconut oil
sea salt and pepper
1/4 cup toasted coconut flakes (optional)
Combine the peas, pea shoots, mint, and cilantro in a large bowl. In a separate bowl, whisk together lime juice and zest, fish sauce, coconut oil, and salt and pepper.
Gently toss the lime dressing over the greens and garnish with toasted coconut, if desired.
Serve alongside thinly sliced, grilled flank steak and whipped Sweet Peas (this flavor addition of sweet basil will have you reeling…honestly).