Green, green, and green—we love pea season! Edible podded peas, like sugar snap or snow peas, are the basis for a quickly prepared salad with a distinctive crunch and the fragrance of coconut, lime, and mint. Sugar snaps are still good when the peas inside have fattened up a bit, while snow peas are best when the pods are flat. Snap peas are usually sweeter than snow peas, so they tend to be our first choice, but snow peas are so tender and satisfying. Pea shoots add another shot of pea flavor, and an interesting texture. If you want green color and garden freshness with your meal, this is another quick, easy, and tasty side dish.
Yields 4 cups
Serves 3 or 4
Time: 15 to 20 minutes
1 pound sugar snap peas or snow peas, stem ends and strings removed
2 tablespoons coconut oil
⅓ cup unsweetened coconut flakes*
3 tablespoons chopped scallions
3 tablespoons chopped fresh mint
1 tablespoon finely grated lime zest
½ teaspoon salt
2 to 3 tablespoons fresh lime juice
2 cups pea shoots (optional)
*Coconut flakes are heftier than shredded coconut. Look for them in the bulk section of supermarkets and natural food stores.
Steam the peas for about 2 minutes until tender, but still crisp. In a bowl large enough to accommodate all the ingredients, toss the steamed peas with the coconut oil and set aside.
Toast the coconut flakes in a dry pan, stirring often, until the edges are just lightly browning, 2 to 3 minutes. Transfer to a dish to cool.
Stir the scallions, mint, lime zest, and salt into the peas. Just before serving, add the lime juice; start with the smaller amount and add more to taste. Top with the toasted coconut and, if using, the pea shoots.
A good side for Tomato-Sesame Tofu Scramble, Jamaican Jerk Tempeh Patties, or Asian Filo Rolls.