Lunch

Sugar Snap Pea & Cucumber Salad with Peanut Dressing

Written by: Noreen Wasti

Sugar Snap Pea & Cucumber Salad with Peanut Dressing

Brightland's Chef in Residence, Noreen Wasti, has shared a fresh, flavorful salad recipe for spring.

"This salad has all the elements we love — cool, crunchy, and creamy. The dressing is a delicious mixture of ginger, garlic, Kauai wildflower honey, soy sauce, rice vinegar, sesame oil, lime, chili flakes, and peanut butter. So versatile and tasty. A quick blanch of some spring’y sugar snap peas with sliced cukes and a topping of ARISE fried shallots for that little extra something. A good salad, a great salad dare I say. Serve alongside your favorite protein or just enjoy it on its own." - Noreen Wasti

Ingredients

For the Dressing:

  • 1 garlic clove
  • 1 inch piece of fresh ginger, peeled
  • 1/3 cup smooth unsweetened peanut butter
  • 1 tablespoon Brightland Orange Blossom Honey
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • Juice of 1 lime
  • 1/2 teaspoon red pepper flakes
  • Handful of fresh cilantro

For the Fried Shallots:

  • 2 shallots, peeled and thinly sliced
  • 1/4 cup Arise Basil Olive Oil

For the Salad:

  • 8 ounces sugar snap peas, sliced in thirds
  • 1 English cucumber, sliced diagonally
  • Flaky salt
  • Toasted sesame seeds, to finish
  • Torn cilantro, to garnish
  • Fried shallots (above)
  • Peanut dressing (above)

Instructions

  1. For the dressing, add all ingredients to a food processor or blender along with a splash of water. Blend until smooth and creamy. Set aside.
  2. For the fried shallots, heat a medium sauté pan over medium-high heat and add the Arise Basil Olive Oil.
  3. Once the oil is glistening, add the shallots and fry, stirring often, for 4–6 minutes until very golden and brown at the edges. Set the shallots aside along with any reserved oil (do not discard).
  4. For the cucumbers, prepare an ice bath in a bowl.
  5. Fill a saucepan halfway with water and bring to a low boil over medium-high heat.
  6. Add the sugar snap peas and cook for 2–3 minutes until bright green.
  7. Drain immediately and transfer to the ice bath. Let sit for 2 minutes, then drain.
  8. To assemble, spoon the dressing onto a serving platter and top with the sugar snap peas and cucumber slices. Season with flaky salt to taste.
  9. Add the fried shallots and spoon any reserved oil on top.
  10. Finish with a sprinkle of sesame seeds and garnish with torn cilantro.

What You'll Need

Arise Basil Olive Oil Arise Basil Olive Oil
Arise Basil Olive Oil
Sale price$40 $35.20
A verdant and garden-fresh basil oil 4.9 Stars,490 reviews
Orange Blossom Honey Orange Blossom Honey
Orange Blossom Honey
Sale price$22 $19.36
100% Pure Raw, Unfiltered Honey 5.0 Stars,52 reviews

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