Snap Pea Salad with Coconut Gremolata

Ingredients for Snap Pea Salad with Coconut Gremolata

• 80ml vegetable oil

• 1 medium shallot

• 20g unsweetened coconut flakes

• 1/4 cup chopped fresh chives

• 45ml finely chopped fresh mint

• 1 tablespoon finely grated lime zest

• Kosher salt

• Pepper

• 450g halved sugar snap peas

• 2 cups pea shoots (tendrils)

• 1/4 cup torn mint leaves

• 45ml shallot oil

• 2 tablespoons fresh lime juice

• 2 teaspoons fish sauce

How to make Snap Pea Salad with Coconut Gremolata

Heat 80ml vegetable oil and 1 medium shallot, thinly sliced into rings in a small saucepan over medium-high. Stir occasionally, until golden brown and crisp, 5–8 minutes. Transfer shallots to paper towels; season with kosher salt. Pour shallot oil into a small bowl; let cool.

Meanwhile, toast 60ml unsweetened coconut flakes in same saucepan over medium, stirring occasionally, until edges are golden brown, about 3 minutes. Transfer to a bowl; let cool. Add fried shallot, 1/4 cup chopped fresh chives, 45ml finely chopped fresh mint, and 1 tablespoon finely grated lime zest and toss; season with kosher salt and pepper.

Toss 450g halved sugar snap peas, 2 cups pea shoots (tendrils), 1/4 cup torn mint leaves, 45ml shallot oil, 2 tablespoons fresh lime juice, and 2 teaspoons fish sauce in a medium bowl; season with flaky sea salt and pepper. Let sit 5 minutes. Serve topped with gremolata.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.