All nuts, but walnuts especially, are 100% better in a salad if toasted first. I put mine on a small sheet pan in a 350°F oven for 6 to 10 minutes, until slightly darker and fragrant. Let them cool while prepping the snow peas.
- 8 ounces (225 grams) fresh snow peas
- ½ cup (50 grams) toasted walnuts (see note)
- 4 tablespoons (60 ml) olive oil
- Juice of half a big lemon (1 1/2 tablespoons/20 ml)
- Kosher salt, to taste
- Freshly ground black pepper and mild red pepper flakes
- 1 avocado, halved, pitted, and sliced thin
Soak snow peas in a large bowl of ice water for 10 to 20 minutes (longer is fine too). Drain and pat dry with a towel. Gather the peas in small stacks at a time and cut them lengthwise into thin ribbons.
Chop walnuts into rubble-sized pieces and place in a large bowl. Add olive oil, lemon juice, ½ to 1 teaspoon kosher salt (to taste), many grinds of black pepper, and pepper flakes to taste (I use ½ teaspoon). Whisk to combine. Add snow peas and toss until the vegetables are coated. Add avocado and gently toss until combined. Eat right away.
Do ahead: The lemon juice in the dressing discolors the snow peas a little over time, so if planning ahead, I add the walnut dressing right before serving.
