Here is a perfect recipe for vegetable due-diligence.  You know, those times when you get really motivated to make sure you are getting your three servings a day; when you are trying to branch out from the usual salads, cucumbers, and tomatoes in your rotation.  Snow peas have never been in my regular rotation, but I’ve grown to acquire an occasional taste for them.  But who am I kidding?  I’ll eat almost anything if fresh avocado is included.



This is an endlessly adaptable salad.  I hate celery so I skipped that step completely.  And I only had almonds on hand, so I swapped those out for the walnuts. Also in the back of my mind is the sneaking suspicion that a tart granny smith apple slivered similarly to the snow peas would be a perfect tangy addition.  But that might tempt me to add some blue cheese and then things would just go downhill from there …



Snow Pea & Avocado Slaw

Originally from


Prep time: 15 minutes  Yield: 4 servings


Thinly slice 10 ounces snow peas lengthwise.

Toss with 2 thinly sliced celery ribs (add the leaves, too) and some toasted walnuts.

Dress with olive oil and lemon juice, and season with salt and pepper.

Gently stir in a thinly sliced avocado and minced chives.

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