Spring Pea Salad

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Thank you to Ivanhoe Farmers’ Market for sharing this delightful Spring Pea Salad recipe!

Recipe originally published through Food Network Magazine.

Spring Pea Salad

Spring Peas With Dates and Walnuts
Spring Peas With Dates and Walnuts

Total Time: 25 min
Prep: 15 min
Cook: 10 min
Yield: 6-8 servings
Level: Easy


Kosher salt
2 cups shelled fresh English peas (about 10 ounces)
1 pound sugar snap peas, trimmed
1/4 pound snow peas, trimmed and thinly sliced
1 tablespoon extra-virgin olive oil
1 medium shallot, thinly sliced
1/4 cup chopped walnuts
1/4 cup chopped pitted dates
Pinch of cayenne pepper
2 teaspoons walnut oil


Bring a large pot of salted water to a boil over high heat.
Fill a large bowl with ice water.
If using fresh English peas, add to the boiling water and cook until tender, about 1 minute.
Add the snap peas and cook until bright green, about 2 minutes, then add the snow peas and cook 30 seconds.
Drain the peas and plunge into the ice water to cool.

Heat the olive oil in a large skillet over medium-high heat.
Add the shallot and cook until soft, about 2 minutes.
Add the walnuts, dates and cayenne and cook until the nuts are slightly toasted, about 1 more minute.

Drain the peas, shaking off the excess water, then add to the skillet.
Add 1 teaspoon salt and cook, stirring, until heated through, 3 to 5 minutes.
Add the walnut oil and toss. Add more salt to taste.

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