This Minty Pea and Almond Salad is a healthy and fresh raw vegetarian cold summer salad made with sugar snap peas, mint leaves, sliced almonds, and lemon.
When I tell people that I am a food blogger they often ask about the focus of my blog – What kind of food do I make? It’s taken me awhile to answer that question comprehensively but the best description I’ve come up with so far is that I like to take ingredients that are down to earth and elevate them. This is especially true in the summer when what’s growing in the garden can be turned into a super flavorful dish. Right now that super flavorful garden ingredient is the garden pea. The peas have finally arrived and we’ve been devouring them as fast as they’ve been growing. There is nothing like a freshly picked garden pea and this Minty Pea and Almond salad is the perfect way to showcase them. The pea is the star of this dish and all the other ingredients work harmoniously.
Toast a 2 oz. package of sliced almonds in a small cast iron skillet on medium-low heat for 5 minutes or so, stirring often to prevent burning. Remove pan from heat once almonds are toasted.
Thinly chop 1/2 cup or so of fresh mint.
Pour all of the dressing over the sliced peas and toss to combine. Add the toasted almonds, chopped mint, 1/2 cup or so of shaved Parmesan, and a generous pinch of salt and pepper. Toss once again to combine all the ingredients.
To serve: Top with lemon zest and additional Parmesan cheese if desired.