Corn & Sugar Snap Pea Salad
Posted: | Categories: Recipes | Tags:salad summer
Corn & Sugar Snap Pea Salad
Melissa Ben-Ishay
As soon as warm-weather produce hits the market, I grab my Hulken and stock up. You can’t beat sweet corn right off the cob, crunchy sugar snap peas, or bouquets of basil. It almost seems like a shame to add anything to these veggies—they’re flavorful enough on their own—so this simple vinaigrette is the perfect pairing for this seasonal salad. Eat it as a side with your favorite protein or spoon it into tacos.
Ingredients
- 9 asparagus spears, trimmed and cut on a bias, blanched for 1 min
- 2 ears of corn
- 1 cup sugar snap peas
- Small handful fresh basil leaves
- ⅓ cup crumbled feta
- 3 tablespoons olive oil
- ½ teaspoon salt
- Juice of 1 lemon
- Black pepper
- 1 tablespoon white vinegar
Directions
- Bring a large pot of water to a boil. Trim the asparagus and cut into 1” pieces on the bias, then blanche for one minute. While the asparagus cooks, set up an ice bath. After a minute, transfer the asparagus to the ice bath to cool.
- Heat a large pan over medium-high heat and add the avocado oil.
- Set the corn on top, turning every few minutes with tongs so the cob gets charred on all sides.
- Remove the charred corn and let cool slightly. Once the cobs are cool enough to handle, cut the kernels off the cob and place in a bowl.
- While the corn cooks, trim the snap peas and trim them on the bias. Add them to the bowl with the corn, then drain the asparagus and add those to the bowl as well.
- Thinly slice the basil and add to the bowl of veggies.
- Add the olive oil, salt, lemon juice, black pepper, and vinegar, then mix well to combine.
- Top with feta, mix gently, and serve. Store in the refrigerator in an airtight container for 3-5 days.
