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View printable version of this recipe View all Field-Fresh Recipes Thai-Inspired Pea and Herb Salad and Simple Fresh Peach and Dill Relish Thai-Inspired Pea and Herb Salad Serves 4 2 C. snap peas 2-3 kohlrabi 1/2 C. finely chopped green onion 1/4 C. finely chopped mint 3-4 C. spring mixed greens Dressing: 3 Tbsp. fish sauce or soy sauce 1-2 fresh-squeezed limes (or about 1/4 C. lime juice) 1 Tbsp. agave nectar Red pepper flakes to taste Bring 4 cups of water to a boil. Meanwhile, peel and remove stems from kohlrabi. Slice into thin rounds and then cut each round into 1/4 inch strips. Trim ends of snap peas. Combine both kohlrabi and snap peas in a large bowl and blanch with the boiling water for 1-2 minutes. Drain and rinse with cool water. Thoroughly blend dressing ingredients and toss with the peas and kohlrabi. Serve on a bed of spring baby greens or lettuce of your choice and garnish with chopped green onion and mint. Simple Fresh Peach and Dill Relish 4 peaches 1/2 C. red onion 2 Tbsp. fresh dill leaves 1 Tbsp. lemon juice 1/4 tsp. salt Slice peaches in half and scoop out the pit. Using a sharp knife, dice peaches into small cubes. Chop red onion and dill leaves. Combine with lemon juice and salt. Serve over your favorite grilled fish, chicken, or tofu. |
