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Spring Snap Pea & Cherry Salad
Jonathan Yadegar
Spring is the season I most look forward to when it comes to produce in California. Sprouted purple chive flowers symbolize the start of the season and always bring a smile to my face when I first see them at the farmers market. This recipe is a simple way of putting together my three favorite spring ingredients without overcomplicating things.
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Ingredients
- 1 lbs. snap peas
- 1 lbs. cherries
- 1 bunch of dill
- 1 bunch of mint
- 1 bunch of purple garlic chives
- 1 lemon
- 1 orange
- 1 container Sunny Original Tahini Sauce
- Olive oil
Steps
Liberally coat snap peas with olive oil and grill on medium to high heat. If you do not have access to a grill, charring on a pan works as well.
Once peas are grilled, put them into a bowl with pitted cherries (any variety of cherry will work).
Finely chop herbs to your liking and add into the bowl. Next, add in the zest of an orange along with salt and pepper to taste and toss.
For the dressing, mix 2 parts Sunny to 1 part olive oil along with the juices of a full lemon and half of the orange. Mix together and add salt and pepper to taste, then dress the salad.
Serve on a bed of Sunny. Add a drizzle of olive oil on top and finish with flaky sea salt.
