Asparagus and Snow Pea Salad with Lime Vinaigrette and Pepitas gluten free

Asparagus and Snow Pea Salad with Lime Vinaigrette and Pepitas gluten free

Ingredients

  • Pepita is the Spanish term for "pumpkin seed"; you can substitute toasted pine nuts, sunflower seeds, pecans, or walnuts.
  • Kosher salt
  • 1½ pounds thin asparagus spears, trimmed and cut crosswise on the bias into 1½-inch pieces
  • 2 cups snow peas, strings removed (about 6 ounces)
  • 1½ Tbsp. white wine vinegar
  • 1½ Tbsp. lime juice (from about 1 lime)
  • 1 tsp. sugar
  • ¼ tsp. freshly ground black pepper
  • 1 clove garlic, finely chopped
  • 1 small shallot, finely chopped
  • ¼ cup extra-virgin olive oil
  • 3 Tbsp. chopped flat-leaf parsley
  • ¼ cup shelled, roasted, and salted pepitas

Directions

  1. Total time: 30 minutes
  2. Bring a large pot of generously salted water to a boil. Add asparagus and snow peas; cook 30 seconds.
  3. Drain, rinse in very cold water, and drain well again.
  4. In a large bowl, whisk together vinegar, lime juice, sugar, 1 tsp. salt, pepper, garlic, and shallot.
  5. While continuing to whisk, drizzle in oil until thickened.
  6. Add asparagus, snow peas, and parsley; toss to coat.
  7. Transfer to a serving platter, garnish with pepitas, and serve.