To say the recent arrival of Teri Turner’s wonderful new cookbook No Crumbs Left, Recipes for Everyday Food Made Marvelous was highly anticipated by her legion of loyal fans would be a massive understatement. I myself have been following Teri’s instagram for years. She approaches cooking with the ease and confidence that inspires so many of us. “Don’t be afraid to fail; it’s just food” is what Teri frequently says. Don’t those words alone empower you to tackle almost anything in your kitchen?
What also sets Teri apart is all of the fantastic tips and tricks she shares with her readers. For example, her use of what she has coined her “magic elixirs”. Basically, her arsenal of of dressings, sauces and condiments that she tends to have on hand at all times and uses across many of her dishes to elevate them from…well…everyday meals to marvelous affairs! This splendid Sugar Snap Pea Salad comes from Teri’s cookbook and features one of her magic elixirs, her Green Goddess Dressing. It features sugar snap peas and charred hearts of palm, something I’ve not tried in a salad before and let me tell you, life changed forever. It’s that good. So lucky for you that I have permission to share this recipe with all of you who may not have your hands on her cookbook…yet.
In the cookbook, Teri introduces this salad as a first course (or side salad). I turned it into a fulsome main course by adding a pound of poached shrimp. I had some cucumbers in the crisper which I sliced and added as well. I left out the 2 tbsp of smoky pepitas in her original recipe because, I’ll be honest, I realized too late that I had no pepitas in my freezer (where I keep all my nuts and seeds). Boo. I’ll have to remake this salad again with the spicy pepitas next time – they look absolutely mouth-watering.
Many of the recipes in the book, including this one, are Whole30 compliant. I only just did my first round of Whole30 this past January myself. But I’ve been a fan of Teri’s food way before I even contemplated doing Whole30, because her food is simply delicious and healthy. I can’t think of any better combination than that! In fact, I made her insta-famous marinaded red onions years ago. It’s so delicious, I recommend you give it a try. The recipe is on her blog here. Teri’s marinaded red onions became so popular that eventually Teri commissioned an artist local to her city of Chicago to create beautiful ceramic bowls designed just for them! And Teri so kindly sent one up to me in Canada earlier this year. So many thanks for the thoughtful gesture, Teri 💛
We thought this Sugar Snap Pea Salad with Green Goddess Dressing made for a perfect minimal-cook summer entrée. Let me know if you agree!
NOTES:
The Green Goddess dressing can be made in advance and stored in an airtight container in the fridge for up to 6 days. This recipe is perfect for Whole30. However, if not restricted on sweetener, you may choose to add a bit of honey or pure maple syrup to taste into the dressing. My little girls preferred it that way for their portions, while my husband and I thoroughly the enjoyed the dressing and this Sugar Snap Pea Salad as is.
Can be easily veganized by using vegan mayonnaise, omitting the anchovies in the dressing and omitting the shrimp. I would load some avocados instead. Yum.
Sugar Snap Pea Salad with Green Goddess Dressing, from No Crumbs Left Cookbook
{ gluten-free, dairy-free, paleo, Whole30 }
Recipe serves 4 as a light main course or more as a side salad.
INGREDIENTS
For the Green Goddess Dressing:
1 C Whole30 mayonnaise, homemade or store-bought
¼ C plus 1 tbsp extra-virgin olive oil
¾ C fresh basil leaves
¼ C fresh tarragon leaves
¼ C fresh parsley leaves
3 tbsp fresh lemon juice, plus more if needed
2 tbsp red wine vinegar
3 oil-packed anchovy fillets
3 garlic cloves, finely minced
1/8 tsp kosher salt, plus more if needed
Freshly ground black pepper
For the Salad:
1 lb shrimp, thawed deveined and peeled (leaving tails on if desired for presentation)
1 tbsp plus ½ tsp kosher salt
2 C sugar snap peas
2 tbsp extra-virgin olive oil
1 (14-oz) can whole hearts of palm, drained
4 oz butter lettuce
1 C thinly sliced cucumbers
1 C thinly sliced radish rounds
METHOD
Make the Green Goddess Dressing (can be used immediately or stored in an airtight container in the refrigerator for up to 6 days): In a food processor, combine the mayonnaise, olive oil, basil, tarragon, parsley, lemon juice, vinegar, anchovies, garlic and salt and process until thoroughly combined. Taste and season with pepper and more salt and lemon juice, if needed.
Poach the Sugar Snap Peas, and the Shrimp: Bring a medium saucepan of water to a boil with 1 tbsp of kosher salt. Prepare a medium bowl of ice water. Add the sugar snap peas to the boiling water and cook for 1 minute. Drain and put them in the ice water for 5 minutes. Drain again and completely dry.
While the peas drain, bring the same pot of water back to a boil. Add the thawed shrimp. Cover pot and remove from heat. Poach the shrimp undisturbed for about 5 minutes, or until they are pink and opaque, and feels firm when gently squeezed with your fingertips. Drain. Peel (I like to leave the tail on for presentation) and pat dry. Set aside.
Brown the hearts of palm (you can cut first then brown for more char on the pieces): In a medium saucepan (or you can use the same pot again if it’s got a wide enough bottom), heat over medium-high heat. Add 1 tablespoon of oil and add the drained hearts of palm. Roll them around, until browned all over, 3 to 4 minutes. Remove from the pan, slice into 1-inch pieces and set aside.
Sauté the sugar snap peas: Again, in the same pot or pan over medium-high heat, add the remaining 1 tablespoon of oil and sauté the sugar snap peas and remaining ½ tsp salt. Cook, stirring a few times, until the sugar snap peas have begun to blister and brown a bit, 2 to 2 ½ minutes. Remove the pan from heat and allow the peas to cool a little bit.
Toss it all together just before serving: In a large bowl, combine the lettuce, hearts of palm, sugar snap peas, shrimp, radishes, cucumbers and dressing and gently toss to coat well.
Serve immediately and enjoy! Xx
If you like this recipe, pin it to Pinterest! You can also leave me a comment below to let me know what you think of this post - I would love that.
Excerpted from No Crumbs Left by Teri Turner. Copyright © 2019 by Teri Turner LLC.Published by Penguin and imprint of Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.