Serves 4
20 min
Snap Pea Slaw Cups with Avocado Chive Cream
Recipe GLPRd59851eabaf8f8
A fresh, vibrant side dish featuring crisp snap peas and radishes thinly sliced and dressed with avocado oil, served in tender red cabbage leaf cups. Topped with a smooth, creamy avocado-hemp seed sauce infused with bright lemon and fresh chives. Light, nourishing, and full of color.
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Ingredients
6 oz snap peas, strings removed
1 bunch red radishes, scrubbed and tops trimmed
1 tablespoon avocado oil
½ teaspoon sea salt, divided
8 small red cabbage leaves
¼ cup shelled hemp seeds
¼ cup filtered water
½ small avocado, flesh only
½ Juice of ½ lemon
1 small handful fresh chives, plus more for garnish
Directions
Using a sharp knife, carefully slice the snap peas and radishes lengthwise into thin, even strips. Place the sliced vegetables in a large bowl, then toss with the avocado oil and ¼ teaspoon of salt. Set aside to marinate while you prepare the cream.
In a small bowl, soak the hemp seeds in ¼ cup of filtered water for 15 to 20 minutes, stirring occasionally, until softened.
Pour the soaked hemp seeds with their soaking water into a small blender jar or food processor. Add the avocado flesh, lemon juice, fresh chives, and remaining ¼ teaspoon of salt. Blend on high speed until smooth and creamy. If the mixture is too thick, add additional filtered water 1 tablespoon at a time until you reach a pourable sauce consistency.
Arrange the red cabbage leaves on a serving platter. Fill each leaf with a portion of the marinated snap pea and radish slaw. Spoon the avocado chive cream generously over each cup, then scatter additional chopped fresh chives on top. Serve immediately.
