Mint Snap Pea Salad

White bowl on picnic table filled with peas, bacon, red onion, water chestnuts, cashews, and sour cream, with two glasses of lemonade.
Jonathan Moore and Aubrey Janelle selfie, both wearing backpacks and waterproof jackets, with the mountains in the background.
Jonathan Moore and Aubrey Janelle selfie, both wearing backpacks and waterproof jackets, with the mountains in the background.

Jonathan Moore and Aubrey Janelle

28 & 26, Portland, OR

Jon is a commercial and documentary photographer, Creative Director at The Beans and Rice, and advocate for environmental responsibility. At the heart of his work, he’s driven by a strong sense of narrative. Aubrey Janelle is a lifestyle photographer living in Portland, Oregon. With a passion for journalism, her focus lies in creating a narrative that is authentic and alluring.

A Taste of Wild - Pacific Northwest

Jon Moore and Aubrey Gigandet bring you restaurant-worthy recipes you can make on the road, inspired by their travels in the Pacific Northwest.

Mint Snap Pea Salad

Aubrey and I rumbled down the 101 in search of a spot to enjoy our lunch when a skinny two-lane road called to us. We made a right and bounced down the pitted pavement toward glimmering dunes. And then, parked at the end of the road, we sat at a picnic table in the sand and set out our fresh ingredients as the summer breeze tickled our skin. This snap pea salad always brings back the memory of that day.

View out front windshield of motorhome onto road and forest with windshield wipers.
Socked in outside of Coo’s Bay on Hwy 101.

INGREDIENTS

  • 4oz bacon, diced and cooked until crispy
  • 1 small can water chestnuts, in slices or matchsticks
  • 1/4 red onion, minced
  • 3 mint leaves, chiffonade (sliced super thin)
  • 1 cup snap peas
  • 1.5 cup shucked peas
  • 1 container pea shoots, cut on a bias
  • 1/2 cup sour cream
  • 1 tablespoon mayo
  • Salt and pepper
  • 1/2 cup cashews, roughly chopped

COOKING TOOLS

  • Medium cast-iron pan
  • Chef’s knife
  • Cutting board
  • Medium bowl
Small bowls on picnic table filled with chopped onion, water chestnuts, peas and cashews on a cutting board.
The simplicity of this recipe is it’s charm. Chop and go.

METHOD

Cook the bacon in medium cast-iron until crispy.

Combine the cooked bacon, water chestnut, red onion, mint, snap peas, shucked peas, pea shoots, sour cream, mayo, salt and pepper into a Medium Bowl. Mix and adjust seasoning.

Garnish with chopped cashews. Turn to somebody else in your group and say, with a straight face, “Cashew a question?” Make sure they break eye contact first.

Yields 3-4 servings.

Picnic table with small glass bowls, and a woman slicing snap peas on a cutting board.
Slice your snap peas at a diagonal for style points.
Above shot of hands slicing red onion on cutting board, with small glass bowls around.
It’s best to use the sweeter outer layers of the onion.
White bowl on picnic table mixing pea salad with wooden serving spoons.
Mix the ingredients thoroughly.
Two white bowls, with hand sprinkling chopped cashews on pea salad.
Dress the dish up with an additional cashew garnish.
Class-C motorhome in front of ocean beach, along road, with mountain in the fog.
Enjoy with a view!

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