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.

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.


  • 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


  • Medium cast-iron pan
  • Chef’s knife
  • Cutting board
  • Medium bowl


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.