\n
\nAll nuts, but walnuts especially, are 100% better in a salad if toasted first. I put mine on a small sheet pan in a 350\u00b0F oven for 6 to 10 minutes, until slightly darker and fragrant. Let them cool while prepping the snow peas.
\n8 ounces (225 grams) fresh snow peas\u00bd cup (50 grams) toasted walnuts (see note)4 tablespoons (60 ml) olive oilJuice of half a big lemon (1 1\/2 tablespoons\/20 ml)Kosher salt, to tasteFreshly ground black pepper and mild red pepper flakes1 avocado, halved, pitted, and sliced thin
\nSoak snow peas in a large bowl of ice water for 10 to 20 minutes (longer is fine too). Drain and pat dry with a towel. Gather the peas in small stacks at a time and cut them lengthwise into thin ribbons.
\nChop walnuts into rubble-sized pieces and place in a large bowl. Add olive oil, lemon juice, \u00bd to 1 teaspoon kosher salt (to taste), many grinds of black pepper, and pepper flakes to taste (I use \u00bd teaspoon). Whisk to combine. Add snow peas and toss until the vegetables are coated. Add avocado and gently toss until combined. Eat right away.
\nDo ahead: The lemon juice in the dressing discolors the snow peas a little over time, so if planning ahead, I add the walnut dressing right before serving.<\/p>\n