Spicy Seared Avocado Salad

1. **Prepare the Dressing:** Into a mixing bowl, combine 1 thinly sliced Fresno chili, 1 fine diced shallot, 1 tablespoon of kimchi juice, 1 tablespoon of gochujang, 1 tablespoon of ponzu, 1 teaspoon of soy sauce, the juice of one lemon, and the juice of one lime. Stir to combine and reserve.
2. **Sear the Avocados:** Heat a hot pan on medium-high heat. Press the avocado halves flesh side down into the pan. Let them sit without touching for about a minute to sear, allowing for some char but not burning. For more textured areas, cut the avocados lengthwise into quarters and sear both sides until the color is nice. Remove from heat.
3. **Blister the Snap Peas:** Add 1 tablespoon of vegetable oil to the same pan. Add 1 cup of snap peas and blister on high heat for one minute. Remove from heat and reserve.
4. **Assemble the Salad:** Cut the seared avocado into bite-sized pieces. In a mixing bowl, combine the bite-sized avocados, blistered snap peas, one handful of pea shoots, a couple tablespoons of the reserved Fresno chili dressing, a pinch of olive oil, salt, and pepper. Gently fold the contents until glossy.
5. **Serve:** Plate up the salad (optionally with grilled hanger steak from a previous recipe) and adorn with some of the acidic Fresno chili slices from the dressing.