Snap Peas & Strawberry Salad

4
Servings
15m
Prep Time
2m
Cook Time
17m
Ready In


"Here is a pleasing summer/spring salad."

Original recipe yields 4 servings
OK
  • FOR SALAD
  • FOR VINAIGRETTE

Nutritional

  • Serving Size: 1 (221.5 g)
  • Calories 527.4
  • Total Fat - 48.6 g
  • Saturated Fat - 8.3 g
  • Cholesterol - 9.9 mg
  • Sodium - 422.9 mg
  • Total Carbohydrate - 21.3 g
  • Dietary Fiber - 4.4 g
  • Sugars - 9.3 g
  • Protein - 8 g
  • Calcium - 197.7 mg
  • Iron - 1.4 mg
  • Vitamin C - 17 mg
  • Thiamin - 0.1 mg

For the snap peas


Step 1

Place a colander in the sink.

Step 2

Bring 8 cups water and 2 teaspoons kosher salt to a rolling boil in a large pot.

Step 3

Add snap peas (make sure to remove chewy strings) to water and cook until peas are vibrant green, cooked through but still crisp, about 2 minutes.

Step 4

Immediately transfer snap peas into colander and toss under cold running water until peas are cool. Drain very well. (Blanched snap peas can be refrigerated for up to 2 days.)

For the vinaigrette


Step 5

Combine all ingredients in a jar and shake to combine.

Step 6

Season to taste with salt and pepper. (Vinaigrette can be refrigerated for up to two days.)

To assemble


Step 7

Place snap peas, pistachios, and strawberries in a bowl.

Step 8

Add vinaigrette, 1/2 teaspoon salt and 1/4 teaspoon pepper and toss well.

Step 9

Add feta and Thai basil.

Step 10

Garnish with remaining pistachios and a drizzle of pistachio oil, and serve.

Tips & Variations


No special items needed.

Tags : Salads

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