Snap Peas & Strawberry Salad
Recipe: #36917
May 09, 2021
Categories: Salads, Cheese, Strawberry, Peas, Gluten-Free, No Eggs, Vegetarian, Kosher Dairy, more
"Here is a pleasing summer/spring salad."
Ingredients
- FOR SALAD
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- FOR VINAIGRETTE
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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
Step by Step Method
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
No special items needed.
