Strawberry Snap Pea Salad with Lime Basil Vinaigrette
Crisp emerald snap peas and ruby-red strawberries tossed in a bright lime-basil vinaigrette that tastes like summer in a bowl. The sweet fruit plays beautifully against the peppery bite of red onion, creating a vibrant side that elevates any grilled meal or picnic spread.
By Chef Laura Bonicelli
Prep Time
15 min
Cook Time
—
Total Time
15 min
Servings
8 people
Ingredients
- 1 1/2 poundssugar snap peas
Lime Vinaigrette
- 6 limes
- 1/4 cuphoney
- 1/2 cupfinely chopped fresh basil
- 1/4 cupextra-virgin olive oil
- 1/2 teaspoonKosher salt
- 1/2 cupthinly sliced red onion
- 1 poundstrawberries -- rinsed (cleaned, and sliced)
- salad greens (optional)
Nutrition Facts
Per Serving (serves 8 people)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 1
Snip the ends off of the sugar snap peas using kitchen shears or a sharp knife. You can also de-string them if you like by snapping off the stem end and pulling the string down the side. Quickly blanch the peas in boiling water, just until the color pops, . Remove from the water and dry on paper towels. Store in a bowl in the refrigerator for up to one day.
- 2
Juice 2 of the limes to get 1/4 cup of juice. Peel the remaining limes down to the flesh and remove the flesh from the membrane. Dice the flesh and put it in a small bowl. Add the juice, honey, basil, olive oil, and salt. Whisk the mixture together and set aside.
- 3
Combine the snap peas, red onion, and strawberries.
- 4
Plate the salad over greens and drizzle with the dressing.
Chef's Notes
Copyright: "Chef Laura Bonicelli"