The farmers market starts getting good in late June in Minnesota. A sure sign that the season is really in full swing is strawberries and snap peas. Of course, I had to put them together in a salad! If you can get to the market early in the morning, make Strawberry Snap Pea Salad for lunch while the ingredients still have that “picked that same day” quality.
What makes a good salad? Indeed, having crunch, color, and a zingy dressing are steps in the right direction. Simple though this salad is, it has all of that going for it. I like to serve it over some delicate greens.
Don’t be tempted to blend the dressing. The chunks of lime add to the texture, and there’s just enough honey in the dressing to round out the flavor and take the edge off the sour citrus flavor.
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Strawberry Snap Pea Salad with Lime Basil Vinaigrette
Ingredients
- 1 1/2 pounds sugar snap peas
=====Lime Vinaigrette=====
- 6 limes
- 1/4 cup honey
- 1/2 cup finely chopped fresh basil
- 1/4 cup extra-virgin olive oil
- 1/2 teaspoon Kosher salt
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- 1/2 cup thinly sliced red onion
- 1 pound strawberries -- rinsed cleaned, and sliced
- salad greens optional
Instructions
- 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, 20 seconds. Remove from the water and dry on paper towels. Store in a bowl in the refrigerator for up to one day.
- 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.
- Combine the snap peas, red onion, and strawberries.
- Plate the salad over greens and drizzle with the dressing.
Notes
"Chef Laura Bonicelli"
This is a great post