Try this delicious sweet and tangy strawberry salad with peas and peashoots from the garden. I made a strawberry dressing made from leftover strawberry tops. It’s my new go-to salad for this spring.
Did you know you can eat peashoots? Pea shoots are the top 2 inches of the pea vines, and they grow more soft and tender. They taste similar to the peas they grow and are a fun addition to any salad.
Many folks also sprout pea shoots as micro greens because they’re a delicious add-on to salads and sandwiches. But I think they are perfect in this salad.
Strawberry Salad with Peas and Pea Shoots
TIME:
10 min
|
MAKES:
1 salad
HARVEST:
Strawberries, spring greens, cucumbers, peas, pea shoots, red onion
| INGREDIENTS |
|---|
| 2 handfuls of Spring Greens |
| Red onion, sliced |
| Cucumber, sliced |
| Peas, sliced in half |
| Pea shoots |
| Strawberries, sliced |
| Goat cheese or Feta cheese, crumbled |
| Strawberry Dressing: |
| Handful of discarded strawberry tops |
| 1/2 cup red wine vinegar |
| 1/2 cup avocado oil (or other vegetable oil) |
| 1 Tbsp. Italian seasoning (I make my own) |
| 2 Tbsp. honey or sugar |
| 1 Tbsp. mayonnaise |
DIRECTIONS:
- Starting a few days ahead of time, take discarded strawberry tops and add them to a jar. Cover with red wine vinegar and allow to infuse a few days.
- When you are ready to make a salad, wash and chop your vegetables.
- Add spring greens to a bowl first and then top with cucumber slices, red onion, peas, pea shoots, strawberries, and goat cheese or feta cheese sprinkled on top.
- For the dressing, start by straining the strawberries out of the vinegar into a jar for making your dressing.
- Use 1/2 cup of the infused vinegar with 1/2 cup oil and the remaining dressing ingredients, and shake well. If the dressing is too tart for your liking, add another 1/4 cup oil.
- Use the dressing on your salad and enjoy!
