Strawberry, Pea and Basil Summer Salad

Strawberry, pea, basil and pistachio salad with lemon vinaigrette

What do you think of when you think of summer?

I get excited about seasonal, fresh vegetables in the summer because this is when they are at their best.

This summer salad recipe is inspired from my time spent cooking in Paris. When I was working there I was introduced to the gorgeous combination of strawberries and peas together. And it’s pretty convenient that they are both in season around the same time.

Depending on where you live, this could actually be more of a spring salad but here in Maastricht we can still find nice strawberries and peas in July. Either way this summer salad is super delicious during the warmer months and my favourite way to enjoy fresh peas and strawberries. It’s also a very healthy and vegan summer salad.

This recipe uses my citrus vinaigrette recipe which you can find here.

A close up of the strawberry, pea and basil salad  Strawberries

Strawberry, pea, basil and pistachio salad with lemon vinaigrette

Strawberry, Pea, Basil and Pistachio Salad with Citrus Vinaigrette

A recipe for a delicious summer salad with strawberries, peas, pistachio and basil.
5 from 2 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 2 minutes
Total Time: 12 minutes
Servings: 4
Calories: 186kcal
Cost: $12

Equipment

  • ice
  • salad spinner

Ingredients

  • 6 whole strawberries tops picked
  • 150 g sugar snap peas about 2 handfuls
  • 150 g fresh peas about 2 handfuls
  • 50 g pistachios about 2 tbsp
  • 1 head gem lettuce
  • ½ bunch basil small leaves picked
  • 3 tbsp citrus dressing Click on the link to go to the recipe
  • salt and pepper to taste

Instructions

  • Clean the sugar snaps by cutting slightly at the top with a pairing knife and pulling to remove the stringy part of the vegetable. Do this on both sides and if it doesn't come off easily don't worry about it.
    Removing the stringy part of the sugar snaps with a pairing knife.
  • Click off the leaves of the gem lettuce and cut into quarters. Soak in ice water for at least 5 minutes.
    Gem lettuce cut and soaking in ice water
  • Get a large pot of water boiling and salt it heavily. It should taste as salty as the sea. Get another ice bath ready. Blanch the vegetables for 1 minute.
  • Refresh in ice water and stir to cool them quickly.
    Refreshing the peas in ice water to cool them quickly
  • Dry off the blanched vegetables on a towel.
    All the ingredients for the salad are ready to go
  • Place everything in a big bowl and season lightly with salt and pepper. Add the dressing and carefully mix. I use my hands to mix but you can use a spoon if you'd like.
    Everything in the bowl ready to be mixed
  • Serve on a big plate to share or plate separately.
    Strawberry, pea, basil and pistachio salad with lemon vinaigrette

Notes

Blanching the peas in salted boiling water and refreshing them in ice water helps to keep the veggies bright green.
Calories: 186kcal | Carbohydrates: 28g | Protein: 7g | Fat: 7g | Saturated Fat: 1g | Sodium: 6mg | Potassium: 625mg | Fiber: 8g | Sugar: 15g | Vitamin A: 847IU | Vitamin C: 165mg | Calcium: 73mg | Iron: 3mg
Tried this recipe?Leave me a comment below 🙂
Citrus Vinaigrette - The All-Purpose Dressing
The magic all-around dressing that makes anything it touches delicious. Fresh lemons, oranges and xanthan gum are the secret to this super quick and easy vinaigrette
Check out this recipe
Citrus vinaigrette

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating