This salad hits its peak in spring, when strawberries, arugula, and sugar snap peas hit their stride. But it's also great in summer and when you need a red and green salad for the holidays!
Author: Sarah Hatfield
Recipe type: Appetiser
Serves: 4 side salads
Ingredients
Dressing
1 tablespoon extra-virgin olive oil
1 tablespoon white balsamic vinegar OR red balsamic vinegar
1 tablespoon fresh-squeezed lemon juice
½ tablespoon water
⅛ teaspoon grated lemon zest
1/16 teaspoon salt (I fill my ⅛ teaspoon about halfway)
1/16 teaspoon black pepper
Salad
6 to 8 cups arugula leaves
1 cup sliced strawberries
1 to 1 ½ cups sugar snap peas (see Snap Pea Note below)
Garnish
4 tablespoons thinly sliced fresh basil
4 tablespoons fresh torn mint leaves
Instructions
For the dressing, whisk together the oil, vinegar, lemon juice, water, zest, salt, and pepper in a small bowl.
To prepare the salad, divide the arugula, strawberries, and sugar snap peas evenly among four plates.
Drizzle the dressing evenly over the salads.
Garnish each salad with 1 tablespoon basil and 1 tablespoon mint.
Notes
Snap Pea Note: The sugar snap peas can be eaten raw or cooked. To cook, drop the snap peas in boiling water for 2 minutes. Drain and immediately plunge the snap peas in a bowl of ice water to stop the cooking process and preserve the bright green color.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/arugula-strawberry-sugar-snap-pea-salad