Arugula, Strawberry & Sugar Snap Pea Salad
Prep time
Total time
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!
Recipe type: Appetiser
Serves: 4 side salads
  • 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
  • 6 to 8 cups arugula leaves
  • 1 cup sliced strawberries
  • 1 to 1 ½ cups sugar snap peas (see Snap Pea Note below)
  • 4 tablespoons thinly sliced fresh basil
  • 4 tablespoons fresh torn mint leaves
  1. For the dressing, whisk together the oil, vinegar, lemon juice, water, zest, salt, and pepper in a small bowl.
  2. To prepare the salad, divide the arugula, strawberries, and sugar snap peas evenly among four plates.
  3. Drizzle the dressing evenly over the salads.
  4. Garnish each salad with 1 tablespoon basil and 1 tablespoon mint.
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