Arugula, Strawberry & Sugar Snap Pea Salad Recipe (Vegan & Paleo)

Years ago, when Scott and I were first married, I brought a spinach salad to a family gathering. The salad was topped with berry vinaigrette, nuts, goat cheese, and strawberries. One beloved relative commented that he’d never had strawberries on salad before and that it was “interesting.” Twenty years later, fruit in salad is pretty common. But we still say “Strawberries on salad?” when someone comments on something new or unusual they haven’t tried before.

I had some arugula from our CSA (Community Supported Agriculture) share that needed to be used, and I still love strawberries on salad, so when I saw this recipe I knew I needed to try it. The strawberries and sugar snap peas provide a sweet contrast to the peppery arugula and tangy vinaigrette. The fresh herbs on top add great flavor as well. This recipe is great in the spring and summer, of course, but it also looks Christmas-y to me with the red and green.

This sugar snap pea salad recipe was originally shared with us by Fit Fare, and was created by Susan Russo. Some of the measurements given were a bit vague, so I replaced them with exact amounts. I also offered red balsamic vinegar as an alternate to white balsamic vinegar for the dressing.

Special Diet Notes: Sugar Snap Pea Salad

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, soy-free, vegan, plant-based, vegetarian, and paleo-friendly.

Arugula, Strawberry & Sugar Snap Pea Salad

Prep time

15 mins

Total time

15 mins

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.