get fresh – with this strawberry salad
There is nothing like enjoying a strawberry when it’s in season. Sure, they may be easily available year round – but you know spring is here when the strawberries arrive at the market at their peak: crimson, sweet, and juicy. I try to eat my fare share of fresh berries when they are at their best – and use them in sweet and savory dishes. This simple strawberry salad recipe is a great way to enjoy spring’s bounty and add a fresh burst of color to your table.
I like choosing organic strawberries when available. They are at the top of the ‘dirty dozen’ as their thin, textured skin does little to protect delicate berries from pesticides, and thoroughly washing them can be a challenge. Not to mention – they taste so much better!
If you are not familiar with pea tendrils (also called pea shoots), they also sprout up in springtime. You can find them at Whole Foods – and farmer’s markets when in season. Be sure to give them a try! They have a sweet, delicate, ‘pea-like’ taste and are great in salads like this one – or also quickly sauteed (alone or with other veggies).
If you can’t find pea tendrils, substitute baby spinach or another delicate lettuce of your choosing.
Strawberry Salad with Pea Tendrils + Mint
Yield: 5-6 small servings / 2-3 large servings
4 cups pea tendrils, rough chopped, washed and dried
2 -3 tablespoons fresh mint, chopped
2 cups organic strawberries, sliced
Lemon Dressing (recipe follows)
½ cup toasted sunflower seeds
optional: 2 ounces of goat cheese, crumbled
Place pea tendrils, mint, and strawberries in a large bowl. Toss with just enough lemon dressing to coat. Top with sunflower seeds and goat cheese (if using).
¼ cup fresh lemon juice
½ teaspoon Dijon mustard
1 small garlic clove, minced
pinch of sea salt
pinch of pepper
½ cup extra virgin olive oil
Place lemon juice, mustard, garlic, salt and pepper in a jar with a tight fitting lid; shake. Add oil; shake to blend.
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