may 17, 2022
Spring salads lead to lighter eating for the upcoming summer season. It’s time to step away from heavy foods and crunch into bright, crispy seasonal fruits and vegetables. This Strawberry Sugar Snap Salad has plenty of color and crunch. Moreover, the heady Thai basil dressing and peanuts take this pretty salad in a more exotic direction.
I just planted my Thai basil. Sadly, it’s too early for harvesting the fragrant purple leaves, but local Asian markets offer big bags of this unique herb. Some of the basil became vinaigrette and leftover stems and leaves flavored my iced tea.
This recently published salad reminded me that fruits belong in savory dishes. Likewise, desserts are also enhanced by vegetable additions. Breakfast is the perfect time to toss everything together, sweet and savory, with some protein added for rib-sticking energy. I can see this spring salad as a unique breakfast meal with added egg or cheese. Keep it vegan for a satisfying plant based meal.
Strawberry Sugar Snap Salad
recipe by Michele Humlan, The Good Eats Company
makes four salads, with extra dressing
6 ounces strawberries, sliced
6 ounces whole sugar snap peas
heaping cup shredded red cabbage
heaping cup shredded green cabbage
½ cup unsalted dry roasted peanuts
one medium carrot, shaved
optional garnish : Thai basil leaves*, sliced lime
Thai basil dressing
* you can use regular basil for salad and dressing if Thai not found
Thai Basil Dressing
Blend in beaker attachment of immersion blender or small food processor :
- one cup packed Thai basil leaves and very tender stems
- 2 tablespoons sesame oil
- 3 tablespoons fresh lime juice
- 1 tablespoon honey
- 4 tablespoons neutral oil like canola
- pinch of fine sea salt
- Prepare dressing up to one week ahead and keep chilled; any left may be used for grilled veggies or proteins, or with other salads.
- Toss strawberries with vegetables and peanuts and enough dressing to coat.
- Drizzle small amount of dressing atop salad for extra punch and garnish as desired.