This is my new favorite salad!
I know I say that every couple of weeks. But it’s true! I have MANY favorites. And this week, that distinction just so happens to go to this Snap Pea and Strawberry Salad with Quinoa, Almonds, Feta and Tarragon Dressing. I really hope you try it!
Peas and strawberries are such iconic symbols of late Spring and early Summer. So I knew I wanted to create a dish that highlighted them both. I used a combination of snap peas and shelled peas in this salad. Plus sliced fresh strawberries, quinoa and feta cheese. The salty feta goes so nicely with the sweet, juicy strawberries. And the snap peas give this dish a lot of crunch and texture. This salad won’t get soggy, even after being dressed for several hours. It would be great to take to a party or potluck.
The dressing for this salad is made with olive oil, champagne vinegar, lemon juice and fresh tarragon. I LOVE fresh tarragon and I think it’s such an underused herb. It adds a slight anise or fennel-like flavor to recipes. It feels so fresh for Spring!
I know I’m probably supposed to say that the seasonal fruits and vegetables are the best part of this salad. But honestly, I think it’s the almonds. Don’t judge me! These almonds are cooked with a bit of butter and sugar until they are irresistibly caramelized and toasty. I wouldn’t go so far to say they are “candied”. But they are just sweet enough. And I add them liberally to this salad. I stir a big handful into the salad itself, so you get some almonds with every single bite. Then I sprinkle a few more on top just before serving. The recipe makes more almonds than you’ll need for the salad. Keep any extras for snacking, as a yogurt topping, etc.
I think this Snap Pea and Strawberry Salad with Quinoa, Almonds, Feta and Tarragon Dressing would be great for Mother’s Day. If you try it, let me know!
Cheers,
Liz
Snap Pea and Strawberry Salad with Quinoa, Almonds, Feta and Tarragon Dressing
Ingredients
For the Almonds:
- 1 tablespoon butter
- 1 cup sliced almonds
- 1 1/2 tablespoons granulated sugar
- 1/8 tsp. salt
For the Dressing:
- 1/4 cup extra-virgin olive oil
- 2 tablespoons champagne vinegar
- 1 tablespoon fresh squeezed lemon juice
- 1 tablespoon fresh tarragon, chopped
- 1 tsp. Dijon mustard
- 1 tsp. honey
- 1/4 tsp. salt
- 1/8 tsp. black pepper
For the Salad:
- 8 ounces snap peas, trimmed and chopped into bite-sized pieces
- 1/2 lb strawberries, trimmed and sliced
- 1/2 cup shelled peas, thawed if frozen
- 1 cup cooked quinoa
- 4 ounces feta cheese, crumbled or cubed
Instructions
- Make the almonds. Melt the butter in a non-stick skillet over medium-high heat. Add the almonds and toss to coat them in the butter. Then sprinkle the sugar on top of the almonds. Cook, stirring continuously, until the sugar is caramelized and the almonds are toasted, about 2 minutes. Remove the skillet from the heat and immediately transfer the almonds to a piece of parchment paper, spreading them out into a single layer. Once cooled, the almonds can be stored in an airtight container at room temperature.
- In a small bowl, whisk together all the ingredients for the dressing. Set aside.
- Add the snap peas, strawberries and shelled peas to a bowl. Drizzle with about half of the dressing and toss to coat. Then add the quinoa, feta cheese and about half of the almonds, tossing to combine. Taste and add more dressing, if needed. Divide the salad between serving plates/bowls and garnish with additional almonds. Enjoy immediately.
- Leftovers can be stored in an airtight container in your refrigerator for 1 day.
