Here’s another salad from The Tag-Team Series with my pal Amie Valpone, from The Healthy Apple. Our last theme was Mexican Salads—I made YU a Mexican Mango and Cucumber Salad with Chipotle Lime Dressing and Amie made a Fiesta Pasta Salad. This month, we are sharing more salads (’tis the season) with a touch of fruit. This is a purty one—cooling and fresh, full of sliced radish, cucumber and sweet pea shoots. Perfect for summer. The strawberry vinaigrette is an easy one to prepare, loaded with fresh, juicy berries. Amie has prepared a beautiful, Simple Bibb Salad with Lemon Scallion Dressing for YU so go check it out. Be sure to let us know what you think of our salads and stay tuned for more Tag-Team recipes coming soon.
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Print this Cucumber, Radish & Sweet Pea Shoot Summer Salad with Simple Strawberry Vinaigrette recipe and keep handy in a custom binder
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Mandoline slicer (optional)
Try to buy everything organic. Here’s why.
Radish, sliced paper thin*
Cucumber, sliced paper thin*
Sweet pea shoots
Slivered (or chopped) almonds
Fresh cracked black pepper
1/2 cup chopped strawberries
1/3 cup red wine vinegar
1/3 cup chopped white onion
1/4 cup olive oil
1 tbsp raw, wild-harvested honey
1/4 tsp salt
*If you have a mandoline, you’ll be able to get delicate, think slices of veggies. No Mandoline? Just use a nice, sharp Chef’s knife.
Let’s get started.
Wash strawberries well.
Remove tops and toss berries into the blender with other vinaigrette ingredients.
Blend until smooth and set aside.
Wash your veggies well.
Using mandoline, or a sharp Chef’s knife, slice radish and cucumber into paper-thin slices.
Toss into a bowl full of greens and…
… sweet pea shoots. Top with vinaigrette and fresh, cracked pepper and enjoy!
Adaptations & Tips:
1. Add cooked chickpeas and/or hemp seed for extra protein.
2. Make the vinaigrette with raspberries instead of strawberries.
3. Add some shaved fennel.
4. Store extra dressing in an airtight container in the fridge.
5. For extra flavor, toast the almonds.