Strawberry & Snap Pea Salad with Pistachio-Lemon Vinaigrette

The dressing is what sets the salad apart. The combination of bright lemon, pistachios and earthy olive oil make it restaurant-worthy. You’ll want to make a double batch and then invite all your friends over for a spring patio party! Plus, the oil and nuts unlock the peas’ nutritional punch; they’re rich in vitamins A, E and K – all fat-soluble vitamins that need the heart-healthy fats to become available to the body for absorption.

INGREDIENTS:
1/2 cup roasted pistachios, shelled and divided
1/3 cup olive oil
1 1/2 tablespoons fresh lemon juice
1 tablespoon balsamic vinegar
1 tablespoon honey
1 tablespoon Dijon mustard
2 garlic cloves, minced
1/2 teaspoon kosher salt
1 cup sugar snap peas, strings removed
1/2 cup fresh English peas
3/4 cup cooked quinoa
1 (5-ounce) bag spring mix
1 cup sliced strawberries
2 ounces fresh goat cheese, crumbled
1 avocado

DIRECTIONS:
Finely chop 1/4 cup pistachios. Combine 1/3 cup chopped pistachios, 1/3 cup olive oil, lemon juice, vinegar, honey, mustard, garlic and salt in a small bowl, stirring very well with a whisk (you can also pulse together in mini food processor). Set aside.

Bring a large pot of salted water to a boil. Fill a large bowl with ice water. When boiling, drop snap peas and English peas into water and boil 1-2 minutes. Drain all peas; plunge into ice water. Drain.

Combine snap peas, English peas, quinoa and spring mix in a large serving bowl. Drizzle with 1/4 cup prepared pistachio-lemon vinaigrette; toss to coat evenly. Top with strawberries, goat cheese, avocado, and remaining 1/4 cup roasted pistachios. Drizzle with additional pistachio-lemon vinaigrette.

Sidney Fry is a two-time James-Beard-Award-winning food and nutrition writer who loves creating simple, healthy recipes and thoughtful, actionable content for the hungry consumer. A healthy living proactivist, Sidney is also a registered dietitian nutritionist, recipe developer and mama of three based in Birmingham, Alabama.