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Strawberry pea and basil salad on a plate.
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5 from 1 vote

Strawberry, Pea, Basil and Pistachio Salad with Lemon Vinaigrette

A recipe for a delicious strawberry salad with peas, pistachio and basil. Vegan, gluten free and dairy free.
Prep Time 10 minutes
Cook Time 2 minutes
Total Time 12 minutes
Servings 4
Calories 186kcal
Cost $10/ 7€



  • 6 whole strawberries tops picked
  • 150 g sugar snap peas about 2 handfuls
  • 150 g fresh peas about 2 handfuls
  • 50 g pistachios about 2 tbsp
  • 1 head gem lettuce
  • ½ bunch basil small leaves picked
  • 3 tbsp citrus dressing Click on the link to go to the recipe
  • salt and pepper to taste


  • Clean the sugar snaps by cutting slightly at the top with a pairing knife and pulling to remove the stringy part of the vegetable. Do this on both sides and if it doesn't come off easily don't worry about it.
    Cleaning the peas with a knife.
  • Click off the leaves of the gem lettuce and cut into quarters. Soak in ice water for at least 5 minutes.
  • Get a large pot of water boiling and salt it heavily. It should taste as salty as the sea. Get another ice bath ready. Blanch the vegetables for 1 minute.
  • Refresh in ice water and stir to cool them quickly.
    Refreshing the peas in ice water.
  • Dry off the blanched vegetables on a towel.
    Drying the peas and lettuce on paper towels.
  • Place everything in a big bowl and season lightly with salt and pepper. Add the dressing and carefully mix. I use my hands to mix but you can use a spoon if you'd like.
    Mixing all the ingredients in a bowl.
  • Serve on a big plate to share or plate separately.
    Strawberry pea and basil salad on a plate.


Blanching the peas in salted, boiling water and refreshing them in ice water helps to keep the veggies bright green.


Calories: 186kcal | Carbohydrates: 28g | Protein: 7g | Fat: 7g | Saturated Fat: 1g | Sodium: 6mg | Potassium: 625mg | Fiber: 8g | Sugar: 15g | Vitamin A: 847IU | Vitamin C: 165mg | Calcium: 73mg | Iron: 3mg
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