I am so happy to see the Spring produce start to come in at my local organic market. This week, I picked up some beautiful organic sugar snap peas and strawberries that inspired me to make this bright and colorful salad. I paired it with an orange vinaigrette, and it was a big hit! I sliced the sugar snap peas into 1 inch pieces and lightly sauteed them in olive oil and Pink Himalayan salt before adding them to the salad, so they are still crunchy.
Spring Strawberry Sugar Snap Pea Salad
1 Head of Organic Iceburg Lettuce
5 pieces of Sugar Free or Honey Sweetened Bacon cooked until crisp
2 Cups Organic Sliced Strawberries
1 Cup Organic Sugar Snap Peas
1/2 Cup Marcona Almonds (chopped), or Slivered Almonds
1/4 Cup Sliced Scallions, Green Part Only (the white part is a FodMap, so if you are low FodMap Avoid White Part)
Orange Vinaigrette (See Recipe Below)
Saute the one inch sliced sugar snap peas in olive oil and 1/4 teaspoon of salt until tender, crisp, just 2 minutes. Add other ingredients except dressing to a large serving bowl, top with sugar snap peas, then toss with Orange Vinaigrette, sprinkle with a little more Himalayan Pink Salt (Kelly Bejelly of A Girl Worth Saving just wrote an informative article on the benefits of this salt), pepper, and serve. A delicious spring salad! This is one of my favorite salad dressing at the moment. I love the bright orange flavor.
3 Tablespoons Apple Cider Vinegar
2 Teaspoons Organic Orange Zest
2 Tablespoons Fresh Squeezed Orange Juice
1 Tablespoon Dijon Mustard
1 Tablespoon Clear Honey
1 Teaspoon Pink Himalayan Salt
1/2 Teaspoon Black Pepper
2/3 Cup of Blood Orange Olive Oil or Unflavored Olive Oil (the blood orange gives it an extra orange boost.)
Whisk Together the ingredients and serve!