Lunch Recipes

Serves 2-4 | {Gluten free}

2 tsp salt

16 oz snap peas

1 bunch radish {sliced, tops removed}

8 strawberries {hulled and sliced}

Salted almonds {slivered or chopped}

Gather a large bowl of iced water. Set aside.
Bring a pot of water to a boil. Add salt.
Add snap peas the boiling water in handfuls making sure the water continues to boil.
Blanch snap peas for 1-2 minutes, until just barely tender.
Place blanched peas immediately in cold water bath. Let cool.
Continue steps 4 and 5 until you've gone through all the snap peas.
When cool, remove peas from ice bath.
Place on a towel and pat dry.
Blanch {2-3 minutes}, cool and dry radishes following steps 3-5 and 7-8.
Set peas and radishes aside in a large bowl.
Hull strawberries and slice.
Add strawberries to bowl.
Add chopped or slivered almonds to bowl, to taste.
Mix gently and serve with a mild dressing.

Recipe Tips:

Make sure to pat the peas and radishes well. They retain a lot of water.
A light vinaigrette goes well, tossed with this salad, such as a champagne or rhubarb vinaigrette.
It's recommended to use salted almonds to enhance the flavor.
Take time with this recipe. It has many steps but is well worth it.
You can serve this at room temperature or place in the refrigerator to cool and then serve.
If serving the next day, place in the refrigerator covered. Add dressing prior to serving.

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