Snappy Strawberry Salad – with Masala-Tov Vinaigrette

Strawberry season is so short. And this year it seems like nature is giving us a gift with the juiciest berries. Run, don’t walk and make this salad pronto.

The snap of sugar peas, crunch from cucumbers and sweet and tart berries is dressed just enough with a vinaigrette made with our new Eastern Mediterranean & Slavic inspired blend, Masala-Tov. The name is a play on the greeting mazel tov. This bespoke blend brings together culinary histories for a wedding couple in a versatile mix, now make it the toast of your summer table.

Serves 4 | Prep Time: 15 Mins

Ingredients:

1 pint sugar snap peas
1 pint of strawberries, de-stemmed and halved
1/2 clove of garlic, minced
2 medium cucumbers, cubed into 1/2 in size
2 tbsp. rice wine vinegar
2 tbsp. extra virgin olive oil
1 tsp. dijon mustard
1 tbsp. maple syrup
2 tsp. Masala-Tov blend
2 tbsp. fresh herbs, roughly torn (basil, mint or parsley)
salt to taste

1. Clean, cut and prep all the fresh produce into a bowl.
2. Add the vinegar, oil, mustard, salt, maple syrup, garlic, salt and Masala-Tov blend into a small mason jar. Shake vigorously to blend throughly.
3. Drizzle the vinaigrette around the salad bowl and toss gently. Taste, and adjust any seasoning. Use the extra dressing through the week.
4. Chill for 30 minutes and serve with pita, grilled fish or more.