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Peas & Wild Strawberry Salad with Elderberry Vinaigrette

This recipe has wild fruit and garden vegetables that are a perfect blend for a summer salad.
Prep Time15 mins
Total Time15 mins
Course: Dinner, Lunch, Salad
Cuisine: Universal
Keyword: Low-Carb, Quick and Easy, Vegetarian
Servings: 4 people
Calories: 139kcal


  • 1 tablespoon elderberry syrup
  • 1 teaspoon dijon mustard
  • 3 tablespoons wine vinegar
  • 2 tablespoons extra virgin olive oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1 cup peas
  • 1 cup wild strawberries can be replaced with regular strawberries, halved or quartered
  • 3 cups lettuce leaves
  • 1/8 cup parmesan cheese shaved


  • Over high heat, boil a small pot of salted water to cook the peas. When it boils, add the peas and cook for two minutes. Transfer them to a bowl of water with ice to blanch. Drain and set aside.
  • In a small bowl, whisk the elderflower syrup, vinegar, extra virgin olive oil, salt and pepper. Set aside.
  • On the serving plate, put the lettuce, peas and strawberries.
  • Sprinkle the Parmesan shavings on top.
  • Pour the elderflower vinaigrette on the salad right before serving.


Serving: 1.25cup salad with dressing | Calories: 139kcal | Carbohydrates: 13g | Protein: 4g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 2mg | Sodium: 159mg | Fiber: 3g | Sugar: 6g |
SmartPoints (Freestyle): 5