This recipe utilizes both of these plants. I encourage you to not trim too much from your food so as to not create too much waste. Strawberry flower petals, their hulls and crowns are ALL edible. Just wash them well and move forward. If you don’t use them, put them in a compost pile to use in your garden.
Strawberry and Pea Salad and Strawberry Dressing
If you have strawberry flowers, they make a nice touch. Mint mixed in also makes a nice addition.
2 cups strawberries
1 cup green peas, fresh or frozen and thawed
2 cups baby spinach leaves
1 handful pea sprouts
1 tbsp red vinegar or balsamic vinegar
1 tbsp water
1. Measure out and thaw your peas, if frozen. Rinse them off and set aside.
2. Begin making your dressing by chopping 1 cup of strawberries and place them in food processor or blender.
3. Add the vinegar and water to the berries. Turn the food processor on for a minute or two, pushing down the pieces towards the blade until the mixture is smooth.
4. Slice the other cup of strawberries in half and place in a medium to large bowl. Add spinach and pea sprouts. Pour 2 – 3 tablespoons of strawberry dressing over salad and gently fold it in.