Has there ever been a crunchier, summerier, more dive-into-the-bowl-worthy salad than this beauty from chef Sam Talbot's cookbook 100% Real? We submit to you there hasn't. With vibrant mint and snap peas, it's the perfect alfresco starter, filled with goodies straight from the garden.

Serves 4


  • 1 stalk lemongrass
  • 1 Tbsp. finely chopped shallot
  • 1 Tbsp. finely chopped serrano chili, seeds removed
  • 1 Tbsp. white wine vinegar
  • 2 tsp. honey
  • 1/2 tsp. sea salt
  • 1/4 tsp ground black pepper
  • 3 Tbsp. extra-virgin olive oil
  • 1 pound snap peas, trimmed
  • 1 cup small strawberries, halved
  • 1 cup pea shoots
  • 3 Tbsp. spearmint leaves
  • Vinaigrette of your choice


    Cut top off lemongrass and discard, leaving bottom 4 inches. Peel remaining lemongrass and finely chop. In a small bowl, combine chopped lemongrass, shallot, serrano chili, white wine vinegar, honey, sea salt and black pepper. Slowly whisk in olive oil. Set aside.

    Fill a large Dutch oven with water and bring to a boil over high heat. Add snap peas and cook until tender-crisp, 45 seconds to 1 minute. Remove peas and plunge them into a large bowl of ice water to stop cooking process; drain well. Combine peas, strawberries, pea shoots and spearmint leaves in a bowl. Add reserved vinaigrette and toss well to combine.

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