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Gastronomy

Pea, strawberry and Greek yogurt salad with vanilla-lemon vinaigrette and almond milk

Serves: 4
Preparation time: 30 min

VANILLA-LEMON VINAIGRETTE
-80 ml (6 tbsp.) grape seed oil
-½ vanilla pod, grated
-The juice of half a lemon and its zest
-Salt

GARNISHING
-20 Quebec strawberries
-30 ml (2 tbsp.) mineral water
-250 ml (1 cup) fresh peas
-1 French shallot, thinly sliced
-60 ml (¼ cup) Greek yoghurt

HOMEMADE ALMOND MILK (yields 450 ml or 1¾ cups)
-200 g whole almonds
-500 g milk

Vanilla-lemon vinaigrette:
In a bowl, mix together the oil and vanilla pulp. Add the lemon juice, zest, and
seasoning.

« Strawberry ice cubes » garnishing:
Purée 6 strawberries and pass through a sieve to collect the juice. Place in a bowl and
add the mineral water.
Pour into muffin cups and place in the freezer for 6 hours.

Almond milk:
Place the almonds in a container, top with 1.5 L of water, and let soak overnight. Drain
and rinse.
In a saucepan, bring the milk and almonds to a boil. Place in a mixer and process for 5
minutes at medium speed. Pass through a sieve and season lightly.

Garnishing:
In a bowl, mix together the strawberries cut into 4, the peas, and the shallot. Season
with the vinaigrette and almond milk. Add ice cubes when serving.

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