Pea, strawberry and Greek yogurt salad with vanilla-lemon vinaigrette and almond milk | Bota Bota, spa-sur-l'eau

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.

Related articles
Bota Bota
The quest for balance of Olympian Antoine Gélinas-Beaulieu
Events
Interview with Bota Bota – La Relève team
SEE MORE ARTICLES