{"id":4797,"date":"2013-06-11T09:03:33","date_gmt":"2013-06-11T09:03:33","guid":{"rendered":"https:\/\/botabota.ca\/hublot\/gastronomie\/pea-strawberry-and-greek-yogurt-salad-with-vanilla-lemon-vinaigrette-and-almond-milk\/"},"modified":"2018-11-07T23:04:01","modified_gmt":"2018-11-07T23:04:01","slug":"pea-strawberry-and-greek-yogurt-salad-with-vanilla-lemon-vinaigrette-and-almond-milk","status":"publish","type":"post","link":"https:\/\/botabota.ca\/en\/hublot\/gastronomy\/pea-strawberry-and-greek-yogurt-salad-with-vanilla-lemon-vinaigrette-and-almond-milk\/","title":{"rendered":"Pea, strawberry and Greek yogurt salad with vanilla-lemon vinaigrette and almond milk"},"content":{"rendered":"<p><em>Serves: 4<br \/>\nPreparation time: 30 min<\/em><\/p>\n<p>VANILLA-LEMON VINAIGRETTE<br \/>\n-80 ml (6 tbsp.) grape seed oil<br \/>\n-\u00bd vanilla pod, grated<br \/>\n-The juice of half a lemon and its zest<br \/>\n-Salt<\/p>\n<p>GARNISHING<br \/>\n-20 Quebec strawberries<br \/>\n-30 ml (2 tbsp.) mineral water<br \/>\n-250 ml (1 cup) fresh peas<br \/>\n-1 French shallot, thinly sliced<br \/>\n-60 ml (\u00bc cup) Greek yoghurt<\/p>\n<p>HOMEMADE ALMOND MILK (yields 450 ml or 1\u00be cups)<br \/>\n-200 g whole almonds<br \/>\n-500 g milk<\/p>\n<p><strong>Vanilla-lemon vinaigrette:<\/strong><br \/>\nIn a bowl, mix together the oil and vanilla pulp. Add the lemon juice, zest, and<br \/>\nseasoning.<\/p>\n<p><strong>\u00ab Strawberry ice cubes \u00bb garnishing: <\/strong><br \/>\nPur\u00e9e 6 strawberries and pass through a sieve to collect the juice. Place in a bowl and<br \/>\nadd the mineral water.<br \/>\nPour into muffin cups and place in the freezer for 6 hours.<\/p>\n<p><strong>Almond milk:<\/strong><br \/>\nPlace the almonds in a container, top with 1.5 L of water, and let soak overnight. Drain<br \/>\nand rinse.<br \/>\nIn a saucepan, bring the milk and almonds to a boil. Place in a mixer and process for 5<br \/>\nminutes at medium speed. Pass through a sieve and season lightly.<\/p>\n<p><strong>Garnishing:<\/strong><br \/>\nIn a bowl, mix together the strawberries cut into 4, the peas, and the shallot. Season<br \/>\nwith the vinaigrette and almond milk. Add ice cubes when serving.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Chef Eric Gonzalez takes advantage of the delicious Quebec strawberries to make this<br \/>\ngorgeous summer salad.<\/p>\n","protected":false},"author":41,"featured_media":4798,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[75],"tags":[155],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v21.3 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Pea, strawberry and Greek yogurt salad with vanilla-lemon vinaigrette and almond milk | Bota Bota, spa-sur-l&#039;eau<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/botabota.ca\/hublot\/gastronomie\/salade-de-petits-pois-fraises-et-yaourt-grec-vinaigrette-vanille-citron-et-lait-damande\/\" \/>\n<meta property=\"og:locale\" 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