Recipe: Tasty Pea Shoot Salad

Pea Shoot Salad. They take wonderfully to Asian seasonings like soy sauce, rice vinegar, and ginger. A fresh and vibrant spring pea shoot salad, with sliced radishes and freshly chopped mint, topped with a sweet-and-tangy lemon-garlic dressing (with a dash of honey-Dijon). Pea shoots have a light, refreshing flavor and lend themselves well to a simple squeeze of lemon atop a bed of fresh shoots.

Drain peas in a colander and rinse in cold water. This Chickpea and Pea Shoot Salad is absolutely perfect for summer. It is light, bright, healthy, tasty, and doesn't require any cooking. You can have Pea Shoot Salad using 11 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Pea Shoot Salad

1. Prepare of Dressing.
2. You need Splash of Olive Oil.
3. It's Splash of Apple Cider Vinegar.
4. Prepare Splash of Balsamic Vinegar.
5. It's 1 tsp of Wholegrain Mustard.
6. You need Pinch of Salt.
7. You need of Black pepper.
8. Prepare of Salad.
9. It's 4-5 Sticks of celery.
10. It's Handful of pea shoots.
11. You need 1 of Mozzarella ball.

The salad has a wonderful Basil Lime Vinaigrette dressing that tastes so fresh and goes perfectly with the hearty chickpea and light veggies in the salad. With a faint pea flavor, pea shoots are lovely in salads, stir-fries, pizzas, and soups. Look for them at farm stands or Asian markets in spring, and get them while you can-their flavor turns bitter at the end of the growing season. Pea shoots are the tender leaves and stems of sugar snap pea plants--not to be confused with the more delicate pea sprouts, which, like microgreens, are the sprouted seeds.

Pea Shoot Salad instructions

1. Make the dressing... in a bowl.
2. Chop the celery, dress it in the bowl so it is nicely coated.. and add to the plate....
3. Dress the pea shoots with a my leftover dressing... don’t use too much... it’s easy to overpower the pea flavour.
4. Top the celery with the pea shoots... slice the Mozzarella and arrange around the salad!.

Turn leftover ham into a crouton-esque topping with a quick sear in a hot pan. Whisk in the avocado oil and extra-virgin olive oil. Season with a pinch each of salt, pepper and sugar, then set aside. Tip the broad beans, peas and pea shoots into a salad bowl along with the lemon segments. Drizzle over the dressing and toss gently to combine.