Name: Spring Salad with Pea Tendrils, Snap Peas, and Lemon Vinaigrette
Prep time: 10 min
Total time: 10 min
Cuisine: American
Ingredients: 4 cups fresh pea tendrils, including stems, leaves, and flowers; 2 cups fresh snap peas; ¼ cup pumpkin seeds; 1 lemon; 1 ½ tablespoons extra virgin olive oil; Sea salt to taste (optional)

Sharon Palmer

Published on May 1, 2024

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Did you know that those delightful spring-green, flowering vines spiraling up your pea trellis are completely edible? Not only are pea tendrils edible, they are delightfully crisp and sweet. So, if you’re going with peas, enjoy the green leaves and stems, too—even the flowers offer delectable taste and texture, as well as pretty elements to your spring recipes.

Pea tendrils from my farmers market in Ojai.

My farmers market in Ojai sells them each spring, and I snap them up while they’re available. In addition, I grow my own peas in my garden, and enjoy using the pea tendrils when I’m trimming my vines. If you’re lucky enough to have some pea tendrils growing—or you spot them in your farmers market—give this simple Spring Salad with Pea Tendrils, Snap Peas, and Lemon Vinaigrette a try, which layers pea tendrils with crisp, sweet snap peas, pumpkin seeds, and a light and lovely lemon vinaigrette. Just mix it up in under 10 minutes. This root-to-stem recipe is a great way to reduce food waste in your household, and highlights a creative method of using the whole plant.

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Spring Salad with Pea Tendrils, Snap Peas, and Lemon Vinaigrette

(4 votes, average: 5.00 out of 5)
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5 from 4 reviews

Author: The Plant-Powered Dietitian
Total Time: 10 minutes
Yield: 4 servings (about 1 ½ cups each) 1x
Diet: Vegan

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Description

Use the whole pea plant when you make a spring salad, such as pea tendrils—the vines, stems and flowers from green pea plants—as well as the snap peas in this delicious, gorgeous recipe for Spring Salad with Pea Tendrils, Snap Peas, and Lemon Vinaigrette.

Ingredients

Scale

Salad:

4 cups fresh pea tendrils, including stems, leaves, and flowers
2 cups fresh snap peas
¼ cup pumpkin seeds

Lemon Vinaigrette:

1 lemon
1 ½ tablespoons extra virgin olive oil
Sea salt to taste (optional)

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Instructions

Gently tear the pea tendrils into small, bite-size pieces and place in a medium salad bowl.
Trim the snap peas and add.
Add the pumpkin seeds.
In a small dish, add the juice and zest of one lemon, olive oil, and salt (optional) and whisk together with a fork.
Drizzle the vinaigrette over the salad, toss gently, and serve immediately.
Makes 4 servings (about 1 ½ cups each)

Prep Time: 10 minutes
Category: Salad
Cuisine: American