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Pea Tendril Salad with Lemon Vinaigrette (Vegan, Gluten-Free)


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

Description

Put those pea tendrils—the vines, stems and flowers from green pea plants—to work in a delightfully crunchy, sweet salad.


Scale

Ingredients

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)

Instructions

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

  • Category: Salad
  • Cuisine: American

Nutrition

  • Serving Size: 1 1/2 cups
  • Calories: 104
  • Sugar: 1 g
  • Sodium: 3 mg
  • Fat: 7 g
  • Saturated Fat: 1 g
  • Carbohydrates: 8 g
  • Fiber: 2 g
  • Protein: 2 g

Keywords: pea tendril salad, vegan salad, pea tendril