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)
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
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