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Pea Shoot Salad with Kale Flowers and Sugar Snaps
Prep Time
10 mins
 
I first made a Pea Shoot Salad when in the vineyard, the pea cover crop (a cover crop is planted between rows in the Fall in order to add nutrients and make the soil healthier) was vibrantly growing and sending out shoots like crazy. I picked a shoot and found that the flavor was as strong as that of any sugar snap pea, and so now I grow sugar snap peas for the peas, the leaves, the shoots and blossoms. They are a delectable springtime surprise. You only need a handful of them tossed with some lettuce, or if you have several handfuls, you can completely forego the lettuce.
Course: Salad
Cuisine: Californian
Servings: 4
Author: Barbara
Ingredients
  • 4 Handfuls Baby lettuce lightly torn
  • 1 cup or more pea shoots
  • 12 sugar snap peas
  • 1 handful kale flowers optional
  • 3-4 sprigs mint
  • 2 Meyer lemons juiced
  • ¼ cup extra virgin olive oil
  • salt and pepper
Instructions
  1. Gather the ingredients
  2. Lightly tear the baby lettuce, thinly slide the mint, slice the snap peas diagonally.
  3. Break the pea shoots into bite size pieces.
  4. Toss the salad with the dressing. Make the pea shoots, peas, and flowers visible so that each person gets a taste.