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Pea Shoot Salad with Creamy Lemon Vinaigrette


Pea Shoot Salad with Lemon Vinaigrette

Here is a fresh and crunchy salad that will add a bright, colorful contrast to your main dish. This lemony dressing is also delicious as a marinade or drizzled over grilled chicken or shrimp.

Ingredients

Dressing:

1 container (6 oz) organic fat-free lemon yogurt 1/2 teaspoon Dijon mustard
1/4 cup lemon juice 1/2 teaspoon salt
1 tablespoon extra-virgin olive oil 1/4 teaspoon black pepper

Salad:

4 oz sugar snap peas, trimmed 7 oz pea shoots, washed, dried, and long stems trimmed
4 oz snow peas, trimmed 1 small head Bibb lettuce, washed, dried, and chopped
1/2 cup frozen peas, thawed 1 cup baby carrots, cut diagonally into thin slices
1/2 cup frozen shelled edamame, thawed

Directions

In a small bowl, whisk together the yogurt, lemon juice, olive oil, mustard, and salt and pepper; set aside.

Bring a pot of salted water to a boil. Add sugar snap peas, snow peas, peas, and edamame to pot and cook for 1 minute. Drain, rinse under cold water, and blot dry with paper towels.

Place pea shoots, lettuce, and carrots in a serving bowl and add cooked pea mixture. Drizzle dressing over top and toss gently. Serve immediately. Makes 6 servings.

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