This fresh and vibrant pea shoots salad is complemented with tender mint leaves, sweet carrot ribbons, and salty parmesan cheese. A tangy, creamy vinaigrette dressing perfectly finishes the salad.
Pea shoots have a mild pea flavor and tender, yet crisp stems and leaves. They make a great addition to any salad, but they are the star of the show in this recipe.
Here is Why This Recipe Works
The mild pea flavor of the pea shoots perfectly contrasts the rich, saltiness of the Parmesan.
The tender mint leaves introduce a subtle, refreshing undertone, while the carrot ribbons contribute a satisfying crunch and sweetness.
The creamy vinaigrette, with its contrasting sweet and tangy notes, enhances all the flavors without overpowering them. The result is a balanced, flavorful salad where each ingredient shines.
The Ingredients For Pea Shoot Salad
Here is a list of the ingredients you will need for this recipe. Scroll down to the printable recipe card for all the details.
- Pea shoots. You can find these in your local Farmer’s market or grow them yourself and have pea shoots all year.
- Mint leaves. Try choosing the young, tender mint leaves, as the more mature mint leaves can have a bitter taste.
- Carrots.
- Radishes.
- Parmesan cheese
- Vinaigrette. The vinaigrette is a simple combination of extra virgin olive oil, lemon juice, honey, garlic and seasonings. I added Greek yogurt to give it a slight tang and creamy texture.
What are Pea Shoots?
Pea shoots are the curly tendrils and tender leaves of a pea vine. They are actually edible and have a distinct pea flavor. Occasionally, I find them in the local farmers market but they are quite easy to grow.
He used dried peas, (the kind sold for cooking), but I bought a 1-pound bag of seeds at Amazon and grew four flats of these babies. I have been clipping and eating the leaves for two weeks now.
You can eat pea shoots raw or cooked, but my favorite way to eat them is in a simple salad that lets the mild pea flavor and freshness shine. They can turn a simple salad into something extraordinary.
How to Make Salad with Pea Shoot
Here is a brief overview to get an idea of what to expect with the recipe. Scroll down to the printable recipe card for all the details.
Salad
- Place the pea shoots, mint, and parsley in a large serving bowl.
- Run a vegetable peeler down the length of the carrots, shaving off long ribbons into the bowl, and toss with the greens. Use a vegetable peeler to shave thin pieces of Parmesan over the top.
Vinaigrette
- Whisk the vinaigrette ingredients together in a small bowl or shake in a container with a tight lid. Drizzle over the salad when it is time to serve. Season with additional salt and pepper as desired.
Variations
- Protein-Packed: For a protein boost, consider adding grilled chicken slices, hard boiled eggs, or slices of broiled pork chop.
- Versatile: Make a hearty, protein packed salad by adding chickpeas or cannellini beans. The legumes will add flavor and make it more filling.
- Nutty Crunch: Sprinkle a handful of toasted almonds or brown sugar walnuts over the salad for added texture and nutty flavor.
The beauty of salads is their versatility. Don’t be afraid to play around with what you have in the kitchen and create a salad that is unique to you.
Serving Suggestions
This pea shoot salad makes a great side dish to accompany grilled meats or fish for a well-rounded meal. It also makes a great side to a soup and salad combo (or a salad and sandwich combo). Just serve a hunk of crusty sourdough spelt bread on the side. Here are some lunch ideas.
Salad and Sandwich Combo
Serve the salad with one of these sandwiches.
- chicken Bahn Mi sandwich
- chicken caesar sandwich
- chicken bacon ranch sandwich
- rosemary chicken salad sandwich
Soup and Salad Combos
Serve the chicken cauliflower soup with one of these salads.
Storage
Here are some tips to help keep your salad crisp and fresh.
- Avoid dressing your salad before storing it. The dressing will make the salad wilt. Instead, store the dressing separately and add it just before serving the salad.
- Use a crisper drawer if your fridge has one and place a damp paper towel over the salad greens. Another tip that helps is to keep the salad in produce bags that help keep greens fresh.
- Eat the salad within 2 to 3 days.
More Salad Recipes
- blackberry feta salad
- kale salad with blueberries
- broccoli kale salad
- black rice salad with mango
- green mango salad
Pea Shoots Salad
Ingredients
- 4 cups fresh pea shoots
- 1 cup fresh mint leaves loosely packed
- 4 radishes thinly sliced
- 2 carrots scrubbed clean
- 2 ounce chunk of Parmesan cheese
Vinaigrette
- 3 tablespoons lemon juice
- 3 tablespoons non-fat Greek yogurt
- 3 tablespoons extra virgin olive oil
- 2 tablespoons honey
- 1 garlic clove finely minced
- ¼ teaspoon salt
- freshly ground black pepper
Instructions
Salad
- Place the pea shoots, mint, and radish slices in large serving bowl. Run a vegetable peeler down the length of the carrots, shaving off long ribbons into the bowl and toss with the greens. Use a vegetable peeler to shave thin pieces of Parmesan over the top.
Vinaigrette
- Whisk the vinaigrette ingredients together in a small bowl or shake in a container with a tight lid. Drizzle over the salad when it is time to serve. Season with additional salt and pepper as desired.
