Pea shoot & snap pea salad

Serves 4


4 cups pea shoots or sunflower shoots

8 ounces snap peas, trimmed and sliced on the diagonal

1/4 cup toasted sunflower seeds

1/8 cup chopped fresh tarragon

1 tablespoon rice vinegar

2 teaspoons minced shallot

1/4 teaspoon salt

1/4 teaspoon ground pepper

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Whisk oil, vinegar, shallot, salt and pepper in a large bowl. Add pea shoots (or sunflower shoots), snap peas, sunflower seeds and tarragon; gently toss to coat.

Recipe by Eating Well Magazine, March/April 2016