Pea Shoot Salad
I made this salad with the first produce I harvested from the farm. The pea shoots came up early and needed to be cut back, so I got to share them with visiting friends. This simple salad was a big hit! It really highlights the fresh pea shoots and radishes.
Note: Pea shoots are also great on a sandwich, lightly sauteed, or made into a pesto.
Time: 10 minutes
- About ¼ lb of pea shoots (enough to fill a salad serving bowl)
- 4 small radishes
- ⅓ cup crumbled feta cheese
- Juice of half of lemon
- Olive oil (to taste)
- Salt and pepper (to taste)
Slice radishes as thinly as possible. Rough chop pea shoots.
Combine pea shoots, radishes and crumbled feta in a bowl. Add lemon juice, drizzle olive oil over top, and add salt and pepper.
Toss everything together and enjoy!
This salad is best served immediately but will last one day in the refrigerator.