Pea Shoot & Snap Pea Salad with Sunflower Seeds

Pea Shoot & Snap Pea Salad with Sunflower Seeds

1 Review
From: EatingWell Magazine, March/April 2016

Grassy, sweet pea shoots add another layer of pea flavor to this light spring salad recipe. Look for them near other sprouts or at Asian markets and farmers' markets.

Ingredients 4 servings

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  • 2 tablespoons avocado oil or extra-virgin olive oil
  • 1 tablespoon rice vinegar
  • 2 teaspoons minced shallot
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper
  • 4 cups pea shoots or sunflower sprouts
  • 8 ounces snap peas, trimmed and sliced on the diagonal
  • ¼ cup toasted sunflower seeds
  • ¼ cup chopped fresh tarragon

Preparation

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  • Ready In

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

Nutrition information

  • Serving size: 1¼ cups
  • Per serving: 167 calories; 11 g fat(1 g sat); 4 g fiber; 13 g carbohydrates; 5 g protein; 43 mcg folate; 0 mg cholesterol; 6 g sugars; 0 g added sugars; 2,425 IU vitamin A; 55 mg vitamin C; 62 mg calcium; 3 mg iron; 149 mg sodium; 216 mg potassium
  • Nutrition Bonus: Vitamin C (92% daily value), Vitamin A (48% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 2 vegetable, 2 fat

Reviews 1

May 02, 2016
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By: Rebecca Grenier
Something different -- especially good if you like Tarragon Fresh spring ingredients like snap peas and sunflower sprouts made a wonderful combination, but were a little pricey at the store I went to. I did enjoy a small amount of this salad, but would not want to eat too much, as the 1/4 cup fresh Tarragon made that flavor a little more pronounced than I would like. Definitely worth a try if you have any of the ingredients growing in your garden. Pros: Delicious, fresh ingredients. A little different from the usual Cons: can be expensive ingredients
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