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Pea Shoot & Snap Pea Salad with Sunflower Seeds

  • 20 m
  • 20 m
EatingWell Test Kitchen
“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.”


    • 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


  • 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.
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