PEA SHOOT SALAD RECIPES

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PEA SHOOT SALAD RECIPE | DELICIOUS. MAGAZINE



Pea shoot salad recipe | delicious. magazine image

This salad is the perfect summery side dish – not only does it taste great, it looks pretty on the table too.

Provided by delicious. magazine

Total Time 0 minutes

Yield Serves 6

Number Of Ingredients 11

200g podded broad beans
150g fresh peas
½ tsp Dijon mustard
Small bunch of fresh mint, chopped
Juice of half a lemon
1 tbsp avocado oil
1 tbsp extra-virgin olive oil
150g pea shoots
1 peeled lemon, segmented
Edible flowers
Fresh baby mint leave

Steps:

  • Put the broad beans in a pan of boiling salted water, then simmer for 30 seconds or so. Remove with a slotted spoon, then refresh in iced water. Slip off their tough green skins and set aside. Bring the pan of water back to the boil, then blanch the peas for 30 seconds. Drain, refresh in iced water to prevent them from cooking any further, then drain again.
  • In a small bowl, whisk the mustard with the mint and lemon juice. Whisk in the avocado oil and extra-virgin olive oil. Season with a pinch each of salt, pepper and sugar, then set aside. Tip the broad beans, peas and pea shoots into a salad bowl along with the lemon segments. Drizzle over the dressing and toss gently to combine. Scatter with edible flowers and mint leaves, then serve.

Nutrition Facts : Calories 86kcals, FatContent 4.8g (0.8g saturated), ProteinContent 4.8g, CarbohydrateContent 6g (1.8g sugars), FiberContent 4.8g

PEA SHOOT & CRISPY HAM SALAD RECIPE | EATINGWELL



Pea Shoot & Crispy Ham Salad Recipe | EatingWell image

Pea shoots are the tender leaves and stems of sugar snap pea plants--not to be confused with the more delicate pea sprouts, which, like microgreens, are the sprouted seeds. Turn leftover ham into a crouton-esque topping with a quick sear in a hot pan.

Provided by Adam Dolge

Categories     Healthy Arugula Recipes

Total Time 25 minutes

Number Of Ingredients 10

4 tablespoons extra-virgin olive oil, divided
4 ounces diced ham (scant 1 cup)
1 tablespoon whole-grain mustard
5 tablespoons cider vinegar, divided
1 cup peas, fresh or frozen
¼ teaspoon ground pepper
1 tablespoon chopped fresh tarragon
4 cups baby arugula
3 cups pea shoots
½ cup toasted unsalted sunflower seeds

Steps:

  • Heat 1 tablespoon oil in a medium skillet over medium-low heat. Add ham and cook, stirring occasionally, until crispy, 8 to 10 minutes. Using a slotted spoon, transfer the ham to a plate.
  • Add mustard to the pan and scrape up any browned bits. Stir in 4 tablespoons vinegar and the remaining 3 tablespoons oil. Add peas and pepper; cook, stirring occasionally, until the peas are tender, 3 to 4 minutes. Remove from heat and let cool for 5 minutes. Stir in tarragon and the remaining 1 tablespoon vinegar.
  • Place arugula and pea shoots in a large bowl. Add the pea mixture and toss well to combine. Top with the ham and sunflower seeds.

Nutrition Facts : Calories 331.5 calories, CarbohydrateContent 14.4 g, CholesterolContent 12.8 mg, FatContent 24.9 g, FiberContent 5.5 g, ProteinContent 12.8 g, SaturatedFatContent 3.4 g, SodiumContent 500 mg, SugarContent 5 g

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