I love summer! Sunlight! Longer days! The smell of saltwater and sunscreen! And VEGGIES!!!
I went a little crazy at the farmer’s market this week and got lots of PEAS. All different varieties and types. I’ve never seen pea greens and tendrils before, but they were all bunched up and looked healthy and tasty so I thought I’d give it a try. Along with the sugar snap peas, shelling sweet peas, and pea shoots I picked up I decided to make a Pea Extravaganza Salad.
This salad is a combo of all of the above. Four different types of peas tossed with some crunch pepitas, salty capers and a lemon honey vinagrette. Simple, tasty and super fresh. I swear, eating this is like getting in a weeks worth of veggies. It’s so filling and packed with healthy vitamins.
This is a big recipe – serves 4 for dinner portions and will go nicely with some fish or chicken. I may even add some fresh goat cheese next time.
1lb fresh pea greens and tendrils, washed and dried
2 cups pea shoots, washed and chopped
1 cup fresh shelled peas, washed
1 cup fresh sugar snap peas, trimmed and washed
1/4 cup raw pepitas
2 tbsp capers
juice and zest of 1 lemon
2 tbsp extra virgin olive oil
1 tbsp raw honey
1 tbsp white wine vinegar
Step by Step Instructions:
1. Steam peas and snap peas for 3-4 minutes, until tender, cool and set aside
2. In a large salad bowl, toss greens, tendrils, shoots, peas, and snap peas
3. Whisk together lemon juice and zest, oil, honey, and vinegar
4. Dress salad and toss with capers and pepitas
5. Serve with some ground black pepper