Spring Salad with Pea Tendrils, Snap Peas, and Lemon Vinaigrette
Ingredients
The salad
-
4
cups
fresh pea tendrils, including stems, leaves, and flowers
-
2
cups
fresh snap peas
-
¼
cup
pumpkin seeds
Lemon Vinaigrette
-
1
whole
lemon
-
1 ½
tablespoons
extra virgin olive oil
-
to taste
optional
sea salt
Instructions
- Tear the pea tendrils into small, bite-size pieces and place in a medium salad bowl.
- Trim the snap peas and add them to the bowl.
- Add the pumpkin seeds to the salad.
- In a small dish, combine the juice and zest of the lemon, olive oil, and optional salt, then whisk together.
- Drizzle the vinaigrette over the salad, toss gently, and serve immediately.
Nutrition Facts (estimated)
Servings
4
Calories
104
Total fat
7g
Total carbohydrates
8g
Total protein
2g
Sodium
3mg
Cholesterol
0mg
You might also like