Pea shoot and sprout salad

Name: Pea shoot and sprout salad
Yield: Serves 10
Cuisine: British recipes
Ingredients: 200g pea shoots; 250g mixed sprouts or beansprouts; 1 cucumber, halved lengthways; 250g sugar snap peas, thickly sliced; 2 little gem lettuces, halved lengthways and shredded; For the dressing; 6 tbsp extra-virgin olive oil; Juice of 1 lemon; 1 tsp Dijon mustard; 1 tbsp runny honey

Easy
June 2007

Easy
June 2007

Test kitchen approved

Serves 10
Ready in 20 min

This easy-to-make pea shoot and sprout salad recipe is perfect as part of a buffet. It’s also great for vegetarians.

Vegetarian recipes

Nutrition: per serving

Calories: 90kcals
Fat: 7g (1g saturated)
Protein: 2.9g
Carbohydrates: 4g (3.3g sugar)
Salt: 0.1g

Nutrition: per serving

Calories: 90kcals
Fat: 7g (1g saturated)
Protein: 2.9g
Carbohydrates: 4g (3.3g sugar)
Salt: 0.1g

Save recipe

Save

Save recipe Print

Rate

Ingredients

200g pea shoots
250g mixed sprouts or beansprouts
1 cucumber, halved lengthways
250g sugar snap peas, thickly sliced
2 little gem lettuces, halved lengthways and shredded

For the dressing

6 tbsp extra-virgin olive oil
Juice of 1 lemon
1 tsp Dijon mustard
1 tbsp runny honey

Method

Toss the pea shoots and sprouts together in a large bowl.
Remove the cucumber seeds with a spoon, then slice. Add to the bowl, along with the sugar snaps and lettuce.
Mix the dressing ingredients and season. To serve, pour the dressing over the salad and toss well.