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

Published: 31 May 07
Updated: 18 Mar 24

Test kitchen approved

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

Serves 10
Ready in 20 min

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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.

Recipe from June 2007 Issue

Nutrition

Nutrition: per serving

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

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