Spring Pea Salad with Shoots & Mint

Spring Pea Salad with Shoots & Mint

Recipe by Hilary Malone of Sea Salt Food Co

Serving Size: 6 cups


  • 4 cups (1L) loosely packed Eatmore Sprouts Pea Shoots (approx. 2 packages)
  • 1 cup (250ml) shelled peas or frozen
  • ¼ cup (60ml) fresh mint, rough chop
  • ½ cup (125ml) radish, shaved
  • 1½ tbsp. (225ml) lemon juice
  • 3 tsp. (15ml) Dijon
  • 1 clove garlic, minced
  • 1 tsp. (5ml) honey
  • ¼ cup (60ml) olive oil
  • ½ cup (125ml) parmesan cheese, shaved


  • Bring 2 cups (500ml) of water to a boil in a medium saucepan.
  • Add peas and cook for 1 minute.
  • Drain and plunge into ice water. Drain and set aside.
  • Combine the peas, Pea Shoots, radish and mint in a large bowl.
  • In a small bowl, combine lemon juice, Dijon, garlic and honey. Slowly whisk in oil and season to taste with salt and pepper.
  • Toss salad with enough dressing to lightly coat.
  • Season with salt and pepper and top with parmesan cheese.