Ever find yourself sitting around fretting about what to do with all those pea shoots? ME TOO. Somewhere between the U.S. and Canada I found myself loaded down with a slightly embarrassing number of pea shoots (don't ask). Running out the door to the airport, I hastily threw together what turned out to be a simple and delicious way to eat your way free from pea shoot bondage. The tart sweetness of the berries combined with the creaminess of the avocado and clean crunchiness of the sprouts makes dressing unnecessary, but if dressing is a must, I'd go with a simple lime vinaigrette and a sprinkle of sea salt and call it a day.
I recommend you chop up the pea shoots before assembling the salad, unless you want an unsightly mess of unwieldy shoots sticking out your mouth as you chew... Which may or may not be what happened to me while at LGA waiting for Air Canada flight 591 to Ottawa. Sorry to all in the departures area for my honey badger don't care pea shoots attitude, and the mess that ensued, but I was really hungry.
Pea Shoots Salad
1 cup pea shoots, chopped into bits that will fit in your hungry mouth
1/2 cup raspberries (if in Baghdad, substitute sliced peaches or pears - though the pop of color won't be quite as nice so you'll have to squint your eyes and imagine raspberries as you eat)
1/2 cup avocado, diced into small pieces
1 cucumber, split lengthwise and sliced
Sprinkle of black pepper
Toss. Add a lime vinaigrette (1 tsp olive, avocado or macadamia nut oil whisked with a half teaspoon vinegar, squirt of lime, dash of agave and sprinkle of sea salt) if desired. Serves one.
I recommend you chop up the pea shoots before assembling the salad, unless you want an unsightly mess of unwieldy shoots sticking out your mouth as you chew... Which may or may not be what happened to me while at LGA waiting for Air Canada flight 591 to Ottawa. Sorry to all in the departures area for my honey badger don't care pea shoots attitude, and the mess that ensued, but I was really hungry.
Pea Shoots Salad
1 cup pea shoots, chopped into bits that will fit in your hungry mouth
1/2 cup raspberries (if in Baghdad, substitute sliced peaches or pears - though the pop of color won't be quite as nice so you'll have to squint your eyes and imagine raspberries as you eat)
1/2 cup avocado, diced into small pieces
1 cucumber, split lengthwise and sliced
Sprinkle of black pepper
Toss. Add a lime vinaigrette (1 tsp olive, avocado or macadamia nut oil whisked with a half teaspoon vinegar, squirt of lime, dash of agave and sprinkle of sea salt) if desired. Serves one.
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