Pea Shoot Salad with Creamy Lemon Vinaigrette
Here is a fresh and crunchy salad that will add a bright, colorful contrast to your main dish. This lemony dressing is also delicious as a marinade or drizzled over grilled chicken or shrimp.
In a small bowl, whisk together the yogurt, lemon juice, olive oil, mustard and salt and pepper; set aside.
Bring a pot of salted water to a boil. Add sugar snap peas, snow peas, peas and edamame to pot and cook for 1 minute. Drain, rinse under cold water and blot dry with paper towels.
Place pea shoots, lettuce and carrots in a serving bowl and add cooked pea mixture. Drizzle dressing over top and toss gently. Serve immediately.