Pea Shoot Salad with Creamy Lemon Vinaigrette

By Stonyfield

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.

Ready In: 11 mins

Level: Easy

Prep: 10 mins

Cook: 1 min

Yields: 6 Servings



  • 6 oz Stonyfield Organic Fat Free Lemon Yogurt
  • 1/4 c lemon juice
  • 1 T extra virgin olive oil
  • 1/2 t Dijon mustard
  • 1/2 t salt
  • 1/4 t black pepper

  • Salad

  • 4 oz sugar snap peas (trimmed)
  • 4 oz snow peas (trimmed)
  • 1/2 c frozen peas (thawed)
  • 1/2 c frozen shelled edamame (thawed)
  • 7 oz pea shoots (washed, dried and long stems trimmed)
  • 1 small head Bibb lettuce (washed, dried and chopped)
  • 1 c baby carrots (cut diagonally into thin slices)
  • directions

    Step 1

    In a small bowl, whisk together the yogurt, lemon juice, olive oil, mustard and salt and pepper; set aside.

    Step 2

    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.

    Step 3

    Place pea shoots, lettuce and carrots in a serving bowl and add cooked pea mixture. Drizzle dressing over top and toss gently. Serve immediately.

    make it with yogurt instead!