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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.

Ready in: Level: Easy
Prep: Cook: 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)


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.