Arugula Salad with Pea Shoots Recipe

Looking for a pea shoots recipe? Tender pea shoots are perfect in salads, like this arugula salad with balsamic vinegar and Parmesan.

Arugula salad with pea shoots recipe

It’s officially spring here in Indiana! In a matter of weeks, the tiny sprouts in our garden have transformed into healthy-looking plants. Alex and I love growing peas, and we’ve heard for a while about how delicious the pea shoots can be, especially in salads. We decided to give it a go with some of our new crop in this arugula salad with pea shoots recipe. And we found them to be just as amazing as advertised – the taste is a burst of intense, pea flavor!

Pea shoots recipe

How to make this arugula salad with pea shoots recipe

Need a pea shoots recipe? For this recipe, you just throw pea shoots into the salad with some delicate spring greens. Then toast up some walnuts in a skillet, stirring often and making sure you keep an eye on it until they’re golden brown and toasty. Throw those in the salad along with some Parmesan cheese shavings and fresh mint. For the dressing, whisk up our famously delicious balsamic vinaigrette salad dressing. One final element to the salad: since we didn’t have fresh peas (yet), we added edamame for a bit of extra protein and sweetness. You could add either fresh peas or edamame, or skip this element all together.

You can use pea shoots in other types of salad, stir fries, mixed in with pasta — or even just munch on them raw as a snack!

Want to make this pea shoots recipe but don’t have pea shoots? Don’t worry, pea shoots are easy to grow – even in a pot on a sunny windowsill!  You also could try to find them at a farmer’s market near you. If you do attempt to grown them, remember that peas like cooler weather, so make sure to protect them from extreme heat.

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This arugula salad with pea shoots recipe is…

Vegetarian and gluten-free. For vegan, plant-based, and dairy-free, omit the Parmesan cheese.

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Arugula Salad with Pea Shoots Recipe


1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)

  • Author: a Couple Cooks
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 20 minutes
  • Yield: 4 1x

Description

Looking for a pea shoots recipe? Tender pea shoots are perfect in salads, like this arugula salad with balsamic vinegar and Parmesan.


Scale

Ingredients

For the arugula salad

  • 8 cups fresh spring greens (arugula, mizuna, red lettuce, etc)
  • 1 cup pea shoots
  • 1 cup edamame (or fresh peas)
  • 1 handful fresh mint (optional)
  • 1/2 cup walnuts
  • Parmesan cheese
  • 1 recipe Best Balsamic Vinaigrette

Instructions

  1. Wash and dry the greens and pea shoots. If using frozen edamame, steam the edamame for about 3 to 4 minutes, then rinse with cold water. Cut the mint into thin strips (chiffonade).
  2. In a dry pan over medium heat, toast the walnuts, stirring frequently, until golden and fragrant, about 3 to 4 minutes. Make sure to watch them constantly so they do not burn.
  3. Make the Best Balsamic Vinaigrette.
  4. To serve, place the greens in serving bowls or plates. Top with pea shoots, edamame, mint, shavings of Parmesan cheese, and toasted walnuts. Drizzle with balsamic vinaigrette and top with fresh ground pepper.

  • Category: Salad
  • Method: Raw
  • Cuisine: American

Keywords: Pea Shoots Recipe, Salad with Pea Shoots, Pea Shoots, Arugula Salad, Balsamic Vinaigrette, Salad Recipes

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About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.

9 Comments

  • Reply
    Katrina @ Warm Vanilla Sugar
    May 3, 2012 at 6:12 am

    This is so pretty! Love all that yummy green!

  • Reply
    Eileen
    May 3, 2012 at 11:54 am

    That is a totally ideal salad–especially with all the spring greens popping up in the farmer’s market. Hooray!

  • Reply
    sarah
    May 3, 2012 at 2:31 pm

    This looks lovely! I’m especially excited about the dressing – honey and balsamic sound perfect together.

    • Reply
      Alex
      May 6, 2012 at 8:32 pm

      Yeah — I think it might be a common dressing throughout the summer :)

  • Reply
    Lida
    May 4, 2012 at 5:55 am

    Thanks for the link to growing pea shoots in a pot. Genius! I just discovered them on a recent trip to Beijing. It was one of the favorite vegetables I discovered while I was there. Bean shoots were also delicious! And the favorite of the trip was lilly bulbs – lovely!

    • Reply
      Alex
      May 6, 2012 at 8:31 pm

      Fun! You should definitely grow some pea shoots, they are so good when they are just out of the soil!

  • Reply
    Courtney Jones
    May 6, 2012 at 9:37 pm

    Love the combination of mint & arugula. I’ve not tried pea shoots, but this salad has convinced me to try some. Love the addition of edamame too. Such a beautiful spring salad. :)

  • Reply
    Elissa
    May 7, 2012 at 8:16 pm

    Your salad looks amazing!

  • Reply
    Amy Hoff
    March 6, 2015 at 7:50 pm

    what herbs do you recommend in place of the pea shoots?

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