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Pea shoot salad with apricots

Recipe by:Jennifer Eubanks
Hillcrest Catering at The Plaza Room, Yuba City 


  • Honey citrus dressing
    1/4 cup avocado oil
    2 tbsp. Champagne vinegar
    2 tbsp. honey
    1 tbsp. minced shallots
    Juice of 1/2 orange (about 2 tbsp.)
    Juice of 1/2 lemon (about 1 tbsp.)
    1/4 tsp. kosher salt
  • Salad
    2 (6-oz.) containers pea shoots
    4 apricots, sliced
    1/2 cup sliced almonds, toasted
    1/4 cup sliced scallions
    1/4 cup crumbled goat cheese


For dressing: Place all ingredients in a bowl and whisk, or in a jar with a lid and shake. Dressing can be made and refrigerated a few days in advance, but bring to room temperature before serving.

For salad: Place all ingredients in a bowl and toss gently. Assemble salads on 4 plates and drizzle with 1 tbsp. dressing each.

Serves 4

Photo: © 2017 Matt Salvo

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