Califonia Bountiful
Side Dish

Pea shoot salad with apricots

Jennifer Eubanks says there's a lot to love about pea shoots and other microgreens and sprouts: "They're packed with nutrients, for one thing. I just eat them as salad, but you can put them in a wrap or on top of anything. They're not just garnish."

Jennifer Eubanks
Hillcrest Catering at The Plaza Room, Yuba City 

Print Recipe

To print this recipe, choose a print size:



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

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

Follow us on: Facebook Twitter YouTube Pinterest Pinterest