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Sugar Snap Pea and Pea Shoot Salad

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  1. 1/2 pound sugar snap peas, trimmed and sliced lengthwise in thirds
  2. 3 1/2 ounces pea shoots (4 cups)
  3. 3 tablespoons chopped tarragon
  4. 1 1/2 tablespoons fresh lemon juice
  5. Salt and freshly ground pepper
  6. 2 1/2 tablespoons extra-virgin olive oil
  1. In a bowl, toss the snap peas with the pea shoots and tarragon. Add the lemon juice and season with salt and pepper. Drizzle in the oil, toss well and serve.
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