• Fast
• Healthy
• Staff Favorite

Ingredients

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

Directions

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.