Sugar Snap Pea and Pea Shoot Salad

 More Terrific Salads



  • 1/2 pound sugar snap peas, trimmed and sliced lengthwise in thirds

  • 3 1/2 ounces pea shoots (4 cups)

  • 3 tablespoons chopped tarragon

  • 1 1/2 tablespoons fresh lemon juice

  • Salt and freshly ground pepper

  • 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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