Crunchy, green, and fresh, pea shoots are the young leaves and tendrils of pea plants. Shoots are typically harvested from snow pea vines, although they can be from any type of edible garden pea. You can find them in your local farmers’ market in spring and early summer. Choose fresh, crisp shoots that include the top pair of small leaves (the tip), delicate tendrils attached to the young stem, and maybe a few larger leaves or even blossoms. 

Pea shoots are fragile and best used within one to two days of harvesting. They are packed with vitamin C and antioxidants and are incredibly versatile. They can be eaten raw, steamed or sautéed and can be added to stir-fries and soups at the end of cooking time. 

Juice of ½ a lime
1 tablespoon honey
½ teaspoon toasted sesame oil
2 tablespoons extra-virgin olive oil
Coarse salt and freshly ground black pepper, to taste
8 ounces fresh pea shoots
2 ounces mixed field greens, baby arugula, or baby spinach
1 cucumber, peeled, quartered lengthwise, seeded, and sliced
1 teaspoon toasted sesame seeds
2 ounces alfalfa or radish sprouts
½ cup crunchy dried roasted peas 

1. In a large salad bowl, whisk together lime juice, honey, sesame oil, and olive oil and season with salt and pepper, to taste. Add pea shoots, greens, cucumber, and sesame seeds, season with salt and pepper, and toss very well until evenly dressed.

2. To serve, divide the greens between 4 plates and top each with some sprouts and a sprinkling of crunchy peas. Serve immediately.