Pea Shoot Salad

Have you ever heard of pea shoots?  They arrived in our organic vegetable and fruit delivery last week.  They are the young shoots of pea plants before they bloom and produce the peas in their pods.  They are a popular salad ingredient, so I made the following recipe to try out some of my vegetables.

Pea Shoot Salad

Pea Shoots
Garlic Greens
Rainbow Organic Carrots, Sliced
Fresh Radishes, Sliced
Fresh Asparagus

Raspberry Viniagrette Dressing (homemade)

Wash and break pea shoots into 6 inch segments.  Rinse and chop garlic greens.  Peel and slice carrots into 4 inch lengths, and cut in half.  Remove woody ends of asparagus stalks.

Put carrots and asparagus in a bowl, and lightly toss with two tablespoons olive oil.  Heat BBQ grill to medium-high heat, and place carrots and asparagus in a grill basket on the BBQ.  Cook for 4-5 minutes, turning asparagus and carrots once.

Place pea shoots, radishes, and garlic greens in a large salad bowl.  Add grilled carrots and asparagus, and drizzle all with Raspberry Viniagrette Dressing, and serve immediately.  The pea shoots are rich in Vitamin C.