This recipe was shared with us by our friends John and Brennan, and it's a great use of pea shoots.
For the dressing:
1 tablespoon extra-virgin olive oil
1 tablespoon balsamic vinegar
2 tablespoons freshly-squeezed orange juice
Zest of 1 orange
1 tablespoon lime juice
1 tablespoon chopped fresh dill
Sea salt
Freshly ground black pepper
In a small skillet over medium heat, prepare dressing by whisking together olive oil, vinegar, orange juice, zest, lime juice, and dill. Season to taste with salt and pepper and simmer until just heated through.
For the salad:
½ small red onion, minced
1 large carrot, finely chopped
2-3 red radishes, thinly sliced
1 ½ cups cooked chickpeas
4 cups water
½ red bell pepper, finely chopped
2 avocados, peeled, pitted, and diced
1 cup pea shoots, washed
Place onion, carrot, radishes, and chickpeas in large bowl. Bring water to boil and pour over vegetables. Let sit 2-3 minutes to soften vegetables. Drain water well. Add red pepper, avocadoes, and pea shoots to salad and drizzle dressing evenly over the top. Toss to coat and serve warm.
1 tablespoon extra-virgin olive oil
1 tablespoon balsamic vinegar
2 tablespoons freshly-squeezed orange juice
Zest of 1 orange
1 tablespoon lime juice
1 tablespoon chopped fresh dill
Sea salt
Freshly ground black pepper
In a small skillet over medium heat, prepare dressing by whisking together olive oil, vinegar, orange juice, zest, lime juice, and dill. Season to taste with salt and pepper and simmer until just heated through.
For the salad:
½ small red onion, minced
1 large carrot, finely chopped
2-3 red radishes, thinly sliced
1 ½ cups cooked chickpeas
4 cups water
½ red bell pepper, finely chopped
2 avocados, peeled, pitted, and diced
1 cup pea shoots, washed
Place onion, carrot, radishes, and chickpeas in large bowl. Bring water to boil and pour over vegetables. Let sit 2-3 minutes to soften vegetables. Drain water well. Add red pepper, avocadoes, and pea shoots to salad and drizzle dressing evenly over the top. Toss to coat and serve warm.
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