Pea Shoots, Mango and Smoked Salmon Salad
Pea shoots, a well-kept secret for far too long, are taking the food world by storm, revitalizing not only salads, but stir fries, pastas and risottos. Whereas traditional garden peas take a whole summer to grow; pea shoots are harvested after just 2-4 weeks, when the leaves are tender, young and literally bursting with a distinctive pea flavor. I’ll be sprouting these all summer long and probably indoors throughout next winter too!
I love the fresh crispness pea shoots bring to salads. Not only are they tasty, they’re packed with high levels of vitamin C and A. This recipe is meant to be a flexible guideline; quantities will depend on how many people you are serving and how many pea shoots you have on hand. And of course, you can use chicken instead of smoked salmon, and mix and match any combination of fruits, vegetables and nuts that you want.
2 slices smoked salmon, cut into small pieces
1 mango, peeled and cut into small cubes
4 Persian cucumbers, peeled and sliced
3 Campari tomatoes, cut into small pieces
5 spring onions, peeled and minced
2-3 cups pea shoots, coarsely chopped
1 lemon, juiced
2 teaspoons extra virgin olive oil
Combine salad ingredients and then drizzle with the lemon juice and olive oil just before serving. Delicious with warm, crusty bread.
Try making your own tea smoked salmon!
Try growing your own micro greens! What you need, besides your seeds of choice: hydroponics grow pads, garden trays with drain holes, and drip trays.
If you make this recipe, snap a pic of your dish and hashtag it #kellylenihancooks. I'd love to see your creations on Instagram, Facebook, and Twitter!
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