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Pea Shoots & Asparagus Salad with Lemon Dressing


  • 2 cups pea shoots, rinsed and patted dry

  • 2 cups asparagus, rinsed and trimmed

  • Lettuce, rinsed and patted dry

  • Shredded zest and juice of 1 Meyer lemon

  • ¼ cup extra virgin olive oil

  • Freshly ground pepper & sea salt


  1. Bring a medium pot of salted water to a boil over high heat. Drop in the chopped asparagus and cook for 3 minutes, until tender when pierced with a fork. Immediately remove from the pot and put into a bowl of ice water to halt cooking. Drain asparagus and chop into bite sized pieces.

  2. In a small bowl, whisk together the zest and juice of 1 lemon with olive oil, salt, and pepper. You may want to add a 1/4tsp of sugar if using a regular lemon (Meyer lemons are sweeter)

  3. In a large bowl, combine pea shoots, asparagus, and lettuce. Toss with dressing to coat and enjoy!

Adapted from a recipe by Williams Sonoma

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