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Pea Shoot Spring Salad with Radishes & Lemon Vinaigrette (10-Minute Lunch)

Pea Shoot Spring Salad with Radishes & Lemon Vinaigrette (10-Minute Lunch)

10 min

· Serves 2

· Updated March 17, 2026

ChefPax Microgreens test kitchen — grown and curated in Manor, TX
Tender pea shoots tossed with sliced radishes, snap peas, Parmesan shavings, and a bright lemon-Dijon vinaigrette.
salad
lunch
vegetarian
no-cook
spring
Available Saturdays at SFC Farmers Market

South First location, 9AM–1PM. See market details →

Ingredients

  • 2 cups pea shoots

  • 1 cup snap peas, halved

  • 4 radishes, thinly sliced

  • 1/4 cup Parmesan shavings

  • 2 tbsp olive oil

  • 1 tbsp lemon juice

  • 1 tsp Dijon mustard

  • Salt & pepper

Instructions

  • 1

    Whisk olive oil, lemon juice, and Dijon together; season with salt and pepper.

  • 2

    Combine pea shoots, snap peas, and radishes in a bowl.

  • 3

    Toss with dressing and top with Parmesan shavings.

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