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Fresh Spring Pea Shoot Salad with Shaved Parmesan

fresh spring pea shoot salad - featured image

A light, fresh salad featuring tender pea shoots and shaved Parmesan, dressed with a simple vinaigrette. Perfect for a quick lunch or a stunning starter that celebrates spring flavors.

Ingredients

Scale
  • 4 cups fresh pea shoots (about 120 grams), gently washed and dried
  • 1/2 cup shaved Parmesan cheese (about 50 grams)
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon fresh lemon juice (about half a lemon)
  • 1 teaspoon honey or maple syrup
  • Pinch of flaky sea salt or kosher salt, to taste
  • 1/4 teaspoon freshly ground black pepper
  • Optional: 2 tablespoons toasted pine nuts or slivered almonds

Instructions

  1. Rinse pea shoots gently under cold water and spin or pat dry thoroughly. Place in a large salad bowl.
  2. In a small bowl or jar, combine olive oil, lemon juice, honey or maple syrup, salt, and black pepper. Whisk or shake vigorously until emulsified and slightly thickened. Adjust seasoning to taste.
  3. Using a vegetable peeler, shave Parmesan cheese into thin ribbons.
  4. If using nuts, toast pine nuts or slivered almonds in a dry skillet over medium heat for 2-3 minutes until golden and fragrant. Let cool.
  5. Drizzle the dressing evenly over the pea shoots and toss gently with salad tongs or clean hands to coat without bruising.
  6. Sprinkle shaved Parmesan and toasted nuts on top and toss lightly or leave layered for presentation.
  7. Serve immediately to enjoy the crispness and freshness.

Notes

Dry pea shoots thoroughly to avoid soggy salad. Shave Parmesan instead of grating for better texture and flavor. Toast nuts lightly for extra aroma and crunch. Adjust seasoning carefully to highlight the pea shoots’ natural sweetness. Serve immediately for best freshness.

Nutrition

Keywords: pea shoot salad, shaved Parmesan, spring salad, healthy salad, quick salad, fresh greens, vinaigrette dressing