Pea Shoot Salad With Pesto Croutons

Cook Time
15 minutes
pea salad

Nutrition Information

Calories 225
Fat 9.8 g
Saturated fat 1.8 g
Cholesterol 82 mg
Sodium 251 mg
Carbs 27.5 g
Fiber 4.6 g
Sugar 5.8 g
Protein 8.6 g
Potassium 82 mg
Health Benefit

Delicate pea shoots need only a kiss of vinaigrette, so be sparing


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  1. Heat the oven to 400 F. In a large bowl, combine the bread cubes and pesto. Mix well to coat the bread thoroughly. Spread on a baking sheet and bake, stirring halfway through, until just golden, about 10 minutes. (Do not overbrown.) Set the baked croutons aside to cool.
  2. In a small glass jar or measuring cup, combine the lemon juice and sugar with a pinch of salt, and stir until dissolved. Add the olive oil, whisking, in a steady stream, until emulsified. Adjust the seasonings to taste, adding salt, sugar, or warm water depending on the acidity of the lemon juice. Set the vinaigrette aside.
  3. Add the pea shoots, chives, cucumber, peas, and eggs to a serving bowl and toss gently to combine. Top with the pesto croutons. Serve the vinaigrette at the table.