This pea tendril salad with honey lemon dressing uses late harvest baby pea tendrils and sweet cherry tomatoes. It’s light and bursting with flavor. This salad couldn’t be easier to throw together.
I found tender pea tendrils at my local farm stand and used them in a delicious side salad for dinner last week. The citrusy sweet dressing was perfect with the pea tendrils and ripe cherry tomatoes. I topped the salad with a handful of pistachio nuts to add salt and crunch.
This will make about 6 side servings.
Tips
- Use small pea tendrils. Larger pea tendrils can be tough.
- If you cannot find pea tendrils, use baby lettuce. (I like Little Leaf Farms baby lettuces.)
Ingredients
Here’s what you need to make this pea tendril salad.
- 2 teaspoons honey
- 2 tablespoons lemon juice
- 1/3 cup olive oil
- 1/2 teaspoon kosher salt
- A couple pinches of chipotle pepper powder (or a pinch of cayenne pepper)
- 1/8 teaspoon cardamom
- 6 ounces of small pea tendrils
- 1/2 pint cherry tomatoes (about 15 tomatoes), cut in half
- 1/4 cup roasted, salted and shelled pistachios
Directions
Make the dressing. In a small bowl, whisk the honey and lemon juice together. Add the olive oil, salt, pepper and cardamom. Whisk everything and set it aside.
Add the pea tendrils and cherry tomatoes to a serving bowl.
When you are ready to serve the salad, add the dressing and pistachio nuts and toss everything together.
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