Spring Greens: Pea Salad with Yogurt Poppy Seed Dressing

Spring Pea Salad by Sprouting From The Soul

The markets are bursting (finally!) with my favorite produce, like sweet English peas, peppery breakfast radishes, and bright red leaf lettuce.  I incorporated these nutrient dense greens in this weeks salad. 

Pea shoots are the young stems, tendrils, and leaves of English peas. Grassy and sweet like peas, these delicate vines are great to use in salads. In this salad, I added spring onion, which have a milder flavor than full-grown ones, similar to the flavor of a shallot. Use their while and green parts raw as you would scallions for added flavor. Light, refreshing, healthy, full of flavor and so easy to throw together!  what else could you want from a summer salad?  I hope you love as much as i do. 

Spring Pea Salad by Francesca Alfano
Spring Pea Tendril Salad with Yogurt Poppy Seed Dressing



  • 1 bunch red leaf lettuce 
  • 1 1/2 cups fresh peas
  • 1 cup pea shoots
  • 1 bunch breakfast radishes
  • 2 spring onions


  • 1 cup plain organic yogurt
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon poppy seeds
  • 1 tablespoon honey
  • 1 clove garlic, minced
  • Salt and pepper, to taste


Bring a pot of well-salted water to a boil, drop in the peas and let cook for about a minute. Strain out the peas and immerse in ice water for another minute (this is to stop the peas from cooking). Drain and set on a towel to dry. Whisk the ingredients for the dressing together. If you can, let it sit overnight.  Roughly chop the red leaf lettuce, thinly slice onion and radishes. Mix the dressing with salad ingredients. Season with salt and pepper to taste.

Yield: 4 to 6 servings