Pea shoot and baby arugula salad with meyer lemon vinaigrette
Delight in the vibrant flavors of pea shoot and baby arugula salad, drizzled with a zesty Meyer lemon vinaigrette. A refreshing culinary experience awaits!
Ingredients:
- Juice and zest of one small Meyer lemon
- 2 tablespoons rice vinegar
- 1 teaspoon honey
- Salt and freshly ground black pepper to taste
- 6 tablespoons vegetable oil
- 4 cups densely packed pea shoots
- 4 cups densely packed baby or wild arugula
Instructions:
- Combine the lemon juice and zest, vinegar, honey, salt, and pepper in a small bowl. Gradually pour in the oil while continuously whisking to create an emulsion. Set aside.
- Clean and pat dry the pea shoots and arugula. For mature arugula, you can roughly cut it into smaller pieces. Place all the greens in a spacious bowl.
- Mix in approximately half of the prepared dressing, gently mix, and taste. Adjust with more dressing, salt, or pepper if needed. Serve promptly.
Summary:
- Calories: 844 kcal
- Fat: 85 g
- Protein: 7 g
- Carbs: 22 g
- Potassium: 1101 mg
- Magnesium: 142 mg