This salad is a favourite for both my partner and I through the summer months. We only make it when returning from the farmer’s market during the height of snap pea season. Perhaps its limited availability is what makes it so special for us both. What’s certain is that the crisp and invigorating flavours coupled with the freshest of produce make for an incomparable treat. Or maybe it’s the flowers. Regardless, shove over iceberg lettuce and let in the tender sprouts and pea shoots of the season.
Yield: 2 servings (or 1 meal-sized serving)
What you need:
- 1 tablespoon virgin, cold-pressed sunflower oil (it should smell and taste like sunflower seeds – this is the stuff for salads you don’t heat up)
- juice of 1/2 a lime
- a large handful of fresh dill weed, chopped (1/3 to 1/2 a cup chopped)
- herb salt to desired level
- freshly ground pepper (optional)
- 1 scallion, green parts only, thinly sliced on the diagonal
- 12 snap pea pods, sliced on the bias into 1/4” slices
- 2 cups sunflower seed sprouts
- 1-1/2 cups coarsely chopped pea shoots (or more sunflower seed sprouts)
- 2 tablespoons dry toasted sunflower seeds
- borage flowers to garnish (optional)
What you do:
- Whisk together the sunflower oil, lime juice, dill weed, herb salt and pepper (if using) in the bottom of a mixing bowl large enough to hold all the ingredients.
- Add the sliced scallions and snap peas and mix to coat in the dressing.
- Add the sprouts and toasted seeds and mix to coat in the dressing.
- Serve, garnished with borage flowers if desired.
- Add some grilled tofu or tempeh, cut into crouton-sized pieces, to the salad to make it a more substantial main course.
- Replace the sunflower oil and seeds with pumpkin seed oil and seeds. Garnish with sliced squash blossoms instead of borage.
- Omit the dill, snap peas and pea sprouts. Use 3-1/2 cups of sunflower seed sprouts and add 1 cup of grilled, sliced, oyster mushrooms to the salad. For this variation, use tamari to taste intead of herb salt in the dressing, swap the lime juice for lemon or 2 tablespoons of sweet brown rice vinegar, and feel free to add a splash of ginger juice if you like a little bite while you’re at it.