Radish and Pea Shoot Salad with Lemon-Herb Vinaigrette
A vibrant, crisp salad featuring peppery radishes, tender pea shoots, and a zesty lemon-dill dressing for a refreshing spring starter. This american-inspired salads (vegan) ready in about 10 minutes pairs baby greens, thinly sliced radishes, pea shoots into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 120 calories and feeds 2, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 cups baby greens
- 1/2 cup, thinly sliced radishes
- 1/2 cup pea shoots
- 1/4 cup, halved cherry tomatoes
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 tbsp olive oil
- 1/2 tsp honey
- 1/4 tsp salt
- 2 tbsp, chopped fresh chives
Instructions
- Step 1: Whisk lemon juice, Dijon mustard, olive oil, honey, salt, and pepper in a small bowl until emulsified and smooth.
- Step 2: In a large bowl, combine baby greens, sliced radishes, pea shoots, and halved cherry tomatoes. Pour dressing over salad and toss gently until evenly coated.
- Step 3: Divide salad among plates and sprinkle with fresh chives. Serve immediately while ingredients remain crisp.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Radish and Pea Shoot Salad with Lemon-Herb Vinaigrette take to make?
Total time is about 10 minutes (10 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Radish and Pea Shoot Salad with Lemon-Herb Vinaigrette?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep baby greens from drying out.
Can I substitute ingredients in Radish and Pea Shoot Salad with Lemon-Herb Vinaigrette?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Radish and Pea Shoot Salad with Lemon-Herb Vinaigrette for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Radish and Pea Shoot Salad with Lemon-Herb Vinaigrette vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Added some red pepper flakes for heat — highly recommend.
- ★★★★★
Made with what I had on hand and it still came out great.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
