Radish and Pea Shoot Salad with Lemon-Herb Vinaigrette

By AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A vibrant, crisp salad featuring peppery radishes, tender pea shoots, and a zesty lemon-dill dressing for a refreshing spring starter. This American-inspired salad recipe (vegan), ready in about 10 minutes, pairs baby greens, 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

1. Step 1: Whisk lemon juice, Dijon mustard, olive oil, honey, salt, and pepper in a small bowl until emulsified and smooth.
2. 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.
3. Step 3: Divide salad among plates and sprinkle with fresh chives. Serve immediately while ingredients remain crisp.