Pea shoots are the perfect starting point for a salad that absolutely celebrates spring. Fava beans, radishes, avocado and almonds give depth, texture and contrast to this bright salad. —theyearinfood
pea shoots (not to be confused with pea sprouts)
fava beans, shelled
radishes, thinly sliced
avocado, halved and sliced lengthwise
salt + freshly ground pepper to taste
In This Recipe
Bring a small pot of water to a boil. Blanch the favas for no more than two minutes. Place them in an ice bath. When cool, remove the inner shell by either popping the bean out with your fingers or using a paring knife. Set aside.
Whisk together the olive oil and Balsamic vinegar. Add salt and pepper to taste.
Toss the pea shoots, radishes and slivered almonds with the dressing. Divide salad among four plates. Top each plate with a quarter of the fava beans and a quarter of the avocado. Serve and enjoy!