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Pea Shoot Salad with Meyer Lemon Vinaigrette


  • Juice and zest of one small Meyer lemon (or one regular lemon if you don't have Meyer lemons)
  • 2 tablespoons rice vinegar
  • 1 teaspoon honey
  • Salt and freshly ground black pepper to taste
  • 6 tablespoons vegetable oil
  • 4 cups pea shoots
  • 4 cups densely packed baby or wild arugula (optional)


In a small bowl, whisk together the lemon juice and zest, vinegar, honey and salt and pepper. Slowly drizzle in the oil, whisking constantly to emulsify. Set aside.

Wash and dry the pea shoots and arugula. If you're using mature arugula, roughly chop it into bite-sized pieces. Put all of the greens in a large bowl.

Add about half the dressing, toss gently and taste. If necessary, add more dressing, salt and pepper. Serve immediately.

Adapted from Food52

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