Pea Shoot Salad with Fava Beans

Source:

Kimberley Hasselbrink, The Year in Food

Yield: 4 Servings

INGREDIENTS

4 ounces pea shoots
1 pound fava beans, outer shell removed
4 radishes, thinly sliced
¼ cup sliced almonds
1 avocado, halved and sliced lengthwise
3 tablespoons olive oil
1 tablespoon Balsamic vinegar
salt + pepper

PREPARATION

1. Bring a small pot of water to a boil. Blanch the fava beans 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.

2. Whisk together the olive oil and Balsamic vinegar. Add salt and pepper to taste.

3. 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!

Photo and text courtesy of The Year in Food.

About CUESA

CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to cultivating a sustainable food system through the operation of the Ferry Plaza Farmers Market and its educational programs. Learn More »