Pea Shoots, Radish, and Kumquat Salad Recipe


Nutrition

Cal/Serving: 154
Daily Value: 8%
Servings: 4

Low-Carb
Sugar-Conscious, Kidney-Friendly, Vegan, Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
Fat16g24%
Saturated2g9%
Trans0g0%
Carbs1g0%
Fiber1g2%
Sugars0g0%
Protein2g4%
Sodium153mg6%
Calcium6mg1%
Magnesium42mg10%
Potassium70mg2%
Iron1mg4%
Zinc1mg4%
Phosphorus89mg13%
Vitamin A1IU0%
Vitamin C1mg1%
Thiamin (B1)0mg0%
Riboflavin (B2)0mg1%
Niacin (B3)0mg2%
Vitamin B60mg1%
Folic Acid (B9)5µg1%
Vitamin E3mg16%
Vitamin K2µg2%
Fatty acids, total monounsaturated4g0%
Fatty acids, total polyunsaturated9g0%
Have a question about the nutrition data? Let us know.

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Pea Shoots, Radish, and Kumquat Salad
Valaer Murray

Finally, something to do with those kumquats I bought... Raw radishes are crispy and peppery, but if you sauté them lightly, their sweetness comes out, making a nice counterpoint to the earthy pea shoots and tart kumquat slices. If you don't have kumquats on hand, use thin slices of orange and lemon zest instead.

4
Ratings14

INGREDIENTS

For the vinaigrette:

  • 6-8 kumquats
  • 2 tablespoons Champagne or apple cider vinegar
  • 3 tablespoons grapeseed or canola oil
  • 1 teaspoon salt

For the salad:

  • ¼ cup pepitas (pumpkin seeds)
  • ½ tablespoon olive oil
  • 5 small radishes, sliced
  • 2 pinches of pepper
  • 3 ½ ounces of pea shoots, washed and ¼ inch trimmed from stems
  • 4 kumquats, sliced thinly

DIRECTIONS

For the vinaigrette:

Slice the kumquats in half and cut out any seeds. Squeeze the juice out of the kumquats into a salad dressing jar or bowl (should give you about 4 tablespoons/¼ cup of juice). Whisk in vinegar, oil, and salt until emulsified.

For the salad:

In a non-stick skillet, dry toast the pepitas over low heat and put aside. Heat the olive oil in the skillet and sauté the radishes for 4-5 minutes on medium heat. Add the pepper, give a final stir, and remove from the heat.

Put the pea shoots in a salad bowl. Top with the cooked radishes. Slice the kumquats very thinly and add them to the pea shoots and radishes. Pour the vinaigrette over the salad and sprinkle the toasted pepitas on top.

Recipe Details

Total Time: 25 minutes

Servings: 4

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