Pea Shoot Salad with Fava Beans | CUESA

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Pea Shoot Salad with Fava Beans


Kimberley Hasselbrink, The Year in Food

Yield: 4 Servings


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


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.


CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »