Every Tuesday, we scan Food52′s delectable menu of recipes for the healthiest picks they’ve got—bringing you seasonal, scrumptious fare that’s also really good for you.
To celebrate the first day of this bright, happy season, we’re featuring this perfect spring salad. Pea Shoots are filled with vitamins A and C, fava beans pack protein and fiber, and you’ll get your dose of omega-3s from the avocado. Happy spring!
Pea Shoot Salad with Fava Beans
4 ounces pea shoots (not to be confused with pea sprouts)
1 pound fava beans, shelled
4 radishes, thinly sliced
1/4 cup slivered almonds
1 avocado, halved and sliced lengthwise
3 tablespoons olive oil
1 tablespoon Balsamic vinegar
salt + freshly ground pepper to taste
1. 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.
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!
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