If you like the earthy tastes of pea shoots, cilantro and green onion, then this is your salad. I like serving this salad at lunch with a side of brown rice. Substitute bean sprouts if you can’t find pea shoots or if you are not fond of their flavor. You may also use peanuts and peanut butter in the dressing instead of almond butter. I find the almond butter adds a nice contrast to the overpowering flavor of the pea shoots. Add a dash of cayenne pepper to the dressing for a bit of heat. This salad is really addicting. Enjoy!
1 large head of Romaine lettuce (approximately 4 cups chopped)
2 cups pea shoots
1 cup chopped scallions
1/2 cup chopped cilantro
1/2 cup sliced/chopped/slivered almonds (lightly toasted)
Wash and spin the Romaine, make sure it is very dry, then rough chop in one inch squares, and place in a large salad bowl. Add the pea shoots, scallions, cilantro and almonds — mix thoroughly.
1/4 cup soy sauce
2 tablespoons almond butter
1/4 cup agave
juice of one lemon
1 tablespoon shredded fresh ginger
(You may use peanut butter if almond butter is not available)
In a mixing bowl, whisk the almond butter with the soy sauce and the lemon juice. Add the agave, in a stream as you would with oil when making an emulsion. Dressing should be the consistency of heavy cream. Add in the ginger and mix. If it is too thick, add a teaspoon of water. If it’s too thin, add a teaspoon of almond butter.
Toss the salad with half the dressing and serve the remaining dressing on the side for those wanting more.