Three-Pea Salad with Meyer Lemon Vinaigrette

• 3 Tbs. Meyer lemon juice
• 2 tsp. minced Meyer lemon zest
• 1/2 tsp salt
• 6 Tbs. extra virgin olive oil
• 2 cups shelled fresh or frozen garden peas
• 2 cups sugar snap peas, cut into 3/4-inch lengths
• 12 radishes, thinly sliced (1 1/2 cups)
• 3 small carrots, thinly sliced (1 cup)
• 2 cups pea shoots or baby arugula

1. To make Vinaigrette: Whisk together lemon juice, zest, and salt.
2. Slowly pour in oil, and whisk until dressing is emulsified.
3. To make Salad: Have large bowl of ice water ready.
4. Bring large pot of salted water to a boil.
5. Add peas and sugar snap peas, and boil 1 minute.
6. Drain, and immediately dunk vegetables in ice-water bath.
7. Drain well, and transfer to large bowl.
8. Add radishes and carrots to peas mixture; toss with 1/4 cup Vinaigrette (reserve remaining Vinaigrette for another use).
9. Gently stir in pea shoots.

lemon juice, lemon zest, salt, extra virgin olive oil, sugar snap peas, radishes, carrots, pea shoots

Taken from www.vegetariantimes.com/recipe/three-pea-salad-with-meyer-lemon-vinaigrette/ (may not work)