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Zesty Pea Shoot Salad

with Greek Style Cheese and Pea Shoots | Perfect for sharing

Recipe Development TeamUpdated on November 04, 2025

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Calories

:

301 kcal

Protein

:

10.8g protein

Total

:

10 minutes

Difficulty

:

Easy

Allergens:

Milk

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

serving amount

1 unit(s)

Lemon

80 grams

Sugar Snap Peas

1 unit(s)

Baby Cucumber

40 grams

Pea Shoots

100 grams

Greek Style Salad Cheese

(Contains: Milk)

Not included in your delivery

2 tbsp

Olive Oil for the Dressing

Nutritional information

Energy (kJ)1261 kJ

Energy (kcal)301 kcal

Fat20.3 g

of which saturates9.3 g

Carbohydrate6.8 g

of which sugars4.7 g

Dietary Fibre3.5 g

Protein10.8 g

Salt1.1 g

Potassium140.3 mg

Calcium15.8 mg

Iron0.8 mg

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Zester

•Chopping Board

•Knife

•Medium Bowl

Instructions

1

a) Zest and cut the lemon into wedges.

b) Cut the sugar snap peas diagonally into 1cm pieces.

c) Trim the baby cucumber, then halve lengthways. Cut lengthways into roughly 1cm wide strips, then cut into 1cm pieces widthways.

2

a) Juice half the lemon into a medium bowl.

b) Add the lemon zest and olive oil for the dressing (see pantry for amount) into the bowl of lemon juice. Season with pepper, then stir to combine.

3

a) Add the pea shoots, sliced sugar snap peas and chopped baby cucumber to a serving dish.

b) Drizzle over the lemon dressing and crumble over the Greek style salad cheese.

c) Gently toss to fully coat in the dressing.

d) Serve with the lemon wedges on the side.

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