How long does it take to make Savory Pea Microgreen Salad with Citrus Dressing?
This recipe takes approximately 15 min total.
15 min
· Serves 2
· Updated February 21, 2026
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Pea microgreens are best added fresh as a finishing ingredient. This vibrant salad features the sweet crunch of pea microgreens paired with citrus for a refreshing and nutritious meal.
This recipe takes approximately 15 min total.
Pea microgreens work best as a fresh finishing ingredient, adding color, texture, and a just-cut flavor that stands out right before serving.
4 cups of mixed salad greens
1 cup of fresh pea microgreens
1/2 cup of sliced cucumber
1/2 cup of halved cherry tomatoes
1/4 cup of chopped red onion
Juice of 1 orange
2 tablespoons of olive oil
Salt and pepper to taste
In a large bowl, combine mixed salad greens, pea microgreens, cucumber, cherry tomatoes, and red onion.
In a small bowl, whisk together orange juice, olive oil, salt, and pepper to create the dressing.
Drizzle the citrus dressing over the salad and toss gently to combine.
Serve immediately as a refreshing side or light main dish.
Enjoy the combination of flavors and the nutritional benefits of fresh microgreens.
Pea shoot microgreens are among the most versatile and broadly used microgreens in professional kitchens. They are known for their sweet, vegetal flavor, tender texture, and high visual yield per tray. Evidence on pea shoots typically focuses on protein content and vitamin profile relative to other legume sprouts.
• Pea shoots and young legume sprouts have been studied for their amino acid profile and vitamin C content.
moderate evidence• Flavor, texture, and nutrient content in pea shoots vary by variety, temperature, and harvest stage.
strong evidence• Pea shoots are commonly used raw as a salad base or garnish where cooking is not applied.
strong evidence1. Assessment of Vitamin and Carotenoid Concentrations of Emerging Food Products: Edible Microgreens — Journal of Agricultural and Food Chemistry, 2012
2. Microgreens: Production, Shelf Life, and Bioactive Components — Critical Reviews in Food Science and Nutrition, 2017