Turn a handful of fresh ingredients into a beautiful spring salad ideal for holidays and entertaining. It’s healthy, vegan and a show-stopper.
This vibrant spring salad transforms simple, fresh ingredients into an elegant side dish perfect for gatherings. It looks impressive but is quick to prepare — use a vegetable peeler to make long, colorful carrot ribbons, then combine them with crisp pea shoots, thinly sliced radishes and toasted sliced almonds. Finish with a bright lemon, maple and herb dressing for a light, refreshing salad that’s vegan and full of fresh flavor.
the ingredients that matter
Fresh, straightforward ingredients bring this salad to life:
- Multicolor carrots. The colorful carrots make the salad visually striking. Choose firm, large carrots for the best ribbons when peeling.
- Pea shoots. Tender and slightly sweet, pea shoots offer a delicate, springlike flavor that pairs beautifully with carrots and radishes.
- Sliced almonds. Sliced almonds cling well to the salad and provide a pleasant crunch. Toast them before serving and store any leftovers in an airtight container in the freezer to keep them fresh.
about the technique
A reliable vegetable peeler is essential for creating uniform carrot ribbons.
- Peel, peel, peel. Lay a carrot flat on a cutting board and hold one end. Run the peeler lengthwise to create long, thin strips. Continue peeling around the carrot until you reach the core. Reserve the small leftover nub for stock or another use.
looking for more spring recipes?
Try other seasonal sides like seared green beans with spiced almonds or roasted asparagus with mint gremolata, or pair this salad with a creamy spinach pasta for a simple spring main.
Carrot and Pea Shoot Spring Salad
5 Stars
4 Stars
3 Stars
2 Stars
1 Star
No reviews
- Author: Adam Dolge
- Total Time: 20
- Yield: About 8 cups
Description
Turn a handful of fresh ingredients into a beautiful spring salad ideal for holidays and entertaining. It’s healthy, vegan and a show-stopper.
Ingredients
- 4 large carrots (about 1 ¼ lb.), preferably multicolor
- 2 ounces pea shoots (about 2 loosely packed cups)
- ½ cup thinly sliced radishes (about 4–6 medium radishes)
- ¼ cup sliced almonds, toasted
- ¼ cup loosely packed parsley leaves plus 1 Tbsp. chopped parsley
- 3 Tbsp lemon juice (from 1 lemon)
- 1 ½ tsp Dijon mustard
- 1 tsp maple syrup or honey
- ¼ tsp table salt, plus 1 pinch
- ¼ tsp black pepper
- 4 Tbsp olive oil
Instructions
- Use a vegetable peeler to cut long, thin ribbons of carrot. Lay a carrot on the cutting board, hold one end and run the peeler lengthwise to create thin strips. Continue peeling around the carrot until only a small nub remains; reserve that nub for stock or another use.
- Arrange the carrot ribbons on a serving platter. Top with pea shoots, thinly sliced radishes, toasted almonds and ¼ cup parsley leaves.
- In a medium bowl, whisk together lemon juice, Dijon mustard, maple syrup (or honey), salt, pepper and the remaining tablespoon of chopped parsley. Slowly whisk in the olive oil until the dressing emulsifies. Drizzle the dressing over the salad and add a final pinch of salt to taste.
Notes
- Save leftover carrot nubs in a zip-top bag in the freezer to use for homemade stock or soup.
- Choose larger carrots for longer ribbons — they produce a better visual effect.
- To make ahead: assemble and cover the salad loosely with plastic wrap; refrigerate up to 1 day. Add the dressing just before serving.
- To toast almonds: spread sliced almonds on a sheet tray and bake at 350°F for 6–8 minutes, or until lightly golden and fragrant.
- Prep Time: 20
- Category: Salad
- Method: No Cook
- Cuisine: American