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Spring Salad with Pea Shoots and Cabbage Microgreens

Updated: Jun 11, 2022

A bright, fresh tasting salad for spring. The lemon vinaigrette really brightens the flavors. 10/10 recommend!

For this recipe, we used freshly harvested kale, pea shoots, cabbage microgreens, radishes, and mint from Ika Greens. Feel free to substitute based on seasonality. See our "Shop" page to see what we are currently harvesting and then visit us at select Farmers' Markets in Moapa Valley and Las Vegas, or use the "Contact Us" page to organize pick up at the farm.


  • 3 leaves Kale

  • 1 cup Pea Shoots, chopped

  • 1 cup Cabbage Microgreens, chopped

  • 1/2 cup Purple Cabbage, thinly sliced

  • 1 Yellow Pepper, thinly sliced

  • 1/2 Cucumber, peeled, halved lengthwise and thinly sliced

  • 1 stalk Celery, thinly sliced

  • 5 small radishes, halved lengthwise and thinly sliced

  • 8 leaves of mint, thinly sliced

  • 3/4 cup canned garbanzo beans, rinsed and drained

  • 1/2 cup canned artichoke hearts, drained and chopped


  • 6 Tbsp olive oil

  • 3 Tbsp lemon juice, any variety - I used a mix of meyer lemon and pink lemon

  • 3 tsp dijon mustard

  • 3 tsp honey

  • 3 Tbsp rice vinegar

  • Pinch salt and pepper


  1. Chop the kale and massage with your fingers for 30 seconds in a large bowl. This makes the kale more tender, making it easier to chew and digest.

  2. Add the rest of the salad ingredients to the kale.

  3. Make the dressing: Put all ingredients in a mason jar, put the lid on and shake it up. Pour over the salad and serve immediately.

  4. Store leftover salad and dressing in the refrigerator separately so you can eat this all week long without it getting soggy.

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