Ingredients

The following ingredients have 3 Servings
  • 2 cups bite-sized cubes of crusty whole grain bread
  • 1 tablespoon olive oil
  • 1/4 teaspoon sea salt
  • Freshly ground black pepper
  • 3 cups arugula or spinach, roughly chopped
  • 1 cup thinly sliced fennel
  • 1 cup fresh shelled peas
  • 1 cup pea shoots, optional
  • 2 to 4 tablespoons sunflower seeds, to taste
  • 2 tablespoons olive oil
  • 1/2 teaspoon lemon zest
  • 2 tablespoons lemon juice (about 1 medium lemon, juiced)
  • 1 teaspoon Dijon mustard
  • 1 to 2 teaspoons honey or maple syrup or agave nectar, to taste
  • 1 clove garlic, pressed or minced
  • 1/8 to 1/4 teaspoon salt, to taste
  • Freshly ground black pepper, to taste

Instruction

  • Preheat oven to 375 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper. On the baking sheet, toss the cubed bread with the olive oil, salt and pepper. Bake for 12 to 14 minutes, until crisp.
  • In a large serving bowl, combine the roughly chopped greens, sliced fennel, fresh peas (yep, they’re raw!), pea shoots and sunflower seeds.
  • Whisk together the dressing ingredients until emulsified. Drizzle the dressing over the salad mixture and toss to combine. Once the croutons have had a few minutes to cool down, toss those in as well and serve.