Summer Pea and Radish Pitas


Pita halves let you take a tangy, peppery, and sweet salad with you to work or a picnic. If you can’t find pea shoots, substitute mâche or torn butter lettuce.

  • 6Servings


  • 1/2 cup apple cider vinegar
  • 11/2 tsp. sugar
  • 1 small red onion, sliced (¾ cup)
  • 1 cup fresh or frozen peas
  • 3 Tbs. olive oil
  • 6 cups pea shoots
  • 12 radishes, thinly sliced (2 cups)
  • 1/4 cup sunflower seeds
  • 3 pita breads, halved
  • 3/4 cup low-fat cream cheese


Bring vinegar, ¼ cup water, and sugar to a boil. Remove from heat, and pour over onion slices in bowl. Let stand 15 minutes. Drain onion, and set aside. Reserve vinegar.

Meanwhile, bring medium saucepan of salted water to a boil. Add peas. When water returns to a boil, blanch 2 minutes. Drain, and rinse peas under cold water. Drain, and set aside in colander.

Whisk 3 Tbs. reserved onion-vinegar liquid with oil in large bowl. Add onions, peas, pea shoots, radishes, and sunflower seeds, and toss to coat.

Spread each pita half with 2 Tbs. cream cheese. Fill each with 1 heaping cup pea mixture.

Nutrition Information

  • Calories: 300
  • Carbohydrate Content: 33 g
  • Cholesterol Content: 16 mg
  • Fat Content: 15 g
  • Fiber Content: 6 g
  • Protein Content: 10 g
  • Saturated Fat Content: 4 g
  • Sodium Content: 256 mg
  • Sugar Content: 8 g