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.
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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.
Ingredients
- 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
Preparation
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