Pea Shoot Papaya Salad

2 cups (500 mL) pea shoot greens

1 cup (250 mL) large diced papaya

zest of half a lime

juice of 1 lime

1/4 cup (60 mL) olive oil

1/2 tsp (2 mL) honey

1/4 tsp (1 mL) salt

1/2 cup (125 mL) toasted chopped walnuts or pecans (see Tip below for toasting raw nuts)

 

Pile the pea shoots equally onto 2 side plates, nice and tall. Arrange half the papaya on each bed of shoots. To a vinaigrette shaker or mason jar with a lid, add the lime zest, lime juice, olive oil, honey and salt. Cover and shake well. Pour equally over the salads. Top each salad with half the toasted nuts. Serve immediately. TIP: To toast raw nuts, add them to a hot, dry pan and toss occasionally until lightly toasted (3 to 4 minutes). Keep an eye on them so they don’t burn.