Have you eaten sunflower greens? They are the young shoots of sunflower plants, tender and slightly nutty, and they make a salad feel like spring even when it is the middle of summer. This bowl mixes sunflower greens with pea shoots, cubed watermelon, and chopped cilantro. Dressed with olive oil, apple cider vinegar, and honey.
The watermelon cubes are the sweet interruption in a bowl of delicate greens. The dressing is light enough not to crush the shoots. Between bites of melon, you catch the herbal sharpness of cilantro running through everything.
Tips for Making Summer Sunshine Salad
Use fresh, crisp greens
Sunflower greens and pea shoots should be bright green and firm, not wilted or yellowing. Buy them from a farmers’ market or the speciality greens section of a grocery store. 
Wash gently and spin dry. These greens are delicate and bruise easily.
Dress lightly
Whisk olive oil, apple cider vinegar, and honey together. Start with two tablespoons of oil, one of vinegar, and one of honey. Adjust to taste.
Drizzle over the salad and toss gently with your hands. Heavy tossing with tongs crushes the pea shoots.
Summer Sunshine in a Bowl
- Total Time: 20 minutes
- Yield: Serves 6-8 1x
- Diet: Vegetarian
Description
A refreshing chopped greens salad with sweet watermelon, fresh cilantro, and a sweet yet slightly peppery dressing, perfect for summer.
Ingredients
- 2 cups sunflower greens
- 2 cups pea shoots
- 1 cup seedless watermelon, cubed
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey
- Salt and pepper to taste
Instructions
- In a large bowl, combine the sunflower greens and pea shoots.
- Add the cubed watermelon and chopped cilantro to the bowl.
- In a small bowl, whisk together the olive oil, apple cider vinegar, and honey.
- Pour the dressing over the salad and toss gently to combine.
- Season with salt and pepper to taste before serving.
Notes
When using flowers as an ingredient please make sure they are grown for consumption as the types of pesticides used for flowers will very between edible and non-edible.
- Prep Time: 10 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 10
- Sodium: 50
- Fat: 7
- Carbohydrates: 15
- Fiber: 2
- Protein: 2
Frequently Asked Questions
What are pea shoots?
The young tendrils and leaves of pea plants. They taste like fresh peas and have a delicate, sweet flavour. Available at farmers’ markets and Asian grocery stores.
Can I use regular salad greens?
Baby spinach or mache are the closest substitutes. They lack the nutty flavour of sunflower greens but the texture is similar.
Can I add protein?
Grilled shrimp, a soft-boiled egg, or crumbled goat cheese all work. Keep it light. The salad is delicate and heavy additions overwhelm it.
I too rather munch or seeds or nuts than popcorn. Except I’m lazy and like my shelled, hehe. Your salad and photographs have Summer and sunshine written all over them. You have so many great recipes with the sunflower greens and this is another mouthwatering recipe. Beautiful and delish!
Hey Nancy, see we are twins :) Thanks :)
this looks lovely
Thanks Tamara :)
Love this. Beautiful photo.
Thank you :)