Pea Salad with Sorrel and Garlic Scapes

Pea Salad with Sorrel and Garlic ScapesI see things at the farmers market and I buy them impulsively. Sorrel was one of those things for me.  I had never seen it at the grocery store. What had I been missing? What if this was my new favourite green?

Ever heard of garlic scapes? These were a delicious surprise as well.  Garlic scapes come from garlic in the spring. They are the tall green shoots that grow from the garlic bulb and they are absolutely amazing. They look like a curly green onion, but more firm.  They are milder than garlic, but you can definitely tell they are related. I love garlic scapes, like them a lot.  I pickle them so I can have them all year long.

You can serve this recipe warm, but I like it even better when it’s cold.


  • 1½ cups fresh peas (frozen if you can’t find fresh)
  • 1 tbsp avocado oil
  • 1 tsp mustard
  • 1 tsp honey
  • 1 tbsp water
  • 2 tsp brown mustard seeds
  • 1 bunch of green onion chopped
  • 1 bunch sorrel stemmed and chopped (use arugula if you can’t find sorrel)
  • 3 whole garlic scapes chopped
  • 3 tbsp cashew sour cream  (link coming)
  • pinch of salt


Pea Salad with Sorrel and Garlic Scapes

Pea Salad with Sorrel and Garlic Scapes

In a pot of boiling water add peas to blanch. Boil peas 3-4 minutes, until just tender. Remove from water and let cool.

In a hot sauté pan add your mustard seeds and toast them dry. This should take about 3 minutes, stirring constantly so you don’t burn them.  Once toasted set aside in a small bowl, as we are using this pan again.

In the sauté pan add avocado oil and bring up to medium high heat. Add your garlic scapes, green onion and a pinch of salt.  Sauté for 2-3 minutes and remove from the heat.

In a separate bowl mix honey, water, mustard, sour cream and toasted mustard seeds.  Once they are combined add the peas and sautéed veg, continue to mix.  Serve or refrigerate.

So much flavour!  Such a yummy salad to serve as a side, hot or cold.