Green Lent Spring Salad With Avocado Dressing, Dutch
Recipe: #20315
July 24, 2015
Categories: Salads, Vegetable Salad, Peas, Scandinavian, July 4th, Labor Day Gluten-Free, No Eggs, Vegetarian, Zucchini, Salad Dressing, Kosher Dairy, more
"For Lent"
Original is 4 servings
Ingredients
- FOR DRESSING
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Nutritional
- Serving Size: 1 (350.4 g)
- Calories 320
- Total Fat - 21.6 g
- Saturated Fat - 6 g
- Cholesterol - 17.9 mg
- Sodium - 252 mg
- Total Carbohydrate - 21.2 g
- Dietary Fiber - 8.3 g
- Sugars - 6.9 g
- Protein - 15.1 g
- Calcium - 365.9 mg
- Iron - 3.9 mg
- Vitamin C - 44.9 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Cut the zucchini lengthwise into quarters.
Step 2
Using a sharp knife the seeds and cut the flesh into angled slices, about 1 cm thick.
Step 3
Heat the oil in a wok and fry the zucchini for 3 minutes.
Step 4
Press garlic after 2 minutes then add garlic to above pan.
Step 5
Season with pepper and salt. Put in a bowl.
Step 6
Meanwhile, break the bottom of the asparagus and cut into 3 pieces.
Step 7
Bring a pot of water to boil and cook them with the garden peas 4 minutes.
Step 8
Drain the vegetables and rinse with cold water.
Step 9
Put in the zucchini.
FOR THE DRESSING
Step 10
Halve the avocados lengthwise and remove the pit.
Step 11
Puree the pulp in the blender with the lime juice, Tabasco, yogurt, parsley, water and salt to a thick liquid dressing.
Step 12
Spoon half of the dressing over the salad.
Step 13
Tear the mozzarella into pieces and place on the salad.
Step 14
Sprinkle with the parsley and serve the rest of the avocado dressing is also separately.
Tips
No special items needed.
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