Very Green Salad
Recipe: #36872
May 01, 2021
Categories: Salads, Vegetable Salad, Lettuce, Peas, Gluten-Free Heart Healthy, Low Calorie, Low Carbohydrate, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegan, Vegetarian, more
"This salad is full of fresh spring produce, crunchy and creamy. You can make the dressing up to 2 days ahead, and blanch and drain the peas and aspargus 2 days ahead as well. Make sure you combine all the ingredients shortly before serving to keep the avocado from browning and the greens crisp."
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (184.4 g)
- Calories 141.1
- Total Fat - 8.5 g
- Saturated Fat - 1.3 g
- Cholesterol - 0.3 mg
- Sodium - 272.8 mg
- Total Carbohydrate - 13.6 g
- Dietary Fiber - 5.3 g
- Sugars - 2.9 g
- Protein - 5.1 g
- Calcium - 57.3 mg
- Iron - 2.9 mg
- Vitamin C - 22.3 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Bring a large Dutch oven filled with water to a boil over high. Add the green peas, asparagus, and sugar snap peas; boil until crisp-tender, about 3 minutes. Drain and rinse well with cold water. Drain well.
Step 2
Whisk together the shallots, oil, lemon rind, juice, mustard, salt, and pepper in a large bowl.
Step 3
Add the blanched vegetables and toss well to coat. Add the pea tendrils (or watercress), parsley leaves, mint leaves, and cubed avocado; toss gently to combine.
Tips
No special items needed.
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