Very Green Salad

8
Servings
15m
Prep Time
3m
Cook Time
18m
Ready In


"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 recipe yields 8 servings
OK

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 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 & Variations


No special items needed.

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