Shades of Green Salad

Step 1: Fill a large pot with water, salt and bring to a boil Add broken beans to salted water and return to boil. Blanch until crisp tender. The cooking time for the beans could be from 3 minutes to 5 or more. It depends on size of beans being used.

Step 2: While beans are cooking, place ice in a large bowl and add water. Once the beans are cooked to your liking, use a slotted spoon to quickly remove them and place in ice water bath.

Step 3: Return water to a boil and add in asparagus. Tender, slender stalks should be crisp tender in 2 minutes. Remove from hot water and add to water bath. Once the beans and asparagus have cooled, drain well.

Step 4: Place the drained vegetables in a large bowl, add in snow peas, onion and zucchini.

Step 5: In a small bowl combine the olive oil, orange juice, orange zest, balsamic vinegar, Dijon mustard, salt to taste and freshly ground pepper. Whisk together. Pour over vegetables and add in fresh herbs tossing to coat well. Taste and add additional salt and pepper as needed.

Step 6: Allow salad to rest at room temperature for 30 minute before serving. Can be refrigerated and served chilled.

Step 7: When serving top with sliced avocado.