All the Green Things Salad
This recipe is a wonderfully delicious way to use your fresh spring greens. It is quick to make, and you can even make the components ahead of time and combine them right before you serve the salad.
Photo and recipe originally published as All the Green Things Salad by CookingLight.
Visit their site for more photos and details on preparation for this recipe.
All the Green Things Salad
prep time: 22 min
cook time: 3 min
Ingredients
1 1/2 cups frozen green peas
1 lb asparagus, trimmed and cut diagonally into 2 1/2-in pieces (4 cups)
12 oz sugar snap peas, trimmed (about 4 cups)
3 tbsp minced shallots
3 tbsp extra-virgin olive oil
1 1/2 tsp grated lemon rind
2 tbsp fresh lemon juice
1 tbsp Dijon mustard
3/4 tsp kosher salt
1/2 tsp freshly ground black pepper
4 oz pea tendrils, pea shoots, or watercress (about 5 cups)
1 cup loosely packed fresh flat-leaf parsley leaves
1/2 cup torn fresh mint leaves
1 firm, ripe avocado, cubed
Preparation
Bring a large Dutch oven filled with water to a boil over high. Add green pea asparagus, and sugar snap peas; boil until crisp-tender, about 3 minutes. Drain and rinse well with cold water; drain well.
Whisk together shallots, oil, rind, juice, mustard, salt, and pepper in a large bowl. Add blanched vegetables; toss well to coat. Add pea tendrils, parsley leaves, mint leaves, and cubed avocado; toss gently to combine. Enjoy!
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