Rating: 5 stars
6 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 5

This salad is absolutely chock-full of lovely green spring produce, with textures ranging from crunchy to creamy. You can make the zippy lemon dressing and blanch, drain, and chill the peas and asparagus up to 2 days ahead, but combine all the elements shortly before serving to preserve the color of the avocado and the crunch of the greens. Delicate pea tendrils or shoots would be spectacular here, but watercress makes a delicious peppery substitute. Though you may be tempted to use only one herb, we urge you to use both: The parsley adds a burst of freshness, and the mint contributes deep herbal goodness.

Ann Taylor Pittman
Recipe by Cooking Light April 2017

Gallery

Hector Manuel Sanchez

Recipe Summary

active:
25 mins
total:
25 mins
Yield:
Serves 8 (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large Dutch oven filled with water to a boil over high. Add green peas, asparagus, and sugar snap peas; boil until crisp-tender, about 3 minutes. Drain and rinse well with cold water; drain well.

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  • 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.

Nutrition Facts

137 calories; fat 7.9g; saturated fat 1.1g; mono fat 5.4g; poly fat 0.9g; protein 5g; carbohydrates 14g; fiber 6g; cholesterol 0mg; iron 3mg; sodium 251mg; calcium 63mg; sugars 5g; added sugar 0g.
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