All the Green Things Salad

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.

All the Green Things Salad
Serves 8
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Total Time
25 min
Total Time
25 min
156 calories
15 g
0 g
9 g
6 g
1 g
193 g
283 g
5 g
0 g
7 g
Nutrition Facts
Serving Size
193g
Servings
8
Amount Per Serving
Calories 156
Calories from Fat 80
% Daily Value *
Total Fat 9g
14%
Saturated Fat 1g
7%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 0mg
0%
Sodium 283mg
12%
Total Carbohydrates 15g
5%
Dietary Fiber 7g
27%
Sugars 5g
Protein 6g
Vitamin A
48%
Vitamin C
90%
Calcium
7%
Iron
23%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 1/2 cups frozen green peas
  2. 1 pound asparagus, trimmed and cut diagonally into 2 1/2-in. pieces (4 cups)
  3. 12 ounces sugar snap peas, trimmed (about 4 cups)
  4. 3 tablespoons minced shallots
  5. 3 tablespoons extra-virgin olive oil
  6. 1 1/2 teaspoons grated lemon rind
  7. 2 tablespoons fresh lemon juice
  8. 1 tablespoon Dijon mustard
  9. 3/4 teaspoon kosher salt
  10. 1/2 teaspoon freshly ground black pepper
  11. 4 ounces pea tendrils, pea shoots, or watercress (about 5 cups)
  12. 1 cup loosely packed fresh flat-leaf parsley leaves
  13. 1/2 cup torn fresh mint leaves
  14. 1 firm, ripe avocado, cubed
Instructions
  1. Bring a large pot 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.
  2. 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.
Adapted from Cooking Light Magazine
beta
calories
156
fat
9g
protein
6g
carbs
15g
more
Adapted from Cooking Light Magazine
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Noël Ehlers
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Noël Ehlers

Noël Ehlers is a writer, conscious creator, and community manager. She's passionate about living a healthy lifestyle and will try everything from Himalayan salt lamps to a high vibration diet in order to feel her best.
Noël Ehlers
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