Everything Green Salad

by Juliette Baumann

Everything Green Salad

This is my new go-to salad, packed with lovely greens, wonderful textures and a wonderful tangy dressing!

Makes 8 servings 

1½ cups           frozen green peas

1lb                   asparagus, trimmed and cut into 2” pieces (4 cups)

12oz                sugar snap peas, trimmed (4 cups)

4oz                  pea tendrils (you can also use watercress or baby spinach)

1cup                loosely packed fresh flat-leaf parsley leaves

½ cup              torn fresh mint leaves

2                      firm, ripe avocado, cubed


3 Tbs                shallots, minced

3Tbs                 Extra Virgin Olive Oil (EVOO)

1½tsp              grated lemon rind

2 Tbs                fresh lemon juice

2 Tbs                rice wine vinegar

1Tbs                 Dijon mustard (or honey mustard if you like a little sweetness)

¾tsp                Kosher salt

½tsp                freshly ground black pepper

Bring a Dutch oven filled with water to the boil and add green peas, asparagus and sugar snaps, boil until crisp-tender, about 3 minutes. Drain and rinse well with cold water, drain well.

Make the dressing by whisking all the ingredients together in a large bowl. Add the blanched vegetables and toss to coat well. Add the pea tendrils, parsley leaves, mint, and avocado and toss gently to combine.

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