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.