All The Green Things Salad Food

ALL THE GREEN THINGS SALAD

All the Green Things Salad image

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.

Provided by Ann Taylor Pittman

Time 25m

Yield Serves 8 (serving size: 1 cup)

Number Of Ingredients 14

Ingredients

1 1/2 cups frozen green peas
1 pound asparagus, trimmed and cut diagonally into 2 1/2-in. pieces (4 cups)
12 ounces sugar snap peas, trimmed (about 4 cups)
3 tablespoons minced shallots
3 tablespoons extra-virgin olive oil
1 1/2 teaspoons grated lemon rind
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 ounces 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

Steps:

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.
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 : Calories 137, Carbohydrate 14 g, Cholesterol 0.0 mg, Fat 7.9 g, Fiber 6 g, Protein 5 g, SaturatedFat 1.1 g, Sodium 251 mg, Sugar 5 g

ALL GREEN SALAD WITH CITRUS VINAIGRETTE

All Green Salad with Citrus Vinaigrette image

Provided by Leah Koenig

Categories Salad Passover Kid-Friendly Quick & Easy Basil Asparagus Avocado Cucumber Sugar Snap Pea Small Plates

Yield Serves 8

Number Of Ingredients 17

Ingredients

For the vinaigrette:
2 tablespoons finely chopped shallot
2 tablespoons red wine vinegar
1/2 teaspoon finely grated lemon zest, plus 1 tablespoon fresh lemon juice
1 tablespoon fresh orange juice
2 teaspoons honey
1/3 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
For the salad:
Kosher salt
2 bunches asparagus (about 1 1/2 pounds), ends trimmed and cut on a diagonal into 1-inch pieces
1 romaine heart, roughly chopped
1 English hothouse cucumber, trimmed, halved lengthwise, and thinly sliced
1 ripe avocado, cut into 1/2-inch cubes
15 basil leaves, torn
1/3 cup torn fresh dill fronds
Freshly ground black pepper

Steps:

For the vinaigrette:
Whisk shallot, vinegar, lemon zest, lemon juice, orange juice, and honey in a medium bowl until combined. Add oil in a steady stream, whisking constantly, until combined. Season with salt and pepper; set aside.
For the salad:
Bring a large pot of salted water to a boil; prepare a large bowl of ice water and a rimmed baking sheet lined with paper towels. Add asparagus to the boiling water and cook until crisp tender, 1-2 minutes. Remove with a slotted spoon or spider and immediately plunge into the ice water until chilled, then use slotted spoon to transfer asparagus to baking sheet to drain.
In a large bowl, combine romaine, cucumber, avocado, basil, dill, and blanched asparagus. Drizzle with desired amount of dressing, season with salt and pepper, and toss gently to combine. Serve salad with remaining dressing on the side.

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