My Spring Salad is a delicious mixture of fresh asparagus, green peas, avocado, pea shoots, and other tasty herbs. 

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This is a delicious salad loaded with healthy ingredients.  It is easy to make ahead, so it is ideal for serving your guests.

I have prepped the ingredients by rinsing 1 lb. of fresh asparagus, trimming it and cutting it diagonally into 2 ½ inch pieces.  This should make 4 cups of asparagus.  I have cut 1 cup of flat leaf parsley leaves, ½ cup of torn fresh mint leaves, ½ cup thinly sliced green onions, 1 firm avocado cubed, 3 cups of pea shots, and ½ cup of sliced or slivered almonds. 

Take a large pot and fill it with water and bring it to a boil.  Then add 1 ½ cups of frozen peas and 4 cups of asparagus.  Boil for about 3 minutes.  Drain and rinse with cold water. Make sure all of the excess water has drained.

Let’s make our salad dressing.  Use a small bowl and whisk together 3 tbsp. minced shallots, 3 tbsp. extra virgin olive oil, 1 ½ tsp. lemon rind, 2 tbsp. fresh lemon juice, 1 tbsp. Dijon mustard, ½ tsp. kosher salt, and 1/8 tsp. freshly ground black pepper.

Okay our asparagus and peas should be cooled down now.  So take a big salad bowl and add our asparagus, peas, pea tendrils, parsley leaves, mint leaves, and cubed avocado.  Drizzle these with our dressing and toss gently to combine.  Top with the green onions and slivered almonds. 

Recipe

My Spring Salad

Servings: 6-8
1 lb. fresh asparagus, cut into 2 inch pieces
1 ½ cups frozen green peas
2 cups pea shoots
1 cup flat leaf parsley leaves
½ cup torn mint leaves
1 firm avocado, cubed
½ cup almond slivers
3 tbsp. shallots, minced
3 tbsp. olive oil
1 ½ tsp. lemon zest
2 tbsp. fresh lemon juice
1 tbsp. Dijon mustard
½ tsp. Kosher salt
1/8 tsp. freshly ground pepper

Steam the asparagus and green peas for three minutes. Then rinse in cold water and drain well. In a large salad bowl add the asparagus, peas, pea shoots, parsley leaves, mint leaves and cubed avocado. Gently toss these ingredients.
Next make the dressing in a small bowl. Add olive oil, lemon juice, lemon zest, Dijon mustard, shallots, salt and pepper. Whisk these until well mixed. Drizzle over the salad and gently toss. Top with the almond slivers.