CHOPPED SPRING SALAD [6 servings]
2 1/2 tbsp fresh lemon juice
2 tbsp olive oil
1 clove garlic, minced
1 bunch asparagus
1 10oz bag frozen peas
1/2 cucumber, unpeeled, quartered lengthwise and sliced
3 green onions, white part only, sliced into thin pieces
1 ripe, firm avocado, cut into 1-inch dice [optional]
Combine lemon juice, olive oil and garlic in bowl, whisk and set aside; Snap bottoms off asparagus and cut diagonally into 1-inch pieces, blanch in boiling water for 1 1/2 minutes, strain and run asparagus under cold water to stop cooking and set aside; Blanch peas in the boiling water for 10 seconds, strain and run under cold water. Combine asparagus, peas, cucumber, green onions and avocado (if serving immediately). Whisk dressing and pour over salad. Season with salt and pepper.
Nutritional Info [per serving]:
Saturated Fat: 1.3g
Unsaturated Fat: 7.3g
Fiber: 5.6gProtein: 4.8g
Recipe from Picnics by Sara Deseran.