Spring Green Salad with Lemon and Mint
This salad is full of lovely green produce, with textures ranging from crunchy to creamy. You can make the zippy lemon dressing ahead of time but combine all the elements shortly before serving to preserve the color of the avocado and the crunch of the greens. The parsley in this salad adds a burst of freshness, and the mint contributes deep herbal goodness. Enjoy!
Yields: 8 servings
- Thaw peas and wash and trim asparagus and sugar snap peas.
- Whisk together shallots, oil, lemon rind, juice, mustard, salt, and pepper in a large bowl.
- Add vegetables; toss well to coat.
- Add pea tendrils, parsley leaves, mint leaves, and cubed avocado; toss gently to combine.