Spring Green Salad

Spring Green Salad

This salad is absolutely chock-full of lovely green spring produce, with textures ranging from crunchy to creamy.  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, I urge you to use both: The parsley adds a burst of freshness, and the mint contributes deep herbal goodness.

Directions:
  1. Bring a large Dutch oven filled with water to a boil over high.
  2. Add green peas, asparagus, and sugar snap peas; boil until crisp-tender, about 3 minutes.
  3. Drain and rinse well with cold water; drain well.
  4. Whisk together shallots, oil, rind, juice, mustard, salt, and pepper in a large bowl.
  5. Add blanched vegetables; toss well to coat.
  6. Add pea tendrils, parsley leaves, mint leaves, and cubed avocado; toss gently to combine.