Chopped Spring Salad with Asparagus and Peas

Adapted liberally from Picnics: Delicious Recipes for Outdoor Entertaining

  • 1/2 pound asparagus
  • 1/2 pound French green beans
  • 1 cup fresh or frozen peas
  • 2 green onions, thinly sliced (white and light green parts)
  • Juice of 1 lemon
  • 2 tablespoons olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 garlic clove, crushed and roughly chopped
  • 1 ripe avocado, diced
  • Trim the tough ends from the asparagus, then cut on the diagonal into one-inch pieces. Cut the green beans in the same manner.
  • Bring a pot of generously salted water to a boil. Add the asparagus and the green beans and cook for 90 seconds. Remove from the pot and place in a colander. Run cold water over the vegetables to stop the cooking. Allow the water to come to a boil again, then add the peas. If you are using fresh peas, cook them for no longer than 30 seconds. Frozen peas will only cook for 10 seconds. Drain the peas and run under cold water. Combine the asparagus, beans and peas in a bowl. Add the green onions.

    In a small bowl, mix the dressing together by combining the lemon juice, oil, salt, pepper and garlic. If you will be serving the salad immediately, toss the vegetables with the dressing. Gently fold in the avocado. If you will be taking the salad on a picnic or serving it later, put the cut avocado in the dressing (the acid of the lemon juice will prevent it from turning brown) and toss the avocado and dressing with the vegetables just before serving.

Preparation time: 15 minute(s)

Cooking time: 5 minute(s)

Number of servings (yield): 4


2 responses to “Chopped Spring Salad with Asparagus and Peas”

  1. ellen says:

    this looks so easy and yummy. thanks Weekly Greens!

  2. ellen says:

    easy and looks delicious – i’m INSPIRED

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