Name: Green Vegetable Salad
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Yield: 4
Ingredients: 2 ½ tbsp fresh lemon juice (about 1 lemon); 3 tbsp extra virgin olive oil; 1 clove garlic, minced; ½ tsp sea salt; ¼ tsp black pepper; 1 lb asparagus; 1 cup frozen peas; ½ English cucumber, chopped; 3 scallions, minced; 1 avocado, diced; 4 cups mixed greens

AuthorHeather BlakeCategoryDairy free, Gluten-free, Salad, Vegan, Vegetarian, VeggiesDifficultyBeginner

This delicious salad is low-glycemic, high in antioxidants & healthy fats, and full of nutrients to keep you fueled!

Yields4 Servings

Prep Time30 minsCook Time5 minsTotal Time35 mins

For the dressing:

2 ½ tbsp fresh lemon juice (about 1 lemon)

3 tbsp extra virgin olive oil

1 clove garlic, minced

½ tsp sea salt

¼ tsp black pepper

For the salad:

1 lb asparagus

1 cup frozen peas

½ English cucumber, chopped

3 scallions, minced

1 avocado, diced

4 cups mixed greens

Make the dressing:

Combine lemon juice, olive oil, garlic, salt, and pepper in a Mason jar and shake vigorously to combine. Set aside.

Prepare the veggies:

Snap off the tough ends of the asparagus. Slice on a diagonal into 1-inch pieces. Bring water to a gentle boil and blanche for 3 minutes. Using a slotted spoon, scoop out and place in strainer. Run under cold water and set aside. Bring water to gentle boil again and blanche peas for 30 seconds. Pour into strainer and set aside.

Combine all veggies in a bowl. Toss with most of dressing (reserving a little bit to top salad).

Assemble salad:

Divide greens among 4 plates and top with veggies and remaining dressing. Dice avocado into cubes and place on top. Enjoy immediately!

*Adapted from IFM's Spring Vegetable Salad

Ingredients