Green Salad With Asparagus and Peas

Name: Green Salad With Asparagus and Peas
Prep time: 15 min
Total time: 15 min
Yield: 8 serving(s)
Ingredients: 2 teaspoons freshly grated lemon zest; 1/4 cup lemon juice; 1/4 cup canola oil (may sub extra-virgin olive oil); 1 teaspoon sugar (may sub Splenda); 1/2 teaspoon salt; 1/4 teaspoon fresh ground pepper; 2 heads bibb lettuce, torn into bite-size pieces (may sub Boston lettuce); 2 cups very thinly sliced fresh asparagus (I only used 1 cup); 2 cups shelled fresh peas (may sub thawed previously frozen peas, I only used 1 cup); 1 pint grape tomatoes, halved; 2 tablespoons minced chives (may sub scallion greens); 1/2 avocado, cubed (optional, but a great addition)

Submitted by januarybride

"A Scandinavian Vegetarian/Vegan salad from Eating Well Magazine. I have fond memories of simple salads such as these during my travels to Sweden. They recommend you use thin, tender asparagus for this recipe. NOTE: I found the raw asparagus kind of strange for me, so next time I am going to cook it slightly before putting it in the salad."

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photo by januarybride

Ready In:: 15mins
Ingredients:: 12
Serves:: 8

ingredients

2 teaspoons freshly grated lemon zest
¹⁄₄ cup lemon juice
¹⁄₄ cup canola oil (may sub extra-virgin olive oil)
1 teaspoon sugar (may sub Splenda)
¹⁄₂ teaspoon salt
¹⁄₄ teaspoon fresh ground pepper
2 heads bibb lettuce, torn into bite-size pieces (may sub Boston lettuce)
2 cups very thinly sliced fresh asparagus (I only used 1 cup)
2 cups shelled fresh peas (may sub thawed previously frozen peas, I only used 1 cup)
1 pint grape tomatoes, halved
2 tablespoons minced chives (may sub scallion greens)
¹⁄₂ avocado, cubed (optional, but a great addition)

directions

Combine lemon zest and juice, oil, sugar, salt and pepper in a large salad bowl.
Add lettuce, asparagus, peas, tomatoes, chives (or scallion greens), and avocado if using; toss to coat.