SaladMalia Howe

All the Green Things Salad

SaladMalia Howe
All the Green Things Salad

Top 'o the mornin' to ya, lads and lasses! Happy St Patrick's Day! Whether you celebrate or not, this fabulous everything-green salad is worthy of your time and taste buds. It's the perfect way to enjoy early spring asparagus and snap peas. Yes, it takes a wee bit of prep in that you have to blanch some veggies, but you can do this ahead if you wish. I prepped this all real-time and was able to get it done from start to finish while my salmon roasted in the oven (20 min). You've got this.


All The Green Things Salad

-slightly adapted from Cooking Light, April 2017

  • 1 1/2 cups frozen green peas
  • 1 bunch asparagus, ends trimmed and then cut into 2" pieces
  • 4 cups sugar snap peas
  • 5 cups baby kale (what was in my fridge) or baby spinach. If you want to do exactly what Cooking Light says, use watercress. (I ignored their instructions because I'm a rebel like that)
  • 1 cup loosely packed flat-leaf parsley leaves
  • 1/2 cup torn fresh mint leaves
  • 1 firm-ripe avocado, cubed

For the dressing, whisk together:

  • 3 T. minced shallots
  • 3 T. extra virgin olive oil
  • 1 1/2 t. grated lemon zest (about 1 large lemon)
  • 2 T fresh lemon juice (from that lemon you just zested)
  • 1 T. Dijon mustard
  • 3/4 t. kosher salt
  • 1/2 t. black pepper
All The Green Things Salad.jpg

Boil a pot of water while you make the dressing. Add the frozen peas, snap peas, and asparagus to the boiling water and blanch for 3 minutes--just until crisp-tender. Drain and immediately rinse thoroughly with cold water to cool. You can do this part up to 2 days ahead, so go for it if you want. When you are ready to serve, toss the blanched veggies with the dressing, then fold in the kale/spinach, parsley, mint, and avocado. Season well with salt and pepper. Serve immediately. Now, I knew this would be a huge salad (like 6-8 side dishes), so I only tossed half of the ingredients with half of the dressing and I served it as our only side dish to some roasted salmon. I've got the other half of the ingredients and dressing just waiting for tonight in the fridge like a boss. Work once, enjoy twice.

Oh, so that roasted salmon I mentioned? Yeah, the sauce is also from this issue of Cooking Light and it's a delicious, quick topping for your fish--1/2 cup full fat sour cream, 1 1/2 t. Dijon, 1 1/2 t. prepared horseradish, 2 t. chopped fresh thyme (I think you could get away with 1/2 t. dried thyme if you don't want to buy fresh), 1/4 t. salt, 1/2 t. pepper. I drizzled my salmon with olive oil, sprinkled with salt/pepper and fresh thyme and roasted at 400 degrees until it flaked with a fork, but you do you.

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