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
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.