01 Apr All Green Salad
All Greens Salad
By: Toby Amidor
Nutrition Information
- Serves: 4 servings
- Serving size: 2-3/4 cups
- Calories: 292
- Fat: 26g
- Saturated fat: 4g
- Carbohydrates: 15g
- Sugar: 4g
- Sodium: 170mg
- Fiber: 8g
- Protein: 5g
- Cholesterol: 0mg
Recipe type: Salad
Prep time:
Cook time:
Total time:
Recipe from Up Your Veggies: Flexitarian Recipes for the Whole Family by Toby Amidor. Published by Robert Rose Books. Photo courtesy of Ashley Lima. All Rights Reserved.
Ingredients
- 8 oz (250 g) asparagus, trimmed and halved (see Toby’s Tip)
- 1⁄2 cup (125 mL) frozen peas
- 6 cups (1.5 L) chopped romaine lettuce
- 2 tbsp (30 mL) chopped fresh dill
- 1⁄2 English cucumber, cut lengthwise and sliced into 1⁄2-inch (1 cm) halfmoons
- 1 green bell pepper, cut into 1-inch (2.5 cm) strips
- 1 avocado, thinly sliced
- 1⁄2 cup (125 mL) Lemon Vinaigrette (bottled or recipe below)
- Lemon Vinaigrette
- 1⁄4 cup (60 mL) apple cider vinegar
- Zest and juice of 1 lemon
- 2 tsp (10 mL) Dijon mustard
- 1 garlic clove, minced
- 1 tsp (5 mL) dried oregano
- 1 tsp (5 mL) dried parsley
- 1⁄4 tsp (1 mL) salt
- 1⁄8 tsp (0.5 mL) ground black pepper
- 1⁄2 cup (125 mL) extra-virgin olive oil
Instructions
- Add 1 inch (2.5 cm) water to a medium saucepan fitted with a steamer basket. Place the asparagus in the basket and bring the water to a boil over high heat. Reduce the heat to low, cover and steam until the asparagus is just tender, about 8 minutes. Using tongs, remove the asparagus from the steamer basket and transfer to a medium bowl.
- Remove the steamer basket from the saucepan. Add water as necessary to maintain 1 inch (2.5 cm) in the pan; bring to a boil over high heat. Add the peas and cook until tender, about 5 minutes. Drain and add to the bowl with the asparagus.
- In a large serving bowl, combine the lettuce and dill. Add the cucumber, bell pepper, cooked asparagus and peas. Just before serving, top with the avocado and add the Lemon Vinaigrette; toss to coat.
- Lemon Vinaigrette
- In a medium bowl, whisk together the apple cider vinegar, lemon zest, lemon juice mustard, garlic, oregano, parsley, salt and pepper. Slowly drizzle in the olive oil, whisking constantly until incorporated.
- Use immediately or cover and refrigerate for up to 2 weeks. Makes ¾ cups
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