Ingredients:
- 1 1/ 2 cups frozen green peas
- 1 pound asparagus, trimmed and cut diagonally into 2 1/ 2-inch pieces (4 cups)
- 12 ounces sugar snap peas, trimmed (about 4 cups)
- 3 tablespoons minced shallots › 3 tablespoons extra-virgin olive oil
- 1 1/ 2 teaspoons grated lemon rind
- 2 tablespoons fresh lemon juice
- 1 tablespoon Dijon mustard
- 3/ 4 teaspoon kosher salt › 1/ 2 teaspoon freshly ground black pepper
- 4 ounces pea tendrils, pea shoots or watercress (about 5 cups)
- 1 cup loosely packed fresh flatleaf parsley leaves
- 1/ 2 cup torn fresh mint leaves › 1 firm, ripe avocado, cubed
How to make it
- Bring a large Dutch oven filled with water to a boil over high. Add green peas, asparagus and sugar snap peas; boil until crisptender, about 3 minutes. Drain and rinse well with cold water; drain well.
- Whisk together shallots, oil, rind, juice, mustard, salt and pepper in a large bowl. Add blanched vegetables; toss well to coat. Add pea tendrils, parsley leaves, mint leaves and cubed avocado; toss gently to combine.
Nutrition information
Amount per serving:
- Calories: 137
- Fat: 7.9 g
- Saturated fat: 1.1 g
- Monounsaturated fat: 5.4 g
- Polyunsaturated fat: 0.9 g
- Protein: 5 g
- Carbohydrate: 14 g
- Fiber: 6 g
- Cholesterol: 0.0 mg
- Iron: 3 mg
- Sodium: 251 mg
- Calcium: 63 mg
- Sugars: 5 g
- Est. added sugars: 0 g
