The Greenest Green Salad

Name: The Greenest Green Salad
Total time: 20 min
Ingredients: 2 cups snap peas, trimmed; 2 hearts of romaine lettuce, washed and cut into bite-size pieces; 2 Persian or Japanese cucumbers, diced; 2 green onions, thinly sliced; 1 ripe avocado, cubed; 1 recipe green goddess dressing

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Total: 20 minutes

Servings: 5

Cost: $2.75 /serving

Author : Samin Nosrat

avocado cucumber green onion

Ingredients

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2 cups snap peas, trimmed2 hearts of romaine lettuce, washed and cut into bite-size pieces2 Persian or Japanese cucumbers, diced2 green onions, thinly sliced1 ripe avocado, cubed1 recipe green goddess dressing

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Instructions

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Step 1

Line a large plate with paper towels. Set aside. Bring a medium saucepan of generously salted water to a boil over high heat. Add the snap peas, and cook until just tender, about 90 seconds. Use a strainer to remove the peas onto the prepared plate, and spread out in a single layer. Allow to cool and dry completely (the dressing won’t stick to a wet snap pea). Cut each pea in half crosswise on the bias.

Step 2

In a large bowl, combine the snap peas, romaine, cucumbers and green onions. Mix well to combine. Add the avocado and about half the dressing. Mix gently with your hands until the salad is well coated with dressing, adding more if necessary. Taste, and adjust seasoning with salt and pepper. Serve cold, immediately. Cover and refrigerate remaining dressing for up to 1 week.