Spring green salad
Delight in the fresh flavors of Spring with this vibrant green salad. Crisp, flavorful, and bursting with seasonal ingredients. Perfect for a light and refreshing meal.
Ingredients:
- ¼ cup plain whole-milk Greek yogurt
- ¼ cup fresh lemon juice (from 2 lemons)
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 anchovy fillet
- 2 ripe avocados, peeled and pitted, divided
- ½ cup chopped fresh chives, divided
- 4 tablespoons chopped fresh mint, divided
- 2 romaine hearts, chopped
- ½ English cucumber, chopped
- 1 cup sugar snap peas, halved
- ½ cup frozen shelled edamame, thawed
- ⅓ cup shelled roasted salted pistachios, chopped
Instructions:
- Blend together yogurt, lemon juice, 1 tablespoon of water, salt, pepper, anchovy, 1 avocado, ¼ cup chives, and 2 tablespoons of mint in a blender until the mixture is smooth. Gradually add more water, 1 tablespoon at a time, until it reaches a pourable consistency.
- Dice the other avocado and place it in a large bowl. Combine with romaine lettuce, cucumber, snap peas, and edamame. Mix with half of the prepared dressing. Garnish with pistachios and the remaining ¼ cup of chives and 2 tablespoons of mint. Serve the extra dressing separately.
Summary:
- Calories: 1219 kcal
- Fat: 88 g
- Protein: 44 g
- Carbs: 92 g
- Potassium: 4634 mg
- Magnesium: 362 mg