Spring salad with pickled shallot & avocado
Delight in the harmony of tangy pickled shallots and creamy avocado on a bed of fresh greens in this vibrant spring salad bursting with flavors.
Ingredients:
- ½ small shallot, thinly sliced and separated into rings
- ¼ cup white-wine vinegar
- 2 teaspoons granulated sugar
- Pinch of salt plus 1/2 teaspoon, divided
- 1 ½ cups snow peas, trimmed (110g)
- 2 tablespoons Dijon mustard
- ¼ teaspoon cracked black pepper
- ¾ cup grapeseed or canola oil
- 10 cups baby romaine or butter lettuce leaves
- 4 radishes, thinly sliced
- 1 ripe avocado, sliced
- 6 tablespoons sliced almonds, toasted
- Shaved pecorino Romano cheese for garnish
Instructions:
- Place diced shallot in a heatproof bowl. Heat vinegar, sugar, and a bit of salt in a small saucepan until it simmers. Let it simmer for 2 minutes, then pour the mixture over the shallots. Allow it to sit for 30 minutes, stirring occasionally.,In the meantime, bring a saucepan of water to a boil. Cook snow peas in the boiling water until they are tender-crisp, around 1 minute. Use a slotted spoon to transfer the snow peas to a bowl of ice water to cool. Drain and cut the peas on a diagonal angle.,Using a slotted spoon, move the pickled shallots to a small bowl. Combine mustard, pepper, and the remaining 1/2 teaspoon of salt into the liquid used for pickling. Slowly pour in oil while whisking continuously until well mixed.,Mix lettuce and the blanched snow peas in a large bowl. Pour 1/2 cup of the prepared dressing over the salad (keep the rest for later use) and gently toss to coat. Arrange radishes, avocado, almonds, and the pickled shallots on top of the salad. Optionally, top with cheese for garnish.
Summary:
- Calories: 2277 kcal
- Fat: 222 g
- Protein: 28 g
- Carbs: 64 g
- Potassium: 3066 mg
- Magnesium: 324 mg