Summer Green Salad

Recipe

Salad
Summer Green Salad

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User Rating

5 out of 5 stars
Rate it:
1 ratings

Recipe Data

4
Servings
30min
Prep
30min
Total

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Description

Make sure to get your greens ... literally! Our green salad is packed with everything green including asparagus, peas, zucchini, etc.

Recipe Tags

Servings and Ingredients

Ingredients
Serves 4
QuantityIngredientAdd
¼(1-lbs.) bunch asparagus, trimmed
½ c.shelled peas, thawed if frozen
½large zucchini, cut lengthwise in half
¼ c.Gustare Vita olive oil
1 tsp.lemon zest
3 tbsp.fresh lemon juice
1 tsp.Hy-Vee Dijon mustard
¼ tsp.Hy-Vee coarse-ground Malabar black pepper
tsp.Hy-Vee Meditarranean sea salt
½(6.5-oz.) bag Hy-Vee butter lettuce salad mix
2 c.green leaf lettuce, torn and lightly packed
1mini cucumber, sliced
½ c.fresh sugar snap peas
½avocado, seeded, peeled, and chopped
¼ c.edamame, cooked and shelled

Things To Grab

  • Deep skillet
  • Colander
  • Vegetable peeler
  • Whisk
  • Small bowl
  • Large mixing bowl

Directions

  1. Bring 2-inches water to boiling in a medium deep skillet. Add asparagus; simmer for 1 to 3 minutes or until crisp-tender. Transfer asparagus to a colander and rinse under cold running water. Cut asparagus in half; set aside.

  2. Add shelled peas to boiling water in skillet; simmer 2 to 4 minutes or until crisp-tender. Drain in colander and rise under cold water; set aside.

  3. Using a vegetable peeler, cut zucchini portion into ribbons; set aside. 

  4. Whisk together oil, lemon zest and juice, Dijon mustard, pepper, and salt; set aside. 

  5. Combine butter and leaf lettuces in a bowl. Arrange asparagus, cucumber, zucchini, sugar snap peas, avocado, shelled peas, and edamame on top. Drizzle with dressing.

Nutrition facts

Servings

220 Calories per serving

Amounts Per Serving

  • Total Fat: 18g
  • Cholesterol: 0mg
  • Sodium: 140mg
  • Total Carbohydrates: 11g
  • Protein: 5g

Daily Values

0%
Iron 10%
0%
Calcium 4%
0%
Vitamin D 0%
0%
Potassium 10%

Recipe Source:

Hy-Vee Seasons June 2020