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.
Recipe
Author
Hy-Vee Test Kitchen
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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.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| ¼ (1-lbs.) bunch asparagus, trimmed | ||
| ½ c. shelled peas, thawed if frozen | ||
| ½ large 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 | ||
| ⅛ 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 | ||
| 1 mini cucumber, sliced | ||
| ½ c. fresh sugar snap peas | ||
| ½ avocado, 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
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.
Using a vegetable peeler, cut zucchini portion into ribbons; set aside.
Whisk together oil, lemon zest and juice, Dijon mustard, pepper, and salt; set aside.
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%