Ingredients
1 1/2 cups frozen green peas
1 pound asparagus, trimmed and cut diagonally into 2 1/2-in. pieces (4 cups)
12 ounces sugar snap peas, trimmed (about 4 cups)
3 tablespoons minced shallots
3 tablespoons extra-virgin olive oil
1 1/2 teaspoons grated lemon rind
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 ounces pea tendrils, pea shoots, or watercress (about 5 cups)
1 cup loosely packed fresh flat-leaf parsley leaves
1/2 cup torn fresh mint leaves
1 firm, ripe avocado, cubed
NUTRITION INFORMATION
calories 137
fat 7.9 g
satfat 1.1 g
monofat 5.4 g
polyfat 0.9 g
protein 5 g
carbohydrate 14 g
fiber 6 g
cholesterol 0.0 mg
iron 3 mg
sodium 251 mg
calcium 63 mg
sugars 5 g
Est. Added Sugars 0 g
How to Make It
Bring a large Dutch oven filled with water to a boil over high. Add green peas, asparagus, and sugar snap peas; boil until crisp-tender, about 3 minutes. Drain and rinse well with cold water; drain well.
Whisk together shallots, oil, rind, juice, mustard, salt, and pepper in a large bowl. Add blanched vegetables; toss well to coat. Add pea tendrils, parsley leaves, mint leaves, and cubed avocado; toss gently to combine.
Cooking Light DT
