Green Summer Salad
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WHAT YOU NEED:
2 cups butter leaf lettuce, packed 2 cups mixed baby greens, packed 2 Persian cucumbers 1 cup peas, fresh or frozen 2 small zucchinis 1 avocado 2 green onions green goddess dressing |
METHOD:
Place peas in pan and cover with water. If using frozen peas, heat until defrosted; do not boil or heat beyond room temperature; drain. If using fresh, simmer briefly for a minute or two to blanche, remove from heat, and drain.
In a salad bowl, tear washed butter leaf lettuce into bit size pieces. Add mixed greens and toss with green goddess dressing.
Wash and slice cucumbers and zucchini into discs or long ways with a mandolin. Place in a separate bowl, toss with dressing, and then place in a salad bowl on top of greens. Add peas, diced green onions, and sliced avocado on top; do not toss.
Place peas in pan and cover with water. If using frozen peas, heat until defrosted; do not boil or heat beyond room temperature; drain. If using fresh, simmer briefly for a minute or two to blanche, remove from heat, and drain.
In a salad bowl, tear washed butter leaf lettuce into bit size pieces. Add mixed greens and toss with green goddess dressing.
Wash and slice cucumbers and zucchini into discs or long ways with a mandolin. Place in a separate bowl, toss with dressing, and then place in a salad bowl on top of greens. Add peas, diced green onions, and sliced avocado on top; do not toss.