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Spring Greens Salad with Avocado, Early Peas and Tarragon-Dijon Vinaigrette

 

Spring Greens Salad with Avocado, Early Peas and Tarragon-Dijon Vinaigrette

  • 1.5 Cup Green Beans (Trimmed)
  • 1 Cup Early Peas (Fresh)
  • 1 Cup Broccoli Crowns (Coarsely Chopped)
  • 1 Lrg Shallot (Finely Chopped)
  • 1 Lrg Avocado (Chopped)
  • 2 TB Fresh Tarragon (Chopped)
  • 2 Tsp Dijon Mustard
  • 1/2 Cup EVO (Extra Virgin Olive Oil)
  • 1/3 Cup Red Wine Vinegar
  • Grated Zest of 1 Lemon
  • Salt & Pepper (To Taste)

  1. Using a medium saucepan filled with water, place on the stove over medium-high heat and bring to a rapid boil

  2. Blanch the green beans for 4 minutes, then add the peas and broccoli

  3. After 30 seconds, scoop all the vegetables out and into an ice water bath to stop the cooking. Vegetables should be bright and green.

  4. Drain, dry, and place in a large bowl

  5. In a small mixing bowl, combine the shallot, dijon, red wine vinegar, grated lemon zest, and tarragon.

  6. Whisk together while slowly adding the EVO to emulsify.

  7. Salt and Pepper to taste

  8. Pour the vinaigrette over the vegetables and gently toss to combine

  9. Top with chopped avocado. Season to taste.

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