Fifty Shades of Green
Just in time for the 2015 Oscars!
You might be thinking, Why would anyone make an all green salad? Isn’t salad green enough as it is? I say the greener the better. This recipe has lettuce, green peas, edamame and avocado. My creamy tarragon vinaigrette brings them all together into a tasty and nutritious salad. It is super-green and good for you.
Now you may be thinking, Yeah, but too much is too much! I say not when it comes to green goodness. Try it and let me know what you think.
½ cup Vegenaise
¼ cup vegetable oil
1 tablespoon lemon juice
1 tablespoon white wine vinegar
1 teaspoon Tamari sauce
¼ teaspoon fresh ground pepper
1 clove garlic (minced)
1½ tablespoons fresh tarragon (minced)
2 cups fresh-shelled peas
2 cups shelled and cooked edamame (ready to eat)
4 cups spring salad greens
1 avocado (peeled and cut into small cubes)
3 tablespoons Parmigiano-Reggiano cheese (grated)
In a small bowl, whisk together Vegenaise, oil, lemon juice, vinegar, Tamari, pepper and garlic. Add tarragon and mix well. Set this dressing aside.
In a large bowl, toss the peas, and edamame. Add the dressing and toss again. To serve, arrange the greens on a salad plate, top with the peas and edamame, and finish off with cubes of avocado. Garnish with grated cheese and serve.