• Fifty Shades of Green

    Photo: Randy Graham, Valley Vegetarian

    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.

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