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Emerald Green Salad

Do you love crunch as much as I do? This is the ultimate fresh and vibrant salad for Spring—bursting with texture, color, and that satisfying crisp bite in every forkful. The Emerald Green Salad lives up to its name, showcasing a beautiful medley of green vegetables and herbs that look like they were just picked from the garden.
What makes this salad shine is its versatility. Add your favorite protein—grilled tofu, chickpeas, lentils or chicken—for a hearty, satisfying main dish that’s still light and energizing. It’s a crunchy, clean-eating celebration in every bite—perfect for lunch or as a vibrant side at dinner.
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Prep Time 20 minutes
Total Time 20 minutes
Course Dinner, Lunch, Salad
Cuisine American
Servings 4
Calories 267 kcal

Equipment

  • 1 bowl
  • 1 knife
  • 1 cutting board
  • 1 blender
  • 1 mason jar

Ingredients
  

Salad

  • 3/4 cups green peas frozen, thawed
  • 1/2 bunch asparagus blanched, cut into pieces
  • 2 cups sugar snap peas
  • 2.5 cups spring mix or baby kale or other greens
  • 1/4 cup mint fresh, torn
  • 3 scallions green part, cut in small pieces
  • 1/2 avocado cubed
  • 1/4 cup pistachio nuts

Dressing

  • 3 tbsp olive oil
  • 3 tbsp lemon juice
  • 1 tsp lemon zest
  • 1 tsp Dijon mustard
  • 1 tsp maple syrup
  • 1/8 tsp salt
  • 1/8 tsp pepper
  • 1/4 avocado

Instructions
 

  • Place the dressing ingredients into a blender and blend until creamy. Pour into a glass mason jar so extra can be saved for later.
  • Put the frozen peas in a colander and rinse under warm water to defrost. Set aside to drain. Blot with a towel, if necessary, to remove excess water.
  • Place trimmed, cut asparagus in a pot of boiling water. Blanch for 1 minute until color brightens, but asparagus is still firm. Remove from boiling water and put in an ice water bath to stop the cooking process. Drain and blot dry.
  • Leave sugar snap peas raw. Then angle-cut sugar snap pods in halves or thirds, depending on size.
  • You may do steps 1-4 up to two days in advance. You can then dress the amount of salad as needed. If not using all the salad at one meal, only dress what you are eating. Save the rest and dress just before serving.
  • Combine the peas, asparagus, snap peas, green onions, with the remaining salad ingredients in a large bowl. Drizzle on the salad dressing, toss to combine and serve topped with pistachio nuts.

Notes

The nutritional information is automatically calculated and can vary on ingredients and products used.

Nutrition

oxalates: 45mgCalories: 267kcalCarbohydrates: 19gProtein: 7gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gSodium: 103mgPotassium: 643mgFiber: 8gSugar: 7gVitamin A: 1748IUVitamin C: 61mgVitamin E: 3mgVitamin K: 75µgCalcium: 75mgIron: 4mgMagnesium: 57mgPhosphorus: 159mgSelenium: 3µgZinc: 1mg
Keyword greens, salad
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