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.
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.
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