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Thanks for a GREAT 2017 Farmers' Market Season! See you April 14 of 2018!

All the Green Things Salad


How to Make It

  1. Bring a large Dutch oven filled with water to a boil over high. Add green peas, asparagus, and sugar snap peas; boil until crisp-tender, about 3 minutes. Drain and rinse well with cold water; drain well.
  2. Whisk together shallots, oil, rind, juice, mustard, salt, and pepper in a large bowl. Add blanched vegetables; toss well to coat. Add pea tendrils, parsley leaves, mint leaves, and cubed avocado; toss gently to combine.

Ingredients

  • 1 1/2 cups frozen green peas
  • 1 pound asparagus, trimmed and cut diagonally into 2 1/2-in. pieces (4 cups)
  • 12 ounces sugar snap peas, trimmed (about 4 cups)
  • 3 tablespoons minced shallots
  • 3 tablespoons extra-virgin olive oil
  • 1 1/2 teaspoons grated lemon rind
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon Dijon mustard
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 4 ounces pea tendrils, pea shoots, or watercress (about 5 cups)
  • 1 cup loosely packed fresh flat-leaf parsley leaves
  • 1/2 cup torn fresh mint leaves
  • 1 firm, ripe avocado, cubed