I love salads to be filled with lots of vegetables rather than lots of lettuce. I add Boston lettuce to this one for its buttery flavor and wonderful silkiness, but otherwise I stick to beautiful robust green vegetables. The peas and asparagus—bright green, warm, and sweet—will stand out, complemented by the avocado’s creaminess, the dill’s freshness, and the feta’s saltiness.
Courtesy of Chef Lynn Crawford for Cook for the Cure 2013.
Everything Green Salad
Green Goddess Dressing with Shallot & Herbs
Half-fill a medium saucepan with cold salted water and bring to a boil over medium-high heat.
Add snap peas and boil for 1 minute. Using a slotted spoon, transfer to a bowl of ice water to stop cooking process and set color. Boil asparagus for 1 minute, then transfer to ice water. When cooled, drain peas and asparagus on paper towels.
In a large bowl, gently toss together peas, asparagus, cucumber, zucchini, lettuce, green onions, avocado, dill, and feta. Add dressing and toss until salad is well coated. Season to taste with salt and pepper and serve immediately.
Place avocado, shallot, garlic, mayonnaise, sour cream, parsley, chives, and lemon juice in a blender and process until smooth. Season to taste with salt and pepper. Transfer dressing to a container, cover, and refrigerate until ready to use.