All Green Salad

All Green Salad

Shelled peas, cooked edamame, avocado and fresh salad greens.

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.

About Valley Vegetarian

The fresh chef providing consistently good vegetarian comfort food recipes.
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