Spring Green Salad with Lemon Vinaigrette

A vibrant, delicious, crunchy, and creamy salad with the tanginess of a Flying Olive Double Lemon Vinaigrette. Prepare the peas and asparagus up to 2 days ahead, but wait until you are ready to serve the salad to add the remaining ingredients and the vinaigrette. Yum! Barb L.

Serves: 4-6

¾ c frozen green peas

½ lb asparagus, trimmed and cut into 2 ½ pieces (about 2 cups)

6 oz sugar snap peas, trimmed (about 2 cups)

1 ½ Tbsp minced shallots

1 ½ Tbsp Flying Olive Lemon Extra Virgin Olive Oil

¾ tsp grated lemon rind

1 Tbsp Flying Olive Sicilian Lemon Balsamic Vinegar

½ Tbsp Dijon mustard

¼ tsp kosher salt

¼ tsp freshly ground black pepper

2 ½ -3 cups watercress, arugula, or pea shoots

½ cup loosely packed fresh flat-leaf parsley (Italian) leaves

¼ cup torn fresh mint leaves or 1 Tbsp dried mint (If using dried mint, add it to the vinaigrette here*)

½ firm, ripe avocado, cubed


Bring a large pot of water to a boil over high. Add the green peas, asparagus, and the sugar snap peas. Boil for 3 minutes until crisp-tender. Drain and rinse well with cold water, drain well.

Whisk together shallots, Flying Olive Lemon Extra Virgin Olive Oil, lemon rind, Flying Olive Sicilian Lemon Balsamic Vinegar, mustard, salt, dried mint*, and pepper in a large bowl.

Add blanched vegetables; toss to coat. Add watercress (or other greens), parsley leaves, fresh mint leaves, and cubed avocado and gently toss. Serve.

Inspired by a recipe in Cooking Light Magazine. April, 2017

Submitted by Chuck L.