Verdant Asparagus Salad with Yogurt Green Goddess Dressing
Seeing green? It can be a good thing, actually. Green is a healing color that represents abundance, renewal, growth and nature. And speaking of abundance, the beauty and bounty of early Summer produce demands that they be treated as simply as possible, and this salad does that. A creamy Greek yogurt (which is full of probiotics) based green goddess packed with herbs is the backdrop for tender asparagus and peas, with everyone’s favorite avocado in the mix. A shower of tender greens and soft herbs add lovely grassy notes.
See this recipe on The Purist…
“They say you eat with your eyes, right? Well, let’s taste the rainbow, shall we? Summer is all about color— from bright, saturated hues of fresh corn and tomatoes to deep jewel tones of blackberries and plums. Throughout the season, the abundance of vibrant, fresh produce demands a simple, fuss-free approach— all the more to celebrate Mother Earth’s treasures— and practically speaking, who wants to spend time in the kitchen while there’s poolside fun to be had? The following salads draw inspiration from the array of summer hues that sweep over the land during these treasured warm months. So let’s celebrate summer and enjoy life— and healthy eating— in true living color.”
Serves 4
INGREDIENTS
1 bunch asparagus, ends trimmed
1 cup fresh peas
1 avocado, peeled, pitted and quartered
1 handful mâche or other baby green
½ cup pistachios, toasted and roughly chopped
Fresh basil, mint, parsley, and chives for garnish
Olive oil, for finishing
Flaky sea salt
For the Green Goddess
1 cup Greek yogurt
1 cup fresh packed basil
¼ cup fresh packed flat leaf parsley
2 tbsp fresh lemon juice
1 green onion
¼ cup olive oil
1 tbsp maple syrup or honey
½ tsp kosher salt
METHOD
For the dressing, combine all ingredients in the bowl of a food processor and process until smooth and creamy.
Lower asparagus into a pan of boiling well-salted water on high heat for 1-2 minutes until bright green and immediately transfer to a bowl of cold ice water. In the same pot, add peas and blanch for 30 seconds to 1 minute. Remove with a slotted spoon and add to the bowl of cold water.
Drain peas and asparagus and gently dry with a clean towel. To plate, spoon dressing onto the platter. Arrange asparagus, peas, avocado and pistachios on top. Drizzle with a glug of good olive oil, then finish with mâche and soft herbs. Finish with flaky sea salt.