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Greenest Spring Salad with Lemony Chive Dressing

Course Salad, lunch, dinner
Prep Time 25 minutes
Servings 4 -6
Author Katie Morford

Ingredients

Salad

  • 1/4 cup roasted salted almonds, chopped
  • 1/2 cup fresh or frozen (defrosted) English peas
  • 6 stalks asparagus, tough ends snapped off
  • 15 snap peas
  • 4 radishes
  • 1 head butter lettuce, washed and torn into large pieces
  • 1/4 cup loosely packed fresh mint or fresh dill, chopped
  • Freshly ground black pepper

Dressing

  • 2 tablespoons low-fat sour cream
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • Zest of 1/2 lemon
  • 3 tablespoons fresh, finely chopped chives
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon kosher salt

Instructions

  1. Pile the lettuce onto a large platter or a salad bowl.

  2. If using defrosted frozen peas or fresh peas that are sweet and tender, scatter them over the lettuce. If the peas are a bit starchy, blanch in a pot of salted boiling water until just tender, 2 to 3 minutes. Drain peas, and immerse in ice water, then drain and scatter over the lettuce.

  3. Cut the asparagus and snap peas on a diagonal into very thin slices. You should have about 1 cup of each. Cut the radishes into paper thin slices (use a mandolin if you have one). Scatter the asparagus, snap peas, radishes, and mint over the lettuce.

  4. To make the dressing, whisk together the sour cream, olive oil, lemon juice, lemon zest, chives, mustard, and salt in a small bowl.

  5. Drizzle about two-thirds of the dressing over the salad, toss well. Add more dressing if needed and toss again (you may have some leftover dressing). Taste and season with fresh ground black pepper and salt, if needed. Garnish with toasted almonds. Serve immediately.