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This winning recipe was featured in Spring Vegetable Salads.
Helena Wallace | Bryan Texas Utilities
This tumble of vibrant green vegetables captures spring’s bounty. A simple, garlicky vinaigrette and creamy avocado add richness and pull the tastes together while allowing the flavor and texture of the vegetables to shine.
1 1/2 pounds asparagus
1 1/2 pounds French green beans
3/4 cup fresh or frozen peas
3 green onions, thinly sliced (white and light green parts)
1 pint cherry tomatoes, halved
1 small bunch radishes, thinly sliced
Juice of 2 lemons
4 tablespoons olive oil
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
2 cloves garlic, crushed and roughly chopped
2 ripe avocados, diced
1. Trim the tough ends from the asparagus, then cut stalks on the diagonal into one-inch pieces. Cut the green beans the same way.
2. Bring a pot of salted water to a boil. Add the asparagus and green beans and blanch 90 seconds. Remove vegetables from boiling water and place in a colander. Run cold water over them to stop cooking. Add peas to boiling water in the pot. If you are using fresh peas, cook them no longer than 30 seconds; cook frozen peas only 10. Drain peas and rinse with cold water.
3. Combine the drained asparagus, beans and peas in a bowl. Add the green onions, cherry tomatoes and radishes. Gently stir the vegetables.
4. In a small bowl, make the dressing by mixing well the lemon juice, oil, salt, pepper and garlic.
5. Add the diced avocados to the vegetables and toss with dressing just before serving. Finish with salt and freshly ground black pepper to taste.
The vegetables can be blanched in advance and refrigerated until serving time. To avoid a soggy salad, allow the blanched and drained vegetables to dry on clean kitchen towels before tossing them with the vinaigrette.