A rainbow-colored salad, with juicy farmer’s market sugar snap peas, gorgeous, fresh veggies, and a to-die-for dressing!
I love nothing more than a big salad filled with crisp and crunchy seasonal veggies.
I am always looking to make it as colorful as possible. After all, we eat with our eyes first.
Also, each colored ingredient adds different vitamins and minerals so this is packed with healthy goodness.
The real star of this salad is the minty salad dressing.
I tasted a similar one at “Azu” in Ojai and couldn’t wait to recreate it. If you ever get to eat there it’s a must-try….
Hells bells this recipe is amazing. You are going to love it.
Wishing you a fantastic weekend darling.
xxx MM
PrintHouse Salad with Lemon Mint Dressing
Ingredients
FOR THE SALAD
- 2 bags romaine lettuce /spring mix
- 6 Persian cucumbers- sliced into circles
- 1 bag- sugar snap peas cut in half
- 8–10 mini peppers (assorted colors) cut into circles
- 1 pack cherry tomatoes
- ¼ red onion- cut into slivers
- 2 avocados
- 2 TBS poppy seeds to garnish
FOR THE DRESSING
- 1/3 cup good olive oil
- Zest and juice of a lemon
- 1 tsp Dijon mustard
- 2 TBS red wine vinegar
- A handful of fresh mint leaves
- Lots of coarse salt and black pepper
Instructions
Place the ingredient for the salad dressing together to in a blender and puree into a paste. Set aside
Cut the cucumbers and peppers into circles and halve the sugar snap peas so the peas show. Slice the onions into slivers.
Blanch the avocados in boiling water for 30 seconds (to stop them going black) and cut them into half-moons.
To assemble, arrange the lettuce on a large flat platter or bowl. Sprinkle with cucumber, peppers, onions, tomatoes, and snap peas. Scatter on the avocados. Garnish with poppy seeds. Dress just before serving.
SERVES 6
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