published Wednesday, July 2nd, 2014

Lose leafy greens for a fresh salad

A shades of green salad doesn’t have leafy greens, but has plenty of other veggies.
A shades of green salad doesn’t have leafy greens, but has plenty of other veggies.
Photo by Associated Press /Chattanooga Times Free Press.

With salad season in full swing, it's inevitable that you soon will be sick of your go-to mix of greens.

So we decided to create a green salad that will keep you coming back for more. And not a single leafy green is harmed in the making of this meal. We combine fresh green beans, asparagus, snow peas and zucchini for a fresh and delicious take on a not-so-basic green salad. For good measure, we also pile on some fresh dill and avocado slices.

Shades of Green Salad

12 ounces fresh green beans, cut into 2-inch pieces

1 bunch asparagus, cut into 2-inch pieces

1 cup snow peas, sliced lengthwise

1 medium zucchini, halved, seeds scraped out, then cut into thin half moons

2 tablespoons extra-virgin olive oil

2 tablespoons grated shallot

Zest and juice of 1 orange

2 tablespoons sherry vinegar

1 teaspoon Dijon mustard

Kosher salt and ground black pepper

1 avocado, sliced

Manchego cheese, to serve

Fresh dill, to serve

Honey, to serve

Bring a large pot of salted water to a boil. Fill a large bowl with ice water and have it near the stove.

Add the green beans to the boiling water and blanch for 1 to 2 minutes, or until crisp-tender and bright green. Use a slotted spoon to quickly transfer them from the boiling water to the ice water. While the green beans cool, add the asparagus to the boiling water and blanch for 3 to 4 minutes, depending on the thickness of the stalks, until just barely tender. Transfer the asparagus to the ice water with the green beans.

Once they have cooled, drain the green beans and asparagus, pat them dry and transfer to a large bowl. Add the snow peas and zucchini.

In a small bowl, whisk together the olive oil, shallot, orange zest and juice, vinegar and mustard. Season with salt and pepper. Pour the dressing over the vegetables and stir gently to coat well. For best flavor, allow the vegetables to marinate in the dressing for at least 30 minutes.

Serve topped with sliced avocado, grated manchego cheese, sprigs of dill and a drizzle of honey.

Servings: 6

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