1 ½ Cup frozen green peas
1 Pound asparagus, cut into 2-inch pieces
12 Ounces sugar snap peas, trimmed
3 Tablespoons shallots, minced
3 Tablespoons Olive oil
1 ½ Teaspoons lemon zest
2 Tablespoons lemon juice
1 Tablespoon Dijon mustard
¾ Teaspoon salt
½ Teaspoon black pepper
4 Ounces pea tendrils or watercress
2 Cups baby spinach
1 Cup parsley leaves
½ Cup fresh mint leaves
1 Avocado, cubed
- Bring a large pot of water to a boil and add the green peas, asparagus and sugar snap peas. Cook for three minutes, drain and rinse with cold water.
- In a small bowl, whisk together the minced shallots, olive oil, lemon zest, lemon juice, Dijon mustard, salt, and pepper.
- Combine the pea tendrils, baby spinach, parsley leaves, mint leaves and cubed avocado in a large salad bowl.
- Drizzle the shallot mixture over the greens and toss until well coated.