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

  1. 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.
  2. In a small bowl, whisk together the minced shallots, olive oil, lemon zest, lemon juice, Dijon mustard, salt, and pepper.
  3. Combine the pea tendrils, baby spinach, parsley leaves, mint leaves and cubed avocado in a large salad bowl.
  4. Drizzle the shallot mixture over the greens and toss until well coated.
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