Super Green Salad


Jennifer Causey


  • Kosher salt
  • 2 1-lb. bunches large asparagus spears
  • 1 cup frozen shelled edamame, thawed
  • 1 cup frozen or fresh English peas
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup slivered almonds, lightly toasted
  • 2 cloves garlic
  • 1 1/2 teaspoon lemon zest
  • 1 cup loosely packed fresh basil leaves
  • 1/2 cup loosely packed fresh mint leaves
  • 1/4 cup loosely packed fresh tarragon leaves
  • 2 tablespoons fresh lemon juice
  • 2 ounces shaved Manchego cheese


1. Bring 6 cups water to a boil in a large pot; add 1 tablespoon salt. Have ready a bowl of ice water.

2. Trim tough ends from asparagus. Cut 1 bunch diagonally into 2-inch pieces. Shave stalks of remaining asparagus with a vegetable peeler. Add diagonally cut asparagus, edamame and peas to boiling water; cook for 4 minutes. Plunge vegetables into ice water to stop the cooking process; drain well.

3. Process oil, almonds, garlic and lemon zest in a blender until smooth. Add herbs and process until smooth.

4. Place dressing, shaved asparagus, cooked asparagus mixture, lemon juice and 1/2 teaspoon salt in a bowl; toss to coat. Top with Manchego.

  • Cook:
  • Total:
  • Yield: Serves 8

Nutritional Information

Calories per serving: 226
Fat per serving: 18g
Saturated fat per serving: 4g
Cholesterol per serving: 8mg
Fiber per serving: 5g
Protein per serving: 8g
Carbohydrate per serving: 10g
Sodium per serving: 314mg
Iron per serving: 4mg
Calcium per serving: 160mg

Good to Know

Shaved asparagus looks very elegant. But if your spears are really thin, don’t bother.
Robin Bashinsky