Spring Greens Salad with Avocado, Early Peas and Tarragon-Dijon Vinaigrette
Spring Greens Salad with avocado, early peas, and a tangy Tarragon-Dijon vinaigrette—fresh and vibrant for spring!
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Cooking tools:
- Stove
- Saucepan
- Mixing bowl
- Ice water bath
- Colander
- Whisk
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Grater
- Slotted spoon
- Salad spinner
- Tongs
- Serving bowl
Ingredients
- 1 1/2 Cups Green Beans (Trimmed)
- 1 Cup Early Peas (Fresh)
- 1 Cup Broccoli Crowns (Coarsely Chopped)
- 1 Lrg Shallot (Finely Chopped)
- 1 Lrg Avocado (Chopped)
- 2 TB Fresh Tarragon (Chopped)
- 2 Tsp Dijon Mustard
- 1/2 Cup EVO (Extra Virgin Olive Oil)
- 1/3 Cup Red Wine Vinegar
- Grated Zest of 1 Lemon
- Salt
- Pepper
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