Green Goddess Salad - alive magazine

Ingredients

• 1 large green bell pepper, sliced
• 2 tsp (10 mL) granulated cane sugar
• 1 tsp (5 mL) salt
• 2/3 cup (160 mL) cider or rice vinegar
• 2 cups (500 mL) sugar snap peas
• 12 thick asparagus spears, woody ends trimmed
• 8 cups (2 L) large pieces of green leaf, butterhead, or other lettuce
• 2 cups (500 mL) cooked or canned cannellini or navy beans, drained
• 2 Persian cucumbers or 1 English cucumber, chopped
• 1/4 cup (60 mL) unsalted shelled pistachios, chopped
• 3 Tbsp (45 mL) extra-virgin olive oil, camelina oil, or avocado oil
• Juice of 1 lime
• 1 small ripe avocado
• 1/2 cup (125 mL) basil
• 1/2 cup (125 mL) parsley
• 2 green onions, green parts only, or 1/4 cup (60 mL) chopped chives
• 2 garlic cloves, minced, or 2 chopped stalks green garlic
• 1/2 tsp (2 mL) salt