Super Green Salad
This salad is delicious, super easy and is so versatile that you can use pretty much any veggies you have on hand. Goes great with chicken, fish, pork or beef.
This will make two hearty portions, or four smaller portions. You could also use broccoli, green beans or lima beans in place of any of the veggies.
2 cups asparagus cut into 1 to 2 inch pieces
1 cup frozen edamame (shelled)
1 cup frozen peas
2 TBsp oil (olive, avocado or canola)
1 TBsp fresh lemon juice
Lemon zest from half a lemon
1 garlic clove grated
1/2 cup finely grated parmesan cheese
1/4 cup toasted, slivered almonds
Salt & Pepper
Heavily salt a medium sized saucepan of water and bring water to a boil. While waiting for water to boil, toast almonds in the oven at 300 degrees for 5-7 minutes (just until light brown). Add veggies and cook for four minutes. Pour into a collander and submerge in an ice water bath (bowl full of ice water) to stop veggies from cooking. Blend oil, lemon juice, lemon zest, garlic, almonds and cheese. Remove veggies from ice bath and let them dry a bit before tossing with dressing mixture. Salt & pepper to taste and serve. If not serving right away, cover and refrigerate. Enjoy!