Active Time
N/A
Total Time
40 MIN
Yield
Serves : 4
© James Baigrie

How to Make It

Step 1    

In a small bowl, whisk the lemon juice with the olive oil, chervil and honey and season with salt and pepper.

Step 2    

Bring a medium saucepan of salted water to a boil. Add the asparagus and carrots and cook until the asparagus is bright green and the carrots are barely tender, about 2 minutes. Using a slotted spoon, transfer the asparagus and carrots to a platter. Add the sugar snap peas to the saucepan and cook until they turn bright green, about 30 seconds; transfer to the platter. Cut the sugar snap peas into julienne strips. Halve the asparagus stalks lengthwise, then halve the asparagus pieces crosswise.

Step 3    

In a large bowl, toss the lettuce, asparagus, carrots, sugar snap peas, radishes, mushrooms, fennel, cucumber, avocado, sprouts and cashews. Add the vinaigrette and toss well. Serve right away.

Make Ahead

The blanched vegetables and vinaigrette can be refrigerated overnight.

Notes

One Serving 373 cal, 27 gm fat, 4.1 gm sat fat, 31 gm carb, 10 gm fiber.

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