• Fast
• Healthy
• Staff Favorite

Ingredients

1. 3 tablespoons fresh lemon juice, preferably Meyer lemon
2. 1/4 cup extra-virgin olive oil
3. 1 tablespoon chopped chervil or parsley
4. 1 teaspoon honey
5. Salt and freshly ground pepper
6. 6 jumbo asparagus stalks, peeled
7. 6 baby carrots, peeled and quartered lengthwise
8. 1/2 cup sugar snap peas (2 ounces), trimmed
9. 4 cups packed assorted baby lettuce leaves or mesclun (3 ounces)
10. 4 radishes, julienned
11. 2 white mushrooms, stemmed and thinly sliced
12. 1 fennel bulb—halved, cored and thinly sliced
13. 1 Kirby or Japanese cucumber, julienned
14. 1 ripe Hass avocado, cut into 2-by-1/4-inch slices
15. 1 cup pea sprouts or broccoli sprouts
16. 1/4 cup raw cashew halves

Directions

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