10-Vegetable Salad with Lemon Vinaigrette

• FAST
• HEALTHY
• STAFF-FAVORITE
• VEGETARIAN

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

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.