These easy green salad recipes are loaded with texture -- the best salads that are anything but boring! Enjoy them as a meal for dinner or lunch, or serve them as a side dish to just about any main - from grilled meat or seafood to pizza and pasta, or soup.
Ingredients
1bunch asparagus, cut into 1 inch pieces (~2 1/2 - 3 cups)
Bring a large saucepan filled with salted water to a boil and prepare an ice bath. Add chopped asparagus to boiling water and cook for 4-5 minutes, depending on thickness, until slightly tender. Add frozen peas with 1 minute remaining. Transfer immediately to an ice bath.
Meanwhile, add snap peas, arugula, and almond slices to a large bowl, and set aside.
In a small bowl or jar, whisk together lemon zest and juice, mint, honey, dijon mustard, garlic, salt, and pepper. Slowly drizzle in olive oil while whisking to combine. Taste for salt and pepper levels and adjust as needed.
Drain the vegetables from the ice bath and toss with the remaining salad ingredients and dressing. Serve immediately. If serving the salad later, store the dressing in an airtight container and toss immediately before serving.
Notes
Easily make this recipe vegan by using maple syrup in place of honey.