Sumac Green Goddess Spring Salad
Servings
1-2
Prep Time
10-15 minutes
Cook Time
2-3 minutes
"This vibrant salad celebrates the crisp, green bounty of spring all tossed in an herby, tangy green goddess dressing. Our zingy, ruby-red sumac adds the perfect citrusy lift, tying everything together with a bright, unexpected twist. It’s fresh, flavorful and exactly what you want to eat as the weather warms up."
Author:Sylvie Royston
Ingredients
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1 head romaine lettuce
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1 bunch asparagus
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1 cup snow peas
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1 cucumber, sliced into ribbons
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1 bunch of radishes, thinly sliced
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1 cup shelled English peas
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1 bunch tarragon
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1 bunch parsley
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1 bunch dill
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Juice from 2 lemons
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Zest from 1 lemon
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¾ cup olive oil
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2 Tbsp vegan mayonnaise
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¼ tsp salt
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¾ tsp Cured Sumac
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Purple Shallot Slices, to taste
Salad
Dressing
Topping
Directions
Chop asparagus into 2” segments.
Bring a pot of water to boil and prepare a bowl of ice water that will fit asparagus and peas.
Add peas and asparagus to boiling water and cook for 2-3 minutes, until just tender. Remove vegetables and submerge in ice water.
Make dressing by blending chopped tarragon, parsley, lemon juice and zest, olive oil, mayonnaise and salt in a
food processor. Add chopped dill and sumac and pulse a few times, so you can still visibly see threads of dill.Combine prepared romaine lettuce leaves, peas, asparagus, snow peas, cucumber, and radishes in salad bowls. Pro-tip: submerge your veggies in ice water prior to serving to get them extra crisp!
Toss with Sumac Goddess dressing and top with Purple Shallot Slices for extra crunch!
Supermarket
Fair Trade