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Sumac Green Goddess Spring Salad

Sylvie Royston

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."

Sumac Green Goddess Spring Salad

Ingredients

    Salad

    • 1 head romaine lettuce
    • 1 bunch asparagus
    • 1 cup snow peas
    • 1 cucumber, sliced into ribbons
    • 1 bunch of radishes, thinly sliced
    • 1 cup shelled English peas

    Dressing

    • 1 bunch tarragon
    • 1 bunch parsley
    • 1 bunch dill
    • Juice from 2 lemons
    • Zest from 1 lemon
    • ¾ cup olive oil
    • 2 Tbsp vegan mayonnaise
    • ¼ tsp salt
    • ¾ tsp Cured Sumac

    Topping

    • Purple Shallot Slices, to taste

    Directions

    1. Chop asparagus into 2” segments.

    2. Bring a pot of water to boil and prepare a bowl of ice water that will fit asparagus and peas.

    3. Add peas and asparagus to boiling water and cook for 2-3 minutes, until just tender. Remove vegetables and submerge in ice water.

    4. 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.

    5. 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!

    6. Toss with Sumac Goddess dressing and top with Purple Shallot Slices for extra crunch!
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