Prep Time
5 minutes
Cook Time
30 minutes
Yield
4 Servings
Ingredients
1⁄2 cup almonds (blanched and slivered)
1⁄4 cup olive oil, extra virgin
2 tablespoons lemon juice
1 clove garlic (sliced in half)
1⁄2 cup water
1⁄2 teaspoon salt
1⁄4 teaspoon black pepper, freshly ground
1⁄2 cup water
1 pound asparagus
1 cup peas, sugar snap
1 avocado
2 tablespoons parsley, fresh
1⁄2 cup almonds
1⁄4 cup olive oil
2 tablespoons lemon juice
1⁄2 teaspoon salt
1 teaspoon black pepper
1⁄2 pound spinach, baby
1 clove garlic
Instructions
To make the almond vinaigrette:
Preheat the oven to 350 degrees F. Spread the almonds on a baking sheet and bake until slightly golden, about 5 minutes. Set aside to cool. When the almonds are cool, transfer to a blender or food processor along with the remaining ingredients. Puree until smooth. Set aside.
To make the salad:
Blanch the asparagus and sugar snap peas in a large saucepan of boiling salted water until bright green, about 1 to 2 minutes. Immediately transfer to a bowl of iced water. Drain and cut asparagus into 2-inch long pieces. Set aside.
In a large mixing bowl, combine baby greens, asparagus, sugar snap peas and avocado. Toss with almond vinaigrette and sprinkle with parsley.