Green appetizer salad with avocado, peas and asparagus

Votes: 1

Time: 20 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 401, total fat 32 G., saturated fats 6 G., proteins 10 G., carbohydrates 26 G., fiber 12 G., cholesterol 12 mg, sodium 1025 mg, sugar 10 G.

If you're wondering whether to serve a salad or a dip at a party, consider this bright, crunchy appetizer salad in a creamy dressing that's meant to be eaten with chips, not a fork. Don't be surprised by the heavy dressing—that's what makes it so easy to scoop up like a dip.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Appetizer salad

1 bunch thin asparagus weighing 450 g, tough ends trimmed, stalks thinly sliced (2.5 cups)
220 g sugar snap peas, ends removed, pods thinly sliced (2 cups)
2 tbsp finely chopped fresh mint
4 mini cucumbers (ends trimmed), finely chopped (2 cups)
2 sliced avocados
1 medium jalapeño, diced

Refueling

1.5 cups fresh parsley leaves, loosely arranged
1 1/2 cups loosely packed baby spinach
1.5 cups plain yogurt
5 tablespoons chopped green onions
1/4 cup olive oil
3 tablespoons freshly squeezed lemon juice
1 large clove of garlic, minced
Coarse salt and freshly ground black pepper

For serving

Tortilla chips

Ingredient Substitution Suggestions

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Recipes with similar ingredients: asparagus, spinach, sugar snap peas, cucumbers, mint, parsley, jalapeno pepper, Avocado, lemon juice, yogurt, tortilla chips

Cooking the dish according to the recipe:

Salad:

In a large bowl, combine asparagus, sugar snap peas, mint, cucumber, avocado, and jalapeño.
Refueling:

In a blender or food processor, puree the parsley, spinach, yogurt, green onions, olive oil, lemon juice, garlic, and 1.5 teaspoons salt until smooth and bright green.

Drizzle the dressing over the salad and toss thoroughly with tongs; season with salt and pepper to taste. Serve the dip with tortilla chips for scooping.

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