½ cup fresh peas
4 tablespoons ripe avocado (half of a small fruit)
½ cup fresh lemon juice
½ tablespoon Dijon mustard
Freshly ground pepper
1 large endive, sliced crosswise into rings, rinsed and dried
2 cups frisée, lightly packed, rinsed and dried
2 cups baby spinach, lightly packed, rinsed and dried
2 cups baby arugula, lightly packed, rinsed and dried
2 cups mixed baby greens, lightly packed, rinsed and dried
1/2 cup basil leaves, chiffonade
1/3 cup peas
4 tablespoons cubed avocado
- Bring small pot of well-salted water to boil and add peas. Cook until peas are tender, about 1 minute, then remove peas from water with slotted spoon, plunge them into ice water for a few minutes, and drain.
- To make dressing: Combine cooked peas, avocado, lemon juice, and mustard in blender and blend until smooth. Season with salt and pepper to taste. Refrigerate dressing until ready to use.
- Place lettuce, basil, peas, and avocado in large salad bowl.
- Add dressing to salad and toss until vegetables are evenly coated.
Per serving: 82 calories, 3 g fat (.5 g saturated), 13 g carbohydrates, 4 g protein, 5 g fiber, 254 mg sodium (11% Daily Value).