Spring is sprung and this salad will put some spring in your step! I recommend making double the dressing because you will be dreaming about it after you have this salad. It’s also delicious on fish or chicken… and it’s good for you to boot!
2 cloves garlic, roughly chopped
4 tablespoons fresh-squeezed lemon juice
½ cup fresh parsley leaves
2 teaspoons Dijon mustard
½ avocado, pitted and peeled
8 ounces romaine lettuce hearts, chopped
1 ½ cups sugar snap pea pods, chopped into ½-inch pieces
1/3 cup roasted sunflower seeds
½ cup shaved Parmesan flakes
Combine all of the dressing ingredients in a food processor or blender and process until smooth. Combine all of the salad ingredients in a large bowl. Top with 2/3 of the dressing and toss. Add more dressing for desired consistency. (I use all of it because it’s so good!)
Garnish with a few more sunflower seeds and edible flowers if desired.
Get hundreds of approachable and simply delicious recipes on Pam’s blog https://www.dishofftheblock.com and follow her on FB @ dishofftheblock and Instagram @ dishblock for new recipes and tips. You can also get her custom spice blends on the island at the Block Island Grocery. If you are not on Block Island, order her spices and chicken and seafood cookbooks on her website and make mealtime deliciously easy!
