Sumac Green Goddess Spring Salad
Sumac Green Goddess Spring Salad

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. Itโs fresh, flavorful and exactly what you want to eat as the weather warms up."
Author:Sylvie Royston
Ingredients
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
1 bunch tarragon
1 bunch parsley
1 bunch dill
Juice from 2 lemons
Zest from 1 lemon
ยพ cup olive oil
2 Tbsp vegan mayonnaise
-
ยผ tsp salt
-
ยพ tsp Cured Sumac
-
Purple Shallot Slices, to taste
Salad
Dressing
Topping
Directions
Chop asparagus into 2โ segments.
Bring a pot of water to boil and prepare a bowl of ice water that will fit asparagus and peas.
Add peas and asparagus to boiling water and cook for 2-3 minutes, until just tender. Remove vegetables and submerge in ice water.
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.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!
Toss with Sumac Goddess dressing and top with Purple Shallot Slices for extra crunch!