Spring Green Salad


This easy salad recipe proves that a fresh-tasting hearty plate of greens and mix-ins can be dinner. The base is romaine lettuce hearts—the crispiest of lettuces—with chopped cucumber, snap peas, and edamame mixed in. It’s a vegetable bonanza! Add in chives and mint, plus pistachios for crunch and it’s pretty much a perfect salad. Too far? Wait until you hear about the dressing. It’s a creamy avocado and yogurt situation with a Caesar-esque twist, thanks to an anchovy filet. If anchovies freak you out (it’s okay if they do), skip and just season the dressing to taste with salt.

Photo: Greg DuPree
Hands On Time:
15 mins
Total Time:
15 mins
4 servings


  • ¼ cup plain whole-milk Greek yogurt

  • ¼ cup fresh lemon juice (from 2 lemons)

  • 1 teaspoon kosher salt

  • ½ teaspoon freshly ground black pepper

  • 1 anchovy fillet

  • 2 ripe avocados, peeled and pitted, divided

  • ½ cup chopped fresh chives, divided

  • 4 tablespoons chopped fresh mint, divided

  • 2 romaine hearts, chopped

  • ½ English cucumber, chopped

  • 1 cup sugar snap peas, halved

  • ½ cup frozen shelled edamame, thawed

  • cup shelled roasted salted pistachios, chopped


  1. Process yogurt, lemon juice, 1 tablespoon water, salt, pepper, anchovy, 1 avocado, ¼ cup chives, and 2 tablespoons mint in a blender until smooth. Add more water, 1 tablespoon at a time, until just pourable.

  2. Chop the remaining avocado and place it in a large bowl. Add romaine, cucumber, snap peas, and edamame. Toss with half the dressing. Top with pistachios and remaining ¼ cup chives and 2 tablespoons mint. Serve the remaining dressing on the side.

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