Food Recipes Spring Green Salad 5.0 (3) 1 Review 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. By Anna Theoktisto Updated on October 16, 2022 Print Rate It Share Share Tweet Pin Email Photo: Greg DuPree Hands On Time: 15 mins Total Time: 15 mins Yield: 4 servings Ingredients 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 ⅓ cup shelled roasted salted pistachios, chopped Directions 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. 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. Rate it Print