Rating: 5 stars
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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.

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Credit: Greg DuPree

Recipe Summary

total:
15 mins
hands-on:
15 mins
Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Chop remaining avocado and place 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 remaining dressing on the side.

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