Blanched asparagus, carrots, and snap peas nestled in a bed of crisp butter lettuce makes up this garden platter, but its the humble radish that steals the show! Here it is served with my vegan avocado/cilantro dressing.
Ingredients / Serves 6
1 head butter leaf lettuce
1/2 red onion, thinly sliced
1 bunch asparagus
1 1/2 cups carrots, slivered or mini size
1 1/2 cups snap peas
1 bunch radishes
4 eggs, hard-boiled
1 lemon, thinly sliced
1 cup pea shoots
Dressing
2-3 cloves garlic
1/2 package (6 ounces) silken tofu
1/2 cup vegan mayo
1 ripe avocado
2 tablespoons fresh lemon juice
1/2 cup cilantro
1/2 teaspoon salt/pepper each, more to taste
Pinch of red pepper flakes, optional
Instructions
Step 1) Prepare dressing by first mincing garlic and cilantro in food processor. Add the rest of the ingredients and blend well. Set aside.
Step 2) Core, wash, and dry lettuce doing your best to keep lettuce bunch together. When dry lay in large bowl or platter. Place small dish of dressing in center. Sprinkle onion slices over lettuce.
Step 3) Blanch asparagus, carrots, and pea pods separately by submerging in boiling water for 1-2 minutes. Pour into drainer and rinse under cold water. Lay on paper towels to dry before arranging on lettuce platter
Step 4) Finishing by placing radishes, sliced eggs, lemon slices, and sprinkle with pea shoots.
Notes: To serve this salad I found it worked well to scoop up lettuce leaves from underneath and place on individual plates and then top with veggies, egg, and drizzled with dressing.
