Green Pea Salad with Fennel, Avocado, and Queso Fresco

★★☆☆☆
Prep: 20 mins (est.) Cook: 30 mins (est.) Serves: 4

Ingredients

  • 2 cloves garlic2 cloves garlic
  • Zest and juice of 2 lemonsZest and juice of 2 lemons
  • 1 cup mint leaves, roughly torn240 ml mint leaves, roughly torn
  • 2½ cups poached peas600 ml poached peas
  • 1 cup cilantro240 ml cilantro
  • 1 cup basil240 ml basil
  • ½ cup olive oil, plus more to drizzle120 ml olive oil, plus more to drizzle
  • 1 tablespoon rice wine vinegar15 ml rice wine vinegar
  • 2 tablespoons mayonnaise30 ml mayonnaise
  • Kosher saltKosher salt
  • 6 cups butter lettuce and/or Little Gem lettuce1.44 L butter lettuce and/or Little Gem lettuce
  • 2 pale-green stalks celery, thinly sliced on the bias2 pale-green stalks celery, thinly sliced on the bias
  • ½ cup thinly sliced or shaved rhubarb120 ml thinly sliced or shaved rhubarb
  • 2 large avocados, diced2 large avocados, diced
  • 3 radishes, thinly sliced3 radishes, thinly sliced
  • 1 head fennel, halved and thinly sliced1 head fennel, halved and thinly sliced
  • 1 cup crumbled queso fresco240 ml crumbled queso fresco

Instructions

  1. Make vinaigrette: In a food processor, combine garlic, half the lemon juice, half the zest, half the mint, 1 cup peas, half the cilantro, half the basil, olive oil, vinegar and mayo. Pulse to combine. Once smooth and uniform, season with salt and more lemon juice and zest to taste.
  2. Make salad: In a large bowl combine lettuce, remaining herbs, celery, rhubarb, avocado, radishes, fennel and queso fresco. Dress with enough vinaigrette to lightly coat. Season with more lemon juice, lemon zest, olive oil and salt to taste.
Wine Pairing: Light White — Sauvignon Blanc — Bright herbs and greens pair with Sauvignon Blanc.
Source: Unknown
Salad