Make sure to get your greens ... literally! Our green salad is packed with everything green including asparagus, peas, zucchini, etc.

Summer Green Salad

Bring 2-inches water to boiling in a medium deep skillet. Add asparagus; simmer for 1 to 3 minutes or until crisp-tender. Transfer asparagus to a colander and rinse under cold running water. Cut asparagus in half; set aside.

Add shelled peas to boiling water in skillet; simmer 2 to 4 minutes or until crisp-tender. Drain in colander and rise under cold water; set aside.

Using a vegetable peeler, cut zucchini portion into ribbons; set aside. 

Whisk together oil, lemon zest and juice, Dijon mustard, pepper, and salt; set aside. 

Combine butter and leaf lettuces in a bowl. Arrange asparagus, cucumber, zucchini, sugar snap peas, avocado, shelled peas, and edamame on top. Drizzle with dressing.