Paired with a crisp Chardonnay. Creamy avocado and herbs match the richness and citrusy lift of Chardonnay.
Ingredients for the Dressing
- 2 cups baby spinach (about 2 ounces)
- 1/2 cup fresh basil leaves
- 1/2 cup fresh parsley leaves
- 5 Tbsp. fresh lemon juice (from about 2 lemons)
- 1/4 cup olive oil
- 1/4 cup grated parmesan cheese (about 1 ounce)
- 1 1/2 tsp. kosher salt, plus more to taste
- 1 tsp. ground black pepper
- 2 garlic cloves
- 1 avocado
- 1 shallot, quartered
Ingredients for the Salad
- 8 oz. sugar snap peas, sliced on the diagonal into 1/4-inch pieces
- 4 green onions, thinly sliced
- 1 English cucumber, finely chopped (about 2 cups)
- 1/2 head green cabbage, finely chopped (about 4 cups)
Directions
For the dressing:
In a blender, combine the spinach, basil, parsley, lemon juice, oil, parmesan cheese, salt, pepper, garlic, avocado, and shallot. Blend until smooth, 1 to 2 minutes.
For the salad:
In a large bowl, toss together the snap peas, green onions, cucumber, and cabbage. Add the dressing and toss to coat well. Taste for seasoning and add more salt if you like.