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Luck of the Irish - Emerald Salad

All ingredients are "green"! You just can't ask for a more delicious and healthy side for your St. Patrick's Day dinner... or any day of the year!


  • 1 bag spinach
  • 1 bunch broccoli, florets only
  • 1/2 can peas (you can also use 1/2 cup of frozen peas - thawed)
  • 1/4 cup peanut or walnut oil
  • 1 juice of 1 lime
  • 4 tbsp fresh parsley
  • 1 bunch asparagus
  • 1/2 tsp garlic salt
  • 1 avocado (diced)
  • pepper to taste


Create a bed of spinach in a salad bowl. Blanch the asparagus and broccoli in salted water for about 1-2 minutes. The goal is for them to be slightly softer than they are fresh but still crunchy. When cool, toss the asparagus, broccoli, parsley, and peas in the salad bowl. For the dressing, squeeze the juice of one lime directly into the 1/4 cup of peanut oil. Salt with garlic salt and stir until mixed well. Taste the dressing to see if it is salted well and add pepper to taste.

Pour the dressing over the salad and toss well.


Serve in single salad bowls making sure that all the ingredients are evenly distributed since the heavier vegetables and peas tend to fall to the bottom. Top off with diced avocados and serve.