Name: Spring Salad with Pickled Shallot & Avocado
Total time: 50 min
Ingredients: 0.5 small shallot, thinly sliced and separated into rings; 0.25 cup white-wine vinegar; 2 teaspoons granulated sugar; Pinch of salt plus 1/2 teaspoon, divided; 1.5 cups snow peas, trimmed (4 ounces); 2 tablespoons Dijon mustard; 0.25 teaspoon cracked black pepper; 0.75 cup grapeseed or canola oil; 10 cups baby romaine or butter lettuce leaves; 4 radishes, thinly sliced; 1 ripe avocado, sliced; 6 tablespoons sliced almonds, toasted; Shaved pecorino Romano cheese for garnish

Spring Salad with Pickled Shallot & Avocado

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Quick-pickling the shallot tames its sharpness while preserving its crunch. Instead of pouring the pickling liquid down the drain, we use it to make a flavorful vinaigrette for this spring salad.

By Bill Millholland

Published on March 4, 2021

Spring Salad with Pickled Shallot & Avocado — Photo: Ryan Liebe

Active Time:

35 mins

Total Time:

50 mins

Servings:

Nutrition Profile:

Dairy-Free Egg Free Gluten-Free Heart Healthy High Fiber Low Carbohydrate Soy-Free Vegan Vegetarian

Jump to Nutrition Facts

Ingredients

½ small shallot, thinly sliced and separated into rings
¼ cup white-wine vinegar
2 teaspoons granulated sugar
Pinch of salt plus 1/2 teaspoon, divided
1 ½ cups snow peas, trimmed (4 ounces)
2 tablespoons Dijon mustard
¼ teaspoon cracked black pepper
¾ cup grapeseed or canola oil
10 cups baby romaine or butter lettuce leaves
4 radishes, thinly sliced
1 ripe avocado, sliced
6 tablespoons sliced almonds, toasted
Shaved pecorino Romano cheese for garnish

Directions

Place shallot in a medium heatproof bowl. Bring vinegar, sugar and a pinch of salt to a simmer in a small saucepan. Simmer for 2 minutes, then pour over the shallot. Let stand, stirring occasionally, for 30 minutes.
Meanwhile, fill the saucepan with water and bring to a boil. Add snow peas and cook until tender-crisp, about 1 minute. Transfer with a slotted spoon to a bowl of ice water to cool. Drain and slice the peas on the bias.
Transfer the pickled shallots to a small bowl with a slotted spoon. Whisk mustard, pepper and the remaining 1/2 teaspoon salt into the pickling liquid. Slowly drizzle in oil, whisking constantly, until thoroughly blended.
Combine lettuce and the snow peas in a large bowl. Add 1/2 cup dressing (reserve the remaining dressing for another use) and toss gently to coat. Top the salad with radishes, avocado, almonds and the pickled shallots. Garnish with cheese, if desired.

Nutrition Facts (per serving)

229	Calories
21g	Fat
8g	Carbs
3g	Protein

Nutrition Facts
Servings Per Recipe 6
Serving Size 1 1/2 cups
Calories 229
% Daily Value *
Total Carbohydrate 8g	3%
Dietary Fiber 4g	14%
Total Sugars 2g
Protein 3g	6%
Total Fat 21g	27%
Saturated Fat 2g	10%
Vitamin A 1595IU	32%
Sodium 196mg	9%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.