Ensalada Verde Recipe

Blanch the asparagus, favas, and haricots verts

Bring a pot of salted water to a boil. Add asparagus, fava beans, and haricots verts and cook for 2–3 minutes until bright green and tender-crisp. Immediately transfer to a bowl of ice water to stop the cooking. Drain and set aside.

Peel the outer skins from the fava beans after blanching, if desired, for a more tender texture.

In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper until emulsified.

In a large salad bowl, combine the mixed greens, blanched vegetables, and sliced avocado.

Drizzle the dressing over the salad and gently toss to combine. Serve immediately.