Super Greens Salad With a Flax Vinaigrette

Ingredients

For the Flax Vinaigrette

• 1 tbsp Coarse ground mustard
• 1 Large clove of garlic, grated
• ½ Medium shallot, minced (about 2 tbsp)
• ½ tsp Kosher salt
• ¼ tsp Freshly ground pepper
• ¼ cup Freshly squeezed lemon juice
• ½ cup Carrington Farms Organic Flax Cooking Oil

For the Salad:

• 6-8 Asparagus stalks
• ½ cup Fresh peas
• 4 Brussel sprouts, thinly sliced
• 2 cups Arugula
• 2 cups Baby kale
• ½ Avocado, cubed
• ¼ cup Torn mint and basil

Directions

1. To make the dressing: In a medium bowl, whisk together mustard, grated garlic, minced shallots, salt, pepper, and lemon juice. While whisking continually, stream in flax oil and whisk until emulsified. Transfer to a jar and store in the refrigerator for up to a week.
2. Slice the asparagus stalks into pieces on a diagonal. Bring a large pot of water to a boil, then add asparagus and peas. Boil for 1-2 minutes, until bright green. Use a slotted spoon to immediately transfer vegetables to a bowl of ice water. Drain and set aside.
3. In a large bowl, toss together arugula, baby kale, sliced brussel sprouts, mint, and basil. Top with asparagus, peas, and avocado and then drizzle with vinaigrette. Serve immediately.

Enjoy!