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Super Greens Salad With a Flax Vinaigrette

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Super Greens Salad With a Flax Vinaigrette

Super Greens Salad With a Flax Vinaigrette


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


  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.