Perfect Picnic Food

CHOPPED SPRING SALAD WITH ASPARAGUS AND PEAS 2 1/2 tablespoons freshly squeezed lemon juice 2 tablespoons olive oil 1 clove garlic, crushed Kosher salt Freshly ground black pepper 1 pound asparagus 1 cup fresh OR frozen peas 1/2 English cucumber, unpeeled, quartered lengthwise and sliced 3 green onions, white part only, cut into thin slices 1 ripe, slightly firm avocado, peeled, pitted and cut into 1-inch dice (optional) In a small jar with a lid, combine lemon juice, olive oil and garlic. Shake well and season with salt and pepper. Set aside. Snap tough bottoms off asparagus where they break naturally, then trim and slice asparagus on the diagonal into 1-inch pieces. Blanch in a medium pot of lightly salted boiling water 1 1/2 minutes. Use a strainer to remove and run asparagus under cold water to stop the cooking. Set aside. Using the same boiling water, blanch peas about 30 seconds if fresh and 10 seconds if frozen. Drain, under cold water, and set aside. In a portable container or serving bowl, combine asparagus, peas, cucumber, green onions and, if serving immediately, avocado (if using). Reshake dressing and toss gently with salad. Season with salt and pepper and serve. Makes 6 to 8 servings. NOTE: For a picnic, pack dressing separately and dress the salad on location. Also, add avocado at the site. Search Picnic Supplies