The Greenest Green Salad

Recipe from Jessica Battilana

Adapted by Samin Nosrat

Updated July 9, 2020

  • Gentl and Hyers for The New York Times. Food stylist: Michelle Gatton. Prop stylist: Amy Wilson.
Media 1 of 1
Total Time
20 minutes
Rating
4(3,061)
Comments
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The cookbook author Jessica Battilana's advice to home cooks is simple: "If you're going to spend your energy somewhere, spend it somewhere that matters." Put her philosophy into practice and make this simple, satisfying salad. All the ingredients can be easily found at any grocery store, and the salad will come together quickly in the kitchen, though it looks and tastes like it requires much more effort and time to prepare. Perhaps most happily, even the most discerning critics — the 4-and-under crowd — will delight in its flavor and crunch and politely ask for seconds. —Samin Nosrat

Featured in: A Green Goddess Dressing for When Speed Matters

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Ingredients

Yield:4 to 6 servings

  • 2 cups snap peas, trimmed

  • 2 hearts of romaine lettuce, washed and cut into bite-size pieces

  • 2 Persian or Japanese cucumbers, diced

  • 2 green onions, thinly sliced

  • 1 ripe avocado, cubed

  • 1 recipe green goddess dressing

Ingredient Substitution Guide

Preparation

  1. Step 1

    Line a large plate with paper towels. Set aside. Bring a medium saucepan of generously salted water to a boil over high heat. Add the snap peas, and cook until just tender, about 90 seconds. Use a strainer to remove the peas onto the prepared plate, and spread out in a single layer. Allow to cool and dry completely (the dressing won’t stick to a wet snap pea). Cut each pea in half crosswise on the bias.

  2. Step 2

    In a large bowl, combine the snap peas, romaine, cucumbers and green onions. Mix well to combine. Add the avocado and about half the dressing. Mix gently with your hands until the salad is well coated with dressing, adding more if necessary. Taste, and adjust seasoning with salt and pepper. Serve cold, immediately. Cover and refrigerate remaining dressing for up to 1 week.

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Ratings

4 out of 5
3,061 user ratings
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Comments

Juno

These are snap peas we're talking about, not individual peas. pile them up and slice. There's only two cups. Shouldn't take more than a minute.

Carol Taff

Let me highly recommend Dukes Mayonnaise. It the only widely available mayonnaise that doesn’t contain sugar. Didn’t realize that until I started reading ingredients in everything. No sugar and tastes great. Try it, you will like it.

Susan

Holy cow. This salad was so good I nearly forgot my own name. I did not have the snap peas, so I added some jicama for sweetness. I used basil, mint, dill, chives and parsley in the dressing. Served along side a perfect piece of salmon. To die for!

Elizabeth

I underestimated this salad. My two children (4 and 6) said "mommy this is the best salad I've ever had in my entire life". My parents (65 and 67) said "this is definitely one of the best salads I've ever had". And my husband sat down, looked at me seriously, and asked me "what did you put in this salad?" as if I had drugged him, it was so addicting. Make. This. Salad. I even did a vegan version and used Kite Hill yogurt for the dressing, and it was great. 20/10

Little Bird

Allow me a moment of drama: the 4 rating of this salad is ridiculous. It is a 5+++. I've made this for bridal showers. I took it to a funeral gathering. Then to a baby shower. Rave reviews. I made it completely for myself on a Friday night when I sat to watch "Love Actually." It is the best of the best salads.

Tammy

This was excellent. I used a mix of kale, frisée and butter lettuce. Added croutons. I will definitely make again.

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Credits

Adapted from “Repertoire,” by Jessica Battilana

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