No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Under 30 Minutes

Spring Green Salad

  • Prep:
  • Total Time:
  • Servings: 4
Spring Green Salad

Source: Martha Stewart Living, May 2009


  • 1/2 pound sugar snap peas, trimmed, strings removed
  • 5 ounces (6 cups) mixed salad greens
  • 5 scallions, thinly sliced diagonally
  • 2 small zucchini, thinly sliced into ribbons with a vegetable peeler
  • 1/3 cup fresh basil, large leaves torn
  • 1 tablespoon plus 1 teaspoon rice vinegar (not seasoned)
  • 2 teaspoons extra-virgin olive oil
  • 1 teaspoon fresh lemon juice
  • 1/2 teaspoon finely grated fresh ginger
  • 1/2 teaspoon honey
  • Coarse salt
  • 1/4 teaspoon freshly ground pepper


  1. Prepare an ice-water bath. Bring a medium pot of salted water to a boil. Add sugar snap peas, and cook until crisp-tender, about 2 minutes. Drain, and transfer to ice-water bath. Drain again.

  2. Toss peas, greens, scallions, zucchini, and basil in a large bowl. Whisk together vinegar, oil, lemon juice, ginger, honey, and 1/2 teaspoon salt in a small bowl. Drizzle dressing over salad, and sprinkle with 1/2 teaspoon salt and the pepper. Toss to coat, and serve immediately.


Reviews (0)

Related Topics