Spring Green Salad with Naan Chips
1/2 bunch asparagus, trimmed, cut into bite size pieces
1 cup snow peas
4 cups mixed baby greens such as spinach, arugula, etc.
2 stalks celery, sliced on the diagonal
1/2 cup parsley, chopped
4 scallions, sliced on the diagonal
4 radishes, cut into thin matchsticks
2 ripe avocados, diced
2 tablespoons champagne vinegar
2 teaspoons Dijon mustard
2 tablespoons fresh dill, chopped fine
2 tablespoon fresh chives, chopped fine
1/4 cup extra-virgin olive oil
1/2 teaspoon sea salt + black pepper to taste
1 package Tandoor Chef Naan Bread, thawed
2 tablespoons sesame seeds
- Steam the asparagus and snow peas until crisp tender. Rinse in cold water. Drain. Place veggies in a large bowl with the greens, celery, matchstick radishes, and scallions.
- In a small bowl, whisk together dressing ingredients. Taste and add more salt if needed.
- Drizzle some of the dressing over the salad and toss until everything is coated. Add the avocados and toss again. Serve with the naan chips.
Crispy Naan Chips
Brush naan bread with olive oil. Cut bread into wedges and sprinkle with sesame seeds and seasoned salt, if desired. Spread out on a large rimmed baking sheet in a single layer and bake at 400°F for 10 minutes until golden.