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Green Salad with Asparagus and Peas


  • 2 teaspoons freshly grated lemon zest
  • ¼ cup lemon juice
  • ¼ cup California Olive Ranch extra virgin olive oil
  • 1 teaspoon sugar
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • 2 heads Boston or Bibb lettuce, torn into bite-size pieces
  • 2 cups very thinly sliced fresh asparagus (about 1 bunch)
  • 2 cups shelled fresh peas (about 3 pounds unshelled)
  • 1 pint grape or cherry tomatoes, halved
  • 2 tablespoons minced fresh chives or scallion greens


  1. Combine lemon zest and juice, California Olive Ranch extra virgin olive oil, sugar, salt and pepper in a large salad bowl.
  2. Add lettuce, asparagus, peas, tomatoes and chives (or scallion greens); toss to coat.

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