Green Salad With Asparagus And Peas - cooking recipe

Ingredients

2 teaspoons freshly grated lemon zest
1/4 cup lemon juice
1/4 cup canola oil (may sub extra-virgin olive oil)
1 teaspoon sugar (may sub Splenda)
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
2 heads bibb lettuce, torn into bite-size pieces (may sub Boston lettuce)
2 cups very thinly sliced fresh asparagus (I only used 1 cup)
2 cups shelled fresh peas (may sub thawed previously frozen peas, I only used 1 cup)
1 pint grape tomatoes, halved
2 tablespoons minced chives (may sub scallion greens)
1/2 avocado, cubed (optional, but a great addition)

Preparation

Combine lemon zest and juice, oil, sugar, salt and pepper in a large salad bowl.
Add lettuce, asparagus, peas, tomatoes, chives (or scallion greens), and avocado if using; toss to coat.