• Bring a pot of salted water to a rolling boil. Remove the woody stock from the asparagus and discard.  Cut the asparagus in half and add to the boiling water.  Cook for 3-4 minutes and remove from the water, strain, and cool completely. Blanch the green beans for 3-4 minutes and remove from the water.  Allow to drain and cool.
  • Measure the frozen peas and remove the frost by running them under water. Set aside until assembling.
  • Drain and roughly chop the artichokes.
  • Peel the avocado and dice.
  • Chiffonade the basil leaves. To chiffonade, lay all the basil leaves on top of each other and roll into a tight bundle.  Cut the bundle into thin strips.
  • To make the dressing, whisk together olive oil, lime juice, honey, and water. Season with salt and pepper, and add the basil leaves.
  • Assemble the salad by adding all the vegetables to the arugula and toss with the dressing.
  • Serve immediately.

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