I want to give a huge thank you to my very sweet friend Karyn of French Charming. Karyn’s blog is full of beautiful eye candy and nourishment for the soul too. Karyn’s positive outlook and inspirational ideas always bring a smile to my face. She is one of the most truly genuine bloggers I have had the pleasure of coming across, and reading her blog feels like catching up with a very dear friend. In addition to all of this, she is amazingly generous (she recently hosted 5 fabulous giveaways for 5 days in a row!). Karyn recently sent me a stunning tote bag that she made. She is so talented, take a look at that lovely craftsmanship! And if that wasn’t enough she was so generous to include a cookbook too! Thank you so much, dear Karyn! XOXO
I recently made Layered Pea Salad, but not the traditional kind. Think of this as a Layered Pea Salad all dressed up for a fashionably late St. Paddy’s Day party. For what seems like forever now, I’ve wanted to make and post my variation on this classic recipe. This is my all-green, healthy version. The liberal amount of mayo that is abundant in most Layered Pea Salad recipes is replaced with a mixture of creamy avocado and plain yogurt. I added broccoli for flavor and if I’m being honest, mostly because it’s green, but you can use any veggies you like. :) I think this would be even better with some toasted sunflower seeds sprinkled on top for a little crunch and nuttiness.
Layered Green Salad
(Yield: About 10 servings)
6 c chopped green leaf lettuce (about 1 medium-sized head)
1 (16 oz) bag frozen peas, thawed and patted dry in a clean kitchen towel
3-4 c chopped broccoli
2 Haas avocados
1 TB lemon juice
1 c plain, low-fat yogurt
1/4 to 1/2 small sweet onion, grated (add as much as you like or omit this is you prefer)
1 tsp dried dill
1/2 tsp each salt and garlic powder
1/8 tsp black pepper
2 TB fresh minced chives (garnish)
9- by 9- by 2-inch casserole dish
Blanch the broccoli for 60 seconds in salted, boiling water; immediately remove the broccoli with a slotted spoon and transfer it to a bowl of ice water to cool. Once cooled, drain the broccoli and pat it dry with a clean kitchen towel.
In a food processor (or by hand), combine the avocado, lemon juice, yogurt, grated onion, dill, salt, garlic powder, and pepper until smooth.
Spread the lettuce in the bottom of the dish; spread the broccoli on top of the lettuce; spread the peas on top of the broccoli; spread the avocado mixture on top of the peas. Garnish with the chives.
I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to 
What a healthy ‘lasagna’. :) I bet this would go for any leafy veggies too!
Oh Faith….i love love love this salad and u’ll soon catch me blogging about this one-fantastic babes…..
My PAtricks mood is still on ,even as am getting into the easter mood and yeah so wanna be a part of ur easter fun too:-))))
Karyn sounds like a super pal but then so are u….that bag is so so so dang cutie pie…
This looks incredible! I love the color, it’s so vibrant!
woooo… that tote is soooo cute, I’m checking her blog now! :)
love that green layered salad… perfect for St. Patrick and everyday for a green color lover like me ! :)
This looks so good… never think about peas in a salad… but it sounds really delicious…and so beautifully green. HAs spring finally come to NY?
Oh Faith I think you know this is my kind of meal by now!! I’m positively in love with this dish- everything from the presentation to the ingredients used is perfect. I love love love the fresh veggies- peas and buttery avocado. Yumm THanks for the inspiration. SO spring-y
This salad sings of spring, :)
The tote is very pretty! And so is this salad! It just screams Spring! So light, healthy and refreshing. I bet it’s just delicious!
What a beautiful bag…love the gorgeous M detail.
How festive is your layered salad! It looks fresh and delicious. Perfect for the first day of spring!
Have a great Saturday!
This is a great way to use up all the peas I have (because yes, I’m still trying to cook out of the pantry/freezer… and doing ok I guess).
Faith, I love the looks of this layered pea salad. Perfect for springtime picnics and BBQ’s. I like how you lightened it up.
Had some of my Disney coffee this morning in my French Press…..so awesome :)
Oh, and that bag is just gorgeous!
I love this creation–probably the healthiest St. Patty’s day creation I’ve seen! How did you like the avacado and yogurt in there? You have a wonderful friend–the bag is beautiful!
so much green! this creation has made me realize how many of my favorite foods are green. the number is quite high and you’ve included many of them in your delicious dish!
What a delicious and refreshing salad! I am in “green mode” thanks to St. Patrick’s Day and the first day of spring!
Definitely making this! What a perfect thing to take to a BBQ or backyard outing!
My MIL makes a mean layered salad, but it’s less than healthy, that’s for sure! I’m digging your version of this classic.
Wow, she’s SO talented! What a gorgeous, artistic bag!
and Faith, the salad is seriously GORGEOUS!
Your layered salad positively sings “spring!!” I love your healthy make-over for this recipe, and the avocado topping looks so perfectly, lusciously creamy!
That bag is gorgeous! So chic. I can’t believe it didn’t come from a store.
I love your mayo substitute in this salad, and the way you plated it – greens covered but a layer of avocado heaven. Nice. Very nice.
I love French Charming! What a beautiful tote and I love the sparkly ‘M’!
Your salad looks fabulous. I would love to serve it with lunch on Easter! :)
Great idea to replace the mayo with avocado and yogurt. Your version looks terrific.
Mimi
btw I love your bag from Karyn.
What a gorgeous gift! :D and I love that layered salad. Even people who don’t like salad would love this!
Love the beautiful texture of the doughnut. It’s awesome that they can just be baked. Love that healthy looking salad too.
Just wanted to say a quick “Thanks!!” for sharing this fantastic recipe. I’ve been craving green vegetables with the turn of the season and this hit the spot tonight. I made a couple subs based on what I had on hand (red lettuce, no garlic powder – subbed a small pressed clove, added some edamame for my shortage of peas). That dressing is absolutely to die for – I will make this again and again – and I can’t wait to make it for a party – Total hit. Thank you SO much! Your photos are just beautiful too :)
A very unique salad! I love the green veggies here! Lovely!
Wow this looks scrumptious! I am so happy I found your site on Foodista!
Cheers!
Still catching up and I can’t beleive how much I’ve missed! Thank you Sweet Friend! Your salad is divine as usual!
As you might know, I work for a hotel builder and we have a new hotel opening next month so I’ve been so busy PLUS I’m trying to open my online boutique…yes, I’m nuts!
I’m almost there and I can’t wait to have my blogging life back! Hugs to you Sweet Friend!!
I love your spin on this classic layered salad that I remember my mom making and bringing to pot luck picnics as a kid. Beautiful green layers!