Bright Greens Spring Salad to Love

• 1 cup fresh green beans
• 1 bunch fresh asparagus
• 1 head butter lettuce
• 4 radishes, thinly sliced
• 1 small cucumber, thinly sliced
• 2 tablespoons scallions, thinly sliced
• 1 cup real mayonnaise
• juice of half a lemon
• 2 tablespoons buttermilk
• 1 tablespoon fresh dill, minced
• 1/4 teaspoon Maldon salt

1. Bring a large pot of salted water to a simmer and cook asparagus tips, sugar snap peas and green beans briefly, just until bright green.
2. Immediately transfer blanched vegetables to an ice bath to stop cooking. Let blanched vegetables cool.
3. Whisk together mayonnaise, lemon juice, buttermilk, dill and salt until smooth.
4. When ready to serve, toss butter lettuce in a bit of the Creamy Dill Dressing to lightly coat.
5. Arrange lightly dressed butter lettuce in two salad bowls.
6. Arrange blanched vegetables on top, and sliced radishes and cucumbers.
7. Garnish assembled salads with scallions and additional Maldon salt and serve with extra Creamy Dill Dressing on the side.

Enjoy!