Snap pea and green bean salad with arugula pesto
A fresh and vibrant Snap Pea and Green Bean Salad with Arugula Pesto recipe that is gluten-free, lacto-ovo vegetarian, and primal friendly. This nutrient-packed side dish covers 23% of your daily requirements of vitamins and minerals. Perfect for a summer barbecue or picnic.
Ingredients
almonds
1 cup
baby arugula
2 cups
fresh basil
4
cilantro
0.5 cup
extra virgin olive oil
0.5 cup
garlic
3 cloves
greens
1 cup
lemon peel
1
pistachios
0.5 cup
salt and pepper
6 servings
sugar snap peas
1 pound
green wax beans
1 pound
plain yogurt
0.5 cup
Method
- Bring a large pot of salted water to a boil.While your water is coming to a boil, prepare your arugula pesto and cilantro cream drizzle.In the bowl of your food processor, add the almonds, pistachios, garlic, lemon zest, baby arugula and basil leaves. Pulse 8-9 times until completely broken up. With the food processor running, slowly pour in the olive oil until the pesto just comes together. Season to taste with salt and black pepper and transfer to a large bowl.In the same food processor bowl (wipe clean if you wish), combine the yogurt and cilantro. Pulse until the two ingredients come together. Season to taste with salt and black pepper and set aside.Have an ice bath ready.
- Add the snap peas and beans to the boiling water and blanch for about 1 minute and 30 seconds.
- Drain and transfer immediately to the ice bath to cool down.
- Drain again once the veggies are cool, and pat them dry.
- Add the veggies to the bowl with the pesto and toss to coat.
- Pour the veggies onto a large platter and drizzle with the cilantro cream. Top with micro greens and sliced almonds. Enjoy immediately or place in the refrigerator to chill.
Nutrition:
Carbs
21 g
Fat
22 g
Protein
12 g
Share recipe:
Sweet potato and celery soup
45 min
56 Calories
12 serving
Korean extra crispy fried chicken with sweet spicy glaze
45 min
754 Calories
6 serving
