How To Make Spring Vegetable Salad with Mint Pesto
Tossed with blanched beans and peas, this spring vegetable salad is made extra refreshing with mint pesto. Serve with toasted almonds for added crunch!
Serves:
Ingredients
- ¼cupwhole almonds,with skins
- 6ozgreen beans,ends trimmed
- 6ozsugar snap peas,halved on the diagonal
- 1½cupsfresh or frozen peas
- 4radishes,thinly sliced
- 1tbspolive oil
- 1½tbspsherry vinegar,or red wine vinegar
- ¼tspsalt
- ⅛tspground black pepper
- ⅓cupmint pesto
- ½cupfresh mint leaves
- 2ozcrumbled feta,(½ cup), or to taste
Instructions
-
Preheat the oven to 350 degrees F. Spread the almonds on a baking sheet and toast in the oven for 8 to 10 minutes or until they are fragrant. Let cool and coarsely chop or crush them.
-
Bring a large saucepan of salted water to a boil. Prepare a bowl of ice water.
-
Add the beans to the boiling water and cook for 3 minutes. Add the sugar snap peas, and let peas cook for 2 minutes or until crisp-tender. (Total cooking time is 5 minutes.)
-
With a slotted spoon, transfer the vegetables to the bowl of ice water. Swish them around for about 1 minute. Drain them in a colander, and spread them on a paper towel-lined baking sheet. Pat dry.
-
In a large bowl, toss the beans, snap peas, peas, and radishes with the oil, vinegar, salt, and pepper. Add the mint pesto and toss again.
-
Taste and add more salt, pepper, or vinegar, if desired. Transfer to a bowl or platter. Sprinkle with the almonds, feta, and mint leaves.
Nutrition
- Calories: 272.25kcal
- Fat: 18.46g
- Saturated Fat: 3.98g
- Trans Fat: 0.00g
- Monounsaturated Fat: 5.97g
- Polyunsaturated Fat: 1.77g
- Carbohydrates: 18.72g
- Fiber: 7.00g
- Sugar: 6.79g
- Protein: 10.09g
- Cholesterol: 14.40mg
- Sodium: 496.52mg
- Calcium: 203.24mg
- Potassium: 407.25mg
- Iron: 4.51mg
- Vitamin A: 130.48µg
- Vitamin C: 43.04mg
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!
Related Recipes
