Snap Pea and Green Bean Salad with Arugula Pesto
Ingredients
roasted almonds1 cup
almonds1 tablespoon
baby arugula2 cups
basil leaves4
cilantro0.5 cup
extra virgin olive oil0.5 cup
garlic3 cloves
micro greens1 cup
lemon zest1
pistachios0.5 cup
salt and pepper6 servings
snap peas1 pound
wax beans1 pound
yogurt0.5 cup
Nutrition Facts
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Instructions
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.
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