🏷️ Category: side dish
⭐ Difficulty: Medium
⏱️ Time: 45 min
📝 Introduction
Elevate your side dish game with this vibrant Snap Pea and Green Bean Salad featuring a creamy arugula pesto and refreshing cilantro drizzle. Perfect for gluten-free, lacto-ovo vegetarian, and primal diets, this nutritious salad packs 314 calories, 12g protein, and 22g healthy fats per serving. Ready in just 45 minutes, it combines crisp blanched vegetables with a zesty homemade pesto made from almonds, pistachios, and fresh herbs. The cooling cilantro-yogurt drizzle adds a delightful contrast, making this dish a showstopper for any meal. Serves 6 at just $2.22 per serving—ideal for gatherings or healthy weeknight dinners.
🥘 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
👨🍳 Cooking Steps
1
Bring a large pot of salted water to a boil
2
While your water is coming to a boil, prepare your arugula pesto and cilantro cream drizzle
3
In the bowl of your food processor, add the almonds, pistachios, garlic, lemon zest, baby arugula and basil leaves
4
Pulse 8-9 times until completely broken up
5
With the food processor running, slowly pour in the olive oil until the pesto just comes together
6
Season to taste with salt and black pepper and transfer to a large bowl
7
In the same food processor bowl (wipe clean if you wish), combine the yogurt and cilantro
8
Pulse until the two ingredients come together
9
Season to taste with salt and black pepper and set aside
10
Have an ice bath ready
11
Add the snap peas and beans to the boiling water and blanch for about 1 minute and 30 seconds
12
Drain and transfer immediately to the ice bath to cool down
13
Drain again once the veggies are cool, and pat them dry
14
Add the veggies to the bowl with the pesto and toss to coat
15
Pour the veggies onto a large platter and drizzle with the cilantro cream
16
Top with micro greens and sliced almonds
17
Enjoy immediately or place in the refrigerator to chill
