In the springtime, seasonal salads are a smart choice and healthy go-to.
AMBA’s April recipe comes from a reader in North Carolina. It’s a bright green beauty filled with English peas, green beans, snap peas, and a minty pesto.
This delicious recipe serves 4, can be prepared in 30 minutes, and is a perfect complement to chicken, fish, burgers, or on its own!
Salad Ingredients
- 6 ounces green beans
- 6 ounces sugar snap peas, halved
- 1 1/2 cups frozen peas
- 1/4 cup whole almonds with skins
- 4 radishes, thinly sliced
- 1 tablespoon olive oil
- 1 1/2 tablespoons sherry vinegar red wine vinegar
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 1/3 cup mint pesto
- 1/2 cup fresh mint leaves
- 2 ounces (1/2 cup) crumbled feta
- Preheat the oven to 350°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 peas, and let cook for 2 minutes or until crisp-tender. (Total cooking time is 5 minutes.)
- Use a slotted spoon to 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 you like. Transfer to a bowl or platter. Sprinkle with the almonds, feta, and mint leaves.
- Serve and enjoy!
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