AMBA’s April Recipe: Mint Pesto Vegetable Salad

by RIPEA | April 1, 2024

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

1. Preheat the oven to 350°F.
2. 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.
3. 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.)
4. 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.
5. 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.
6. 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.
7. Serve and enjoy!

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