Spring’s Bounty
Enjoy the flavors of spring with a vibrant Pesto Salad, inspired by the traditional Italian favorite. Bursting with seasonal veggies like asparagus and sugar snap peas, this salad embodies the essence of the season.
Wholesome Ingredients, Flavorful Dressing
Crafted with care, the pesto dressing brings a burst of flavor to the salad. Made with fragrant basil, refreshing mint, and zesty lemon juice, combined with creamy avocado oil, it adds a delicious touch to every bite. Paired with crunchy vegan bread cubes, blanched veggies, and creamy avocado, this salad is a symphony of taste and texture.
Simple Pleasures, Delicious Results
Enjoy the simplicity of making this spring-inspired salad. From blanching the crisp veggies to toasting the bread, each step is a celebration of seasonal goodness. With every forkful, relish the freshness of spring and the joy of wholesome eating.
Ingredients:
Pesto:
- ½ cup raw pine nuts
- 3 cloves garlic
- 1¼ cups fresh basil leaves
- ½ cup fresh mint leaves
- ½ cup fresh parsley
- 3 tbsp lemon juice
- ½ cup avocado oil
- ¾ tsp salt
- ¾ tsp pepper
Salad:
- ¾ lb asparagus spears
- 1½ cups sugar snap peas
- 3 cups cubed vegan bread
- ¾ cup sweet peas
- ½ cup chopped watermelon radish
- 3 cups arugula
- 2 cups spinach
- 1 ripe avocado, diced
Instructions:
- Preheat oven to 450°F. Make the pesto by blending pine nuts and garlic, then add basil, mint, parsley, lemon juice, and avocado oil. Season with salt and pepper.
- Blanch asparagus and sugar snap peas, then transfer to an ice bath. Slice them afterward.
- Toast cubed bread in the oven until golden. Set aside.
- In a bowl, combine blanched veggies, sweet peas, watermelon radish, arugula, spinach, avocado, toasted bread, and pesto. Toss gently to coat evenly. Let sit for 10 minutes before serving. Enjoy!