Vegan Salad with Mint Pesto

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Pesto (paste) has always been easy to make, besides it is delicious with any kind of macaroni. Pesto sauce can be made with fresh mint or basilic, and use any kind of nuts, but each Meditarenean Cuisine has its own pesto sauce. This salad is the ultimate potluck side dish to bring to a barbecue or to serve when the family gathers for the summer holidays.

Vegan Salad with Mint Pesto

Best served with: Honey Glazed Grilled Chicken Lamb Burgers. A spoonful with warmed pita bread to serve alongside this Lamb Chop recipe would be delicious! Grill flatbreads, and put this salad on top for a delicious vegetarian supper.
Prep Time 4 hrs 50 mins
Cook Time 3 hrs 29 mins
Course Salad, Side Dish
Cuisine Italian

Equipment

  • You'll need a soup or stock pot that will hold 8 cups, 2 sheet pans, and a blender (immersion or standing).

Ingredients
  

  • INGREDIENTS
  • 1/4 cup whole almonds with skins
  • 6 ounces green beans ends trimmed
  • 6 ounces sugar snap peas halved on the diagonal
  • 1 1/2 cups fresh or frozen peas
  • 4 radishes thinly sliced
  • 1 tablespoon olive oil
  • 1 1/2 tablespoons sherry vinegar or red wine vinegar
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1/3 cup mint pesto
  • 1/2 cup fresh mint leaves
  • 2 ounces 1/2 cup crumbled feta, or to taste

Instructions
 

  • DIRECTIONS
  • Toast the almonds:
  • 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.
  • Blanch the beans, snap peas, and peas:
  • 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, let cook for 2 minutes, or until crisp-tender. (Total cooking time is 5 minutes.)
  • With a slotted spoon, 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.
  • Dress and serve the salad:
  • 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.

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