This salad is an amazing side dish or served with some roasted sweet potatoes as a main. It’s great for big gatherings and because the beans can be prepared the day before, stress free.
- 200g green beans
- 200g sugar snap peas
- 100g mustard greens
- 50g almonds
- zest of 1/2 orange
- handfull of chopped chives
- 2tbs olive oil
- 2 garlic cloves (minced)
- sea salt, pepper
Trim the stalk ends of the beans and peas. Blanch the beans in plenty of water for 3-4 minutes, drain and place them into a bowl with ice water to stop them from cooking further. Make sure to use a lot of water both for cooking and cooling to preserve the bright green color and crunchiness of the beans. Drain and set them aside to dry.
Repeat with the sugar snaps, but blanch them for only a minute.
Peal the zest of an orange with vegetable peeler and slice it thinly.
Chop the almonds roughly, toast them slightly on a skillet or in the oven.
In a large bowl mix the greens, beans, peas and orange zest, add the garlic, oil, nuts, chives and season with sea salt and pepper.
Serves 4 ppl
Victoria Diachkova holds a Plant Based Nutrition Certificate from Collin Campbell Institute for Nutritional Studies. She is a Health Coach and a plant based lifestyle blogger based in Cairo, Egypt. She is also a recipe and menu consultant and shares all her kitchen works on her blog Sincerely V. Victoria is currently taking Food Over Medicine Course developed and led by Dr. Pamela Popper. Her culinary goal is to use primarily local, easily available and accessible ingredients to create healthy, nutritious, easy, quick and delicious meals.
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