Snap Pea and Green Bean Salad with Arugula Pesto

Vegetarian
Gluten Free
Health score
49%
Snap Pea and Green Bean Salad with Arugula Pesto
45 min.
6
314kcal
28.76%sweetness
29.13%saltiness
40.99%sourness
15.21%bitterness
9.44%savoriness
100%fattiness
0%spiciness

Ingredients

  • cup almonds 
  • tablespoon almonds 
  • cups baby arugula 
  •  basil 
  •  basil 
  • 0.5 cup cilantro leaves 
  • 0.5 cup olive oil extra virgin as needed (more )
  • cloves garlic 
  • cup the salad 
  •  lemon zest 
  • 0.5 cup pistachios shelled
  • servings salt and pepper black
  • pound sugar snap peas 
  • pound turtle beans green
  • 0.5 cup yogurt plain sour

Equipment

  • food processor
  • bowl
  • pot

Directions

  1. Bring a large pot of salted water to a boil.While your water is coming to a boil, prepare your arugula pesto and cilantro cream drizzle.In the bowl of your food processor, add the almonds, pistachios, garlic, lemon zest, baby arugula and basil leaves. Pulse 8-9 times until completely broken up. With the food processor running, slowly pour in the olive oil until the pesto just comes together. Season to taste with salt and black pepper and transfer to a large bowl.In the same food processor bowl (wipe clean if you wish), combine the yogurt and cilantro. Pulse until the two ingredients come together. Season to taste with salt and black pepper and set aside.Have an ice bath ready.
  2. Add the snap peas and beans to the boiling water and blanch for about 1 minute and 30 seconds.
  3. Drain and transfer immediately to the ice bath to cool down.
  4. Drain again once the veggies are cool, and pat them dry.
  5. Add the veggies to the bowl with the pesto and toss to coat.
  6. Pour the veggies onto a large platter and drizzle with the cilantro cream. Top with micro greens and sliced almonds. Enjoy immediately or place in the refrigerator to chill.

Nutrition Facts

Calories314kcal
Protein14.76%
Fat59.41%
Carbs25.83%

Properties

Glycemic Index
52.5
Glycemic Load
1.94
Inflammation Score
-9
Nutrition Score
23.600869565217%

Flavonoids

Cyanidin
1.38mg
Catechin
0.69mg
Epigallocatechin
0.87mg
Epicatechin
0.24mg
Epigallocatechin 3-gallate
0.04mg
Eriodictyol
0.06mg
Naringenin
0.11mg
Apigenin
0.02mg
Luteolin
0.02mg
Isorhamnetin
0.96mg
Kaempferol
2.43mg
Myricetin
0.02mg
Quercetin
1.5mg

Taste

Sweetness:
28.76%
Saltiness:
29.13%
Sourness:
40.99%
Bitterness:
15.21%
Savoriness:
9.44%
Fattiness:
100%
Spiciness:
0%

Nutrients percent of daily need

Calories:314.36kcal
15.72%
Fat:22.01g
33.87%
Saturated Fat:2.5g
15.63%
Carbohydrates:21.53g
7.18%
Net Carbohydrates:13.9g
5.05%
Sugar:6.08g
6.75%
Cholesterol:2.65mg
0.88%
Sodium:215.65mg
9.38%
Protein:12.31g
24.61%
Vitamin C:66.67mg
80.81%
Vitamin E:7.66mg
51.06%
Manganese:0.96mg
47.98%
Folate:135.52µg
33.88%
Vitamin K:34.75µg
33.09%
Magnesium:127.34mg
31.84%
Fiber:7.63g
30.53%
Phosphorus:270.49mg
27.05%
Copper:0.53mg
26.47%
Vitamin A:1237.44IU
24.75%
Vitamin B2:0.41mg
24.16%
Iron:4mg
22.21%
Potassium:685.1mg
19.57%
Calcium:188.17mg
18.82%
Vitamin B6:0.37mg
18.5%
Vitamin B1:0.27mg
18.03%
Zinc:1.72mg
11.5%
Vitamin B5:0.88mg
8.77%
Vitamin B3:1.62mg
8.08%
Selenium:3.02µg
4.32%
Vitamin B12:0.08µg
1.26%
Source:Pink When