Adapted from Victoria Diachkova recipe, The Feed Feed
Ingredients
- 1/2 pound baby mustard greens
- 1 cup fresh green beans
- 1 cup sugar snap peas
- 1/2 cup hot peppers chopped
- 1/4 cup almonds
- 1/2 ½ orange zest
- 2 tablespoon olive oil
- 2 cloves cloves minced
- handful chives chopped
- sea salt pepper to taste
Servings: cup
Units:
Instructions
- Trim stalk ends of the green beans and snap peas. Blanch green beans in large pot of boiling water for 3-4 minutes, drain and place them directly into bowl with ice water to stop them from cooking further. Drain and set aside
- Repeat with the sugar snaps, only blanch one minute
- Roughly chop almonds, toast slightly on skillet or in the oven
- In small mixing bowl, whisk together olive oil, garlic, orange zest and salt & pepper. Set dressing aside
- Combine baby mustard greens, green beans, snap peas, and hot peppers in large mixing bowl then toss with dressing
- Garnish with almonds and chives, seasoned as needed with sea salt and pepper. Enjoy!
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