NOTES: At our favorite Chinese Restaurant, Chun Hing, one of my favorite dishes is Triple Green Delight, which is stir-fried snow peas, broccoli, and green beans. I took that idea and made a green salad using three kinds of greens topped with a pesto from three herbs: basil, parsley & oregano. How green is that?
As with most of my recipes, there is a lot of leeway in fresh ingredients. Feel free to use your favorite greens in both recipes. Mix ‘n Match, experiment, try something different! Also, according to Helen Nearing, a pioneer with husband Scott Nearing in the back-to-land movement in the mid-20th century , greens are the staff of life, not grains, and I tend to agree, since grains were not part of our original diet, but came much later in our evolution.
Triple Green Delights: Salad Greens with Three-Herb Pesto
Utensils:Cutting board, knife, blender, serving bowl, spatula
Prep. Time: 20 minutes
Cooking Time: None
Category: GF, Vegan
Ingredients for Salad
Note: You can use one or three kinds of leafy greens and one, two or three green veggies
2 1/2 cups organic leafy greens (ex. arugula, spinach, Romaine lettuce)
2-3 scallions, washed, trimmed, & sliced thinly to beginning of the green stem
1 cup cooked green beans, snow peas and/or snap beans and/or English peas (if frozen, thaw)
1/2 avocado, peeled & sliced
Sprouts for garnish (optional)
Ingredients for Pesto
*See #4 below for directions
2 cups of a mixture of basil, parsley & oregano (Basil alone will also work)
1/2 cup olive oil
1/8 cup of fresh lemon juice
2 garlic cloves, peeled
sea salt to taste
1. Steam green beans and snap peas or snow peas for about 5 minutes while you wash the greens. When crunchy-tender, remove from heat and rinse with cold water. Set aside.
2. Wash & spin dry the greens. Place in a large bowl. Add scallions and cooked beans/peas.
3. Add sliced avocado.
*4. Place all pesto ingredients in blender or food processor and blend until smooth, adding salt to taste.
5. Toss salad with about enough pesto to flavor the greens without drowning them. Save any leftover pesto for another dish.
6. Garnish with sprouts, if using, and serve chilled.