A spring vegetable salad with mint pesto is vibrant, fresh, and invigorating. The salad features a medley of crisp, tender, and seasonal vegetables such as crisp green asparagus, vibrant peas, crunchy radishes, avocado, roquefort cheese, and delicate butter lettuce and spinach. The mint pesto adds a zesty, herbaceous twist to the dish, with its refreshing, aromatic, and bright flavors. The combination of the tender vegetables with the cool, fragrant pesto creates a harmonious balance of tastes, offering a light and refreshing experience that perfectly captures the essence of spring.
INGREDIENTS 4 SALAD:
leaves for boats (options): red/green Belgian endive, Romaine, Boston, Swiss chard (lightly steamed)
1 bunch of asparagus, trimmed and cut into bite-sized pieces
1 cup fresh peas (frozen can be used as an alternative)
4-5 radishes, thinly sliced
4 cups mixed greens (such as butter lettuce, spinach, or arugula)
1/4 cup pine nuts or slivered almonds (optional, for garnish)
Celtic sea salt and fresh ground black pepper to taste
INGREDIENTS 4 MINT PESTO:
1 cup fresh mint leaves
1/2 cup fresh basil leaves
1/3 cup toasted walnuts or pine nuts
1/4 cup grated feta sheep cheese in brine crumbled (optional, omit for a vegan version)
2 cloves garlic, grated
1/4 cup extra virgin olive oil
Juice of 1/2 lemon
Celtic sea salt and fresh ground black pepper to taste
INSTRUCTIONS:
Prepare the vegetables: Steam the asparagus and peas for a few minutes until they’re tender but still crisp. Once done, transfer to an ice bath to maintain their bright green color and stop the cooking process. Drain and set aside.
Make the mint pesto: In a food processor, combine the mint, basil, nuts, garlic, and feta sheep cheese (if using). Pulse while gradually adding the olive oil until a smooth paste forms. Add lemon juice, salt, and pepper to taste. Adjust the consistency by adding more olive oil if needed.
Assemble the salad: In a large mixing bowl, combine the blanched asparagus, peas, sliced radishes, and mixed greens. Toss gently to mix.
Drizzle the mint pesto over the salad and gently toss until the vegetables are evenly coated with the pesto.
Optionally, garnish the salad with pine nuts, pumpkin seeds, or slivered almonds for an added crunch.
Season with additional salt and pepper if needed.
Serve the spring vegetable salad with mint pesto immediately as a refreshing and flavorful side or a light main dish.
Enjoy this delightful, fresh, and herbaceous salad that perfectly captures the essence of spring! Adjust the ingredients to your taste and dietary preferences for a personalized experience.
Charmène Vega, widely known as Mama Vega, is a multifaceted individual with a diverse background that has shaped her into a dynamic author, nutrition expert, and PR professional. Before establishing Mama Vega Enterprises, she dedicated her time to education, having taught High School English. Her passion for empowering individuals to lead healthier lives led her to contribute nutrition articles for The Loop Newspaper in Tehachapi.
Charmène's literary journey includes being a contributing author in two notable books: "Overcomer Redeemed Masterpiece," an international bestseller, and "Mental Wealth Tool-Kit: Tools to Achieve Mental Wellness." Her impact extends beyond collaboration, with six authored books available on Amazon. Among her published works are titles such as "I Don't Want the Neighbors to Know," "Now Chew On This...The Food Mood Poop Journal," "Now Chew On This... Boost Immunity = Eat Seasonally," "Now Chew On This...A Breath of Fresh Air," and "Now Chew On This...Harness Your Hormones to Optimize Your Health."
Charmène Vega's influence extends to the realm of lifestyle and culture, as she writes for the prestigious Rogee of Beverly Hills magazine Charmène Vega's commitment to community service and leadership is exemplified by her recent addition to the Board of the Bakersfield Breakfast Rotary. In this role, she serves as their Public Relations (PR) person, contributing her skills and expertise to enhance the organization's outreach and communication efforts.
Beyond her involvement with the Rotary, Charmène actively participates in the Bakersfield Blue Zone Project. Here, she takes on the role of a nutrition educator, conducting classes that delve into the intricacies of nutrition. Her classes go beyond the basics, incorporating detailed information about the nutritional benefits of each ingredient. Charmène’s approach includes sharing recipes along with the associated health benefits, providing a comprehensive understanding of the connection between food and well-being.
Additionally, Charmène is recognized as a guest nutrition expert on the Blue Zone Project Wednesday Wellness sessions. This involvement underscores her dedication to promoting healthy living within the community. By sharing her knowledge and expertise, she contributes to the overall well-being of individuals involved in the Blue Zone Project, fostering a culture of health and wellness.
Charmène Vega's multifaceted contributions to community organizations like the Bakersfield Breakfast Rotary and the Blue Zone Project showcase her passion for making a positive impact on the lives of others through education, nutrition, and overall well-being.
Charmène's dedication to education, health, and community shines through her various roles, making her a true inspiration for those seeking a holistic approach to life.
