Ingredients
Salad Ingredients
- 3/4 cup walnuts
- 1/2 pound green beans, trimmed and sliced on the diagonal into bite-sized pieces
- 1/2 pound snap peas, trimmed and sliced on the diagonal into bite-sized pieces
- 1 cup crumbled feta cheese (about 4 ounces)
- 4 scallions, trimmed and sliced
- 1/2 cup chopped parsley
- 1/2 cup chopped mint
- 2 ounces baby arugula (about 4 cups)
- 1/2 cup Crispy Quinoa (see note)
Dressing Ingredients
- 1 lemon, zested and juiced (1 teaspoon zest, 3 tablespoons juice)
- 2 garlic cloves, minced
- Kosher salt
- Freshly ground black pepper
- 2 tablespoons extra virgin olive oil
Instructions
- Toast the walnuts: Preheat your oven to 350°F (175°C). Spread the walnuts on a small baking sheet and bake for about 10 minutes until they turn golden brown and emit a toasty aroma. Remove from the oven and let them cool completely on the baking sheet before roughly chopping.
- Steam the green beans: Place the sliced green beans in a large skillet with 1/2 cup of water. Cover and bring to a boil over high heat. Once boiling, reduce the heat to medium-low and simmer for about 3 minutes until the green beans are crisp-tender.
- Steam the snap peas: Remove the skillet from the heat, add the sliced snap peas, and immediately cover the pan. Let the snap peas steam for about 3 minutes until they turn bright green but remain crisp. Drain any remaining water and let the vegetables cool uncovered.
- Make the dressing: In a large bowl, combine the lemon zest, lemon juice, and minced garlic. Season with 1/2 teaspoon kosher salt and generous freshly ground black pepper. Whisk in the extra virgin olive oil until well emulsified.
- Toss the salad: Add the cooled green beans and snap peas to the bowl with the dressing. Toss thoroughly to coat. Then gently add the crumbled feta, toasted walnuts, sliced scallions, chopped parsley, chopped mint, and baby arugula. Toss gently again to combine without breaking up the feta too much.
- Garnish and serve: Divide the salad onto plates or shallow bowls and sprinkle the crispy quinoa evenly on top. Serve immediately to enjoy the fresh textures and flavors.
Notes
- To prepare crispy quinoa, rinse 1/4 cup quinoa thoroughly, cook it according to package instructions, drain well, and then toast in a dry skillet over medium heat until crispy and golden. Let cool before using as a topping.
- You can replace baby arugula with baby spinach or mixed salad greens if preferred.
- This salad is best served fresh, but you can store leftovers in an airtight container in the refrigerator for up to 1 day; add crispy quinoa just before serving to maintain crunch.
- For a nut-free option, omit the walnuts or substitute with toasted pumpkin seeds.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
