Green Pickled Salad
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Green Pickled Salad
Ingredients
Salad
1 large green bell pepper, sliced
2 tsp granulated cane sugar
1 tsp salt
2/3 Cup (160 mL) cider or rice vinegar
2 Cups (500 mL) sugar snap peas
12 thick asparagus spears
8 Cups large pieces of lettuce of choice
2 Cups (500 mL) cooked or canned navy beans
1 English cucumber, chopped
¼ Cup (60 mL) unsalted shelled pistachios, chopped
Dressing
3 Tbsp. extra-virgin olive or avocado oil
Juice of 1 lime
1 small ripe avocado
½ Cup (125 mL) basil
½ Cup (125 mL) parsley
2 green onions, chopped
2 garlic cloves, minced
½ tsp salt
Instructions
In large wide-mouth jar or bowl, place green pepper slices. In separate bowl, place sugar and salt and add 2/3 Cup (160 mL) boiled water; stir until sugar and salt are dissolved. Stir in cider vinegar. Let cool for a few minutes and then add this mixture to peppers. Cover and chill for at least 2 hours or up to several days.
Half-fill medium saucepan with salted water and bring to a boil. Add snap peas and boil for 1 minute. Drain and transfer peas to bowl of ice water to halt cooking.
Working with 1 asparagus spear at a time, use vegetable peeler to shave spears into long, thin shavings.
To make dressing, in blender container, place olive oil, 2 Tbsp. water, lime juice, avocado, basil, parsley, green onions, garlic, and salt, and blend until smooth. Add more water, 1 Tbsp. at a time, if needed to help with blending and to reach a desired smooth consistency.
To assemble salad, divide lettuce among serving plates or large bowls. Top with beans, pickled green peppers, cucumber, peas, and asparagus. Add dollops of dressing and scatter with pistachios.
Serves 4
What I Eat for bigFou - 2020