Tossed with zippy mint pesto, crisp radishes and fresh peas make this spring salad a showstopper. Make the most of your garden vegetables this spring and summer
Ingredients For Spring Vegetable Salad With Mint Pesto Recipe
0.25 cup Whole almonds with skins
6 ounce Green Beans, Ends Trimmed
6 ounce Sugar snap peas, halved on the diagonal
1.5 cup Fresh or frozen peas
4 Radishes, Thinly Sliced
1 tablespoon Olive oil
1.5 tablespoon Sherry Vinegar Or Red Wine Vinegar
0.25 teaspoon Salt
0.1200000000000001 teaspoon Ground black pepper
0.33000000000000007 cup Mint pesto
Nutrition value
185
calories per serving
9 g Fat9 g Protein15 g Carbs8 g FiberOther
Current Totals
9 g Fat
9 g Protein
15 g Carbs
8 g Fiber
MacroNutrients
Carbs
15 g
Protein
9 g
Fiber
8 g
Fats
Fat
9 g
Vitamins & Minerals
Calcium
71 mg
Iron
2 mg
Vitamin A
120 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
2 mg
Vitamin B6
0 mg
Vitamin B9
79 mcg
Vitamin B12
0 mcg
Vitamin C
50 mg
Vitamin E
3 mg
Copper
0 mcg
Magnesium
79 mg
Manganese
1 mg
Phosphorus
115 mg
Selenium
2 mcg
Zinc
1 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
