Rhubarb, Green Bean and Spring Onion Salad with Almond Pesto

A fresh vegetarian salad featuring blanched green beans and rhubarb, topped with a homemade savory garlic and almond pesto.

Vegetarian Healthy Dairy Free Gluten Free Salad Almonds Rhubarb

Estimated Nutrition

Calories

1052.4

kcal / serving

1052.4 kcal total

Carbs

26.5g

per serving

26.5 g total

Fat

101.2g

per serving

101.2 g total

Protein

17.8g

per serving

17.8 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

White Wine Vinegar

tsp

Dijon Mustard

NutsSeeds

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

Almonds

whole blanched

handful

Flat leaf Parsley

small handful

clove

Garlic

OilsFats

tbsp

Olive Oil

for the dressing

tbsp

Olive Oil

for the pesto

Vegetables

stalk

Rhubarb

thinly sliced

100

Green Beans

blanched

piece

Spring Onions

thinly sliced

Method

Combine the rhubarb, green beans, and spring onions in a large bowl.

Mix the olive oil, vinegar, and mustard in a separate bowl and season with salt and pepper.

Pour the dressing over the salad and stir well.

Blend the almonds, parsley, oil, and garlic in a food processor until almost smooth.

Transfer the salad to a dish and garnish with a spoonful of the almond pesto.