Spring Vegetable Panzanella Salad | VegNews
This Italian salad is a great way to use up day-old loaves and add fresh flavors to your daily meals.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at vegnews.com.
Ingredients
- For the pesto:
- ½ cup
- raw pine nuts
-
- 3 cloves garlic
- 1¼ cups tightly packed fresh basil leaves
- ½ cup tightly packed fresh mint leaves
- ½ cup tightly packed fresh parsley
- 3 tablespoons lemon juice
- avocado oil
- ¾ teaspoon salt
- ¾ teaspoon pepper
- For the salad:
- ¾ pound asparagus spears, preferably thick stalks
- 1½ cups sugar snap peas
- 3 cups cubed vegan bread
- 3⁄4 cup sweet peas
- ½ cup chopped watermelon radish
- 3 cups tightly packed arugula
- 2 cups tightly packed spinach
- 1 ripe avocado, diced
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