top of page

Green Harmony Salad - a NYT Recipe Remix

Updated: Mar 2

This is another recipe adapted from a delicious dish I found at New York Times Cooking. I veganized Yotam Ottolenghi’s Pasta and Zucchini Salad for the Compassionate Cravings Garden Party. I thought I could redo it a little different to get an even healthier, and protein packed, version. Enter the Green Harmony Salad. Butter beans, edamame, zucchini, fresh basil, and lemon zest fill this salad with awesome flavors that are super simple to put together.





Ingredients


Sea salt and fresh ground black pepper

⅔ cup sunflower oil, or other neutral oil

3 medium zucchini, cut into ¼-inch-thick slices

1½ tablespoons red wine vinegar

¾ cup frozen shelled edamame (steam in bag highly recommended)

2 cups basil leaves

¼ cup parsley leaves

⅓ cup extra virgin olive oil

1 clove of garlic

4 15.5 oz cans of butter beans, drained and rinsed

Zest of 1 lemon

1½ tablespoons capers. diced

8 ounces vegan mozzarella, cubed (I highly suggest Miyokos)


Directions

In a medium saucepan, heat sunflower oil over medium heat. Fry zucchini slices in batches (do not crowd them) for 3 minutes, or until golden brown on both sides. Transfer to a colander (or a sheet pan covered in paper towels) to drain. *Don't over cook them* You want them to maintain their shape. Slide the zucchini slices into a bowl, pour vinegar on top and stir, then set aside.




If using steam in the bag edamame, cook according to the lowest cooking time. Open the package immediately and drain liquid and allow the edamame to cool.

In a food processor, combine the basil, parsley, garlic, and the olive oil. Season with salt and pepper and process until smooth. Set aside.

Example of what to pick out of the butter beans.

Pour the four cans of butter beans into a colander to drain and rinse. Pick out any shells or smushed beans. Place the beans in a bowl large enough to mix the remaining ingredients together.


Pour zucchini slices and their juices into the bowl with the beans. Add edamame, basil sauce, lemon zest, capers and mozzarella. Stir together gently, then taste and season with plenty of salt and pepper. Serve room temperature or chill before serving. Enjoy!







48 views0 comments

Recent Posts

See All

Comentários


bottom of page