Citrus Herb Crunch Medley

Instructions

1. Prepare the Vegetables

   2 min hands-on3 min waiting

   • Bring a large pot of salted water to a boil.
   • Add the green soybeans and broccoli florets and cook for 3-4 minutes until tender but firm.
   • Transfer to ice water to stop cooking and preserve color.
   • Drain thoroughly and pat dry.

2. Toast the Almonds

   4 min hands-on

   • Heat a dry skillet over medium heat.
   • Add almonds and toast for 3-4 minutes until golden brown and aromatic.
   • Remove from heat and cool.
   • Roughly chop the almonds.

3. Prepare the Dressing

   3 min hands-on

   • In a large bowl, combine pesto sauce with grated Parmesan cheese.
   • Zest lemons into the bowl, then add lemon juice.
   • Drizzle in olive oil, stirring until desired consistency.
   • Season with salt and freshly cracked black pepper.

4. Combine the Ingredients

   1 min hands-on

   • Add cooked and dried soybeans and broccoli to the dressing.
   • Toss gently to coat evenly.

5. Finish with Crunch

   • Scatter chopped, toasted almonds over the vegetables.
   • Toss lightly to distribute the nuts evenly.

6. Serve or Store

   1 min hands-on

   • Serve immediately as a side dish or light main course.
   • For meal prep, divide into airtight containers and refrigerate for up to 3 days.
   • Cooking tips:
   • To enhance the nutty flavor, consider using smoked almonds or adding a pinch of smoked paprika to the dressing.
   • For extra creaminess, stir in a dollop of Greek yogurt or ricotta cheese to the pesto dressing before tossing.
   • Avoid overcooking the broccoli and soybeans to maintain their texture and prevent a mushy consistency.
   • For added variety, consider mixing in cherry tomatoes, roasted red peppers, or a handful of arugula just before serving.