Nobody wants to be the hungry girl at the barbeque. As a vegetarian, this often means munching on a mediocre plate of lettuce that barely has the staying power to fuel sunbathing, let alone a round of pool volleyball. Not good.
Which is why when I’m headed to a summer fiesta, I always try to have a fabulously hefty salad in tow. My latest favorite is this broccolini and sweet sesame salad. It is chock full of green on green on green in the form of broccolini, snow peas and green beans, with some legumes added for protein and heartiness. The dressing is nutty, sweet and salty and is a nice change from the vinaigrettes that you so often see at this time of year.
Adapted from Plenty
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Joanne Bruno is a food writer and fourth year MD/PhD student. Find more of delicious ramblings over at her blog: Eats Well with Others
Broccolini and Sweet Sesame Salad Recipe
- 4 tbsp. tahini
- 2 1/2 tbsp. water
- 1 small garlic clove, minced
- 1/2 tsp. tamari
- 1/2 tbsp. agave nectar
- 3/4 tbsp. cider vinegar
- 1 1/2 tbsp. mirin
- Pinch of salt
- 3/4 lb broccolini
- 1/2 lb green beans, trimmed
- 1/2 lb snow peas
- 1/2 lb dried beans, cooked (I used a mix of cannelini beans and vaquita roja beans)
- toasted sesame seeds, for garnish
1. For the sauce, whisk together the tahini, water, garlic, tamari, agave, cider vinegar, mirin, and salt to taste. Add more of less water depending on the consistency that you want.
2. Trim off any leaves from the broccolini. Cut them into 1-inch pieces. Trim off the stalk ends of the beans and snow peas.
3. Bring a medium pan of unsalted water to a boil. Blanch the green beans for 3-5 minutes, until tender but still a bit crunchy. Remove using a slotted spoon or small strainer and place until cold water. Drain and dry well. In the same water, blanch the snow peas for 2 minutes, then remove using a strainer. Repeat with the broccolini, blanching it for 2-3 minutes.
4. Mix all the veggies together in a bowl with the beans. Pour the sauce on top, toss to combine and sprinkle with the sesame seeds before serving.