Recipe adapted from Martha Stewart Living Everyday Food
Husband-Tested in Alice’s Kitchen
Serves 4
This is one of my absolute favorite salads and I’m ashamed to admit that when it’s on the table I really don’t wish to share it with anybody. It is fabulous and it takes less than 20 minutes to make! The combination of flavors (especially the lemon and mint) and textures (the creamy beans and the crunchy pecans) will make your mouth tingle.
1/8 cup olive oil
1/8 cup fresh lemon juice
Kosher salt, to taste
Freshly ground pepper, to taste
1¼ pounds zucchini, thinly sliced (about 2 medium)
1 can (about 2 cups beans) cannellini beans, rinsed and drained
½ red onion, sliced very
1 large bunch fresh baby spinach or kale leaves, rinsed well and spun dry
¾ cup pecans, toasted and chopped
¼ cup freshly grated Parmesan cheese (use vegan Parmesan cheese to make this vegan)
¼ cup fresh mint, chopped
In a large bowl, whisk together the olive oil, the lemon juice, salt and pepper. Add the zucchini slices, onion, and beans and toss to coat. Allow them to marinate while you prepare the rest of the salad.
Place the pecans in a dry skillet. On medium heat, stir the pecans around until they become toasty and fragrant. Remove the pecans to a cutting board and coarsely chop.
Add the greens, the Parmesan and the mint to the zucchini/bean mixture. Toss well and then top with the toasted pecans. Serve.
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