Sautéed Potato, Green Bean and Rhubarb Salad with Almond Pesto

A vibrant vegetarian salad featuring sautéed potatoes, blanched green beans, and fresh rhubarb topped with a homemade almond parsley pesto.

Vegetarian Healthy Quick Potatoes Pesto Salad

Estimated Nutrition

Calories

1032.5

kcal / serving

1032.5 kcal total

Carbs

41.5g

per serving

41.5 g total

Fat

88.4g

per serving

88.4 g total

Protein

18.2g

per serving

18.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

NutsSeeds

pinch

Chili Flakes

pinch

Salt

To taste

pinch

Black Pepper

Freshly ground, to taste

Almond

Whole blanched

handful

Flat leaf Parsley

Fresh

clove

Garlic

Chopped

OilsFats

tbsp

Olive Oil

For the sautéed potatoes

tbsp

Olive Oil

For the pesto

Vegetables

piece

Potato

Peel and cube

0.5

stalk

Rhubarb

Finely sliced

piece

Spring Onion

Finely sliced

Green Bean

Blanched

Method

Heat olive oil in a pan and sauté seasoned potato cubes and chilli flakes until golden-brown.

Combine sautéed potatoes with rhubarb, spring onions, and blanched green beans in a bowl.

Process almonds, parsley, oil, and garlic in a food processor until nearly smooth.

Transfer salad to a plate and serve with a dollop of almond pesto.