INGREDIENTS
1/2 cup
raw pistachios
8 oz
green beans and/or wax beans
4 oz
sugar snap peas
Kosher salt
1/2 cup
coarsely chopped fresh tender herbs (such as parsley, chives, basil, tarragon, and dill)
1/3 cup
olive oil
2 tbsp
white wine vinegar
2 tsp
Dijon mustard
Freshly ground black pepper
2
small or 1 large head of broccoli, florets chopped (about 1½ cups)
2 cups
pea shoots (tendrils)
1 cup
cooked quinoa (from about ⅓ raw)