Packed with protein and bursting with color, this nutrient-rich salad is more than a side dish. It’s a vegetarian-friendly meal that’ll become a staple on hot summer days and nights.
|1/2 pound sugar snap peas, cut into 1-inch lengths||1 lemon, zested and juiced|
|1 large beet, peeled and cut into 1-inch chunks||2 tablespoons olive oil|
|1/2 cup French lentils||Kosher salt|
|1/4 cup chopped pistachios||Freshly ground black pepper|
Bring a 4-quart stockpot filled with water to a boil and add 1 tablespoon kosher salt. Fill a large bowl with ice water.
Add the snap peas to the boiling water and cook for 3 minutes, until bright green but still crunchy, then scoop out with a strainer or slotted spoon and transfer to the bowl of ice water to stop the cooking process.
Add the sliced beets to the boiling water and cook for 6-8 minutes, until tender but not mushy. Scoop out of the boiling water with a strainer or slotted spoon and add to the ice bath.
Add the lentils to the boiling water and cook for 15 minutes until tender. Drain.
Toss the cooled vegetables and lentils with the pistachios, lemon zest and juice, and olive oil. Season with salt and pepper to taste.
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