Story
Ever look at a plate of veggies and think, "Is this it?" It's like solving a puzzle but missing that one key piece—you're close, but not quite there. Enter salted almonds. They're not just a snack; they're the plot twist you didn't see coming. Suddenly, your vegetables aren't just background extras; they're co-stars. It's a simple fix that challenges you to rethink what a balanced plate looks like. Give it a try; you might just crack the code to the perfect meal.
Ingredients
2 medium zucchinis, sliced
1 cup mushrooms, sliced
1 head of pak choy, chopped
1 small head of broccoli, cut into florets
1 cup green peas
1 cup almonds, salted and toasted
3 tbsp olive oil
Salt and pepper to taste
For the Boiling Liquid
4 cups water
1 tbsp salt
For the Dressing
3 tbsp olive oil
1 clove garlic, minced
Juice of 1 lemon
Salt and pepper to taste
Method
1. Prepare the sliced zucchinis and mushrooms by tossing them in 2 tablespoons of olive oil and seasoning with salt and pepper. Preheat the grill to medium-high heat.
2. Grill the zucchinis and mushrooms for about 4-5 minutes per side, or until they have nice grill marks. Remove from the grill and set aside.
3. In a large pot, bring enough water to just cover the vegetables to a boil, and add 1 tablespoon of salt.
4. Add the broccoli florets to the boiling water and cook for 3 minutes. Add the chopped pak choy and green peas, and cook for an additional 2 minutes. Drain the vegetables and set aside.
5. In a small bowl, mix together 3 tablespoons of olive oil, minced garlic, lemon juice, salt, and pepper to prepare the dressing.
6. In a large serving bowl, combine the grilled zucchinis and mushrooms with the boiled broccoli, pak choy, and green peas.
7. Drizzle the dressing over the top and toss well to combine.
8. Just before serving, add hot salted almonds to the vegetable medley for a crunchy texture.
9. Serve immediately.
Easy to use
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Grab your phone and open the AR View
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Find a flat surface
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Project the food onto the surface
