Snap Pea and Spicy Green Slaw with Apricot Dressing

MEAL TYPE: Entree, Salad, Side Dish

DIETARY RESTRICTION: Dairy-Free, Gluten-Free, Vegan, Vegetarian

MAKES 4 SERVINGS

Eat your vitamins with this sweet and spicy salad. Nutrient-dense brazil nuts and hemp hearts provide food-based B-Vitamin and mineral complex and are excellent sources of protein. We love the creamy texture hemp heart and apricot dressing. Take advantage of in-season apricots with fresh, sliced fruit for a bright addition -- double apricot goodness! Recipe courtesy of Lauren Chandler, barre3’s culinary wellness expert.

INGREDIENTS

1/2 cup Brazil nuts (14 - 16), roughly chopped

6 dried unsweetened unsulfured apricots

¼ cup hemp hearts

¼ cup extra-virgin olive oil

2 Tbs. lemon juice

¼ tsp. sea salt plus more to taste

¼ tsp. freshly ground black pepper, plus more to taste

1 cucumber (preferably English)

2 cups snap peas, sliced into thin matchsticks (about 2 ½ cups sliced)

2 cups finely shredded spicy greens (arugula, watercress or mustard greens)

1 small shallot, minced

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INSTRUCTIONS

Place a small bowl next to the stove.
In a medium skillet over medium-low heat, toast the Brazil nuts, stirring frequently for 3-4 minutes, until golden brown. Transfer the candied nuts to the bowl and set aside.
Submerge the apricots in boiling water to soften, about 10 minutes, then transfer to a blender. Add hemp hearts, olive oil, lemon juice ¼ cup water and blend until smooth. Refrigerate to chill.
Slice the cucumber down the middle the long way, then scoop out the seeds with a spoon to remove. Chop the cucumber across the center into matchstick lengths, then slice each piece into thin matchsticks and transfer to a large bowl.
Add the chopped snap peas, greens, shallot and ⅔ of the Brazil nuts to the bowl and gently toss with the dressing to coat, seasoning with salt and pepper. Garnish with remaining Brazil nuts.

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