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Ultimate Summer Salad

Ultimate Summer Salad

with Crisp Radish, Sugar Snap Peas, and Fresh Mozzarella
Get Up To 20 Free Meals + Free Sides for Life
Get Up To 20 Free Meals + Free Sides for Life
Calories
: 
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Protein
: 
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Preparation Time
: 
35 minutes
Difficulty
: 
Easy
Allergens:
  • Milk
  • Soy
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

340 g

Yukon Potato

1 unit

Red Bell Pepper

227 g

Baby Carrots

170 g

Sugar Snap Peas, trimmed

2 tbsp

Basil Pesto

(Contains: Milk, Soy)

3 unit

Radish

113 g

Fresh Mozzarella

(Contains: Milk)

14 g

Basil

Not included in your delivery

unit

Oil*

unit

Salt*

unit

Pepper*

/ per serving
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

PDF
1

Prep: Preheat the oven to 400°F. Bring a large pot of salted water to a boil. Wash and dry all produce. Cut the potatoes into 1⁄2-inch cubes.

Roast the potatoes
2

Roast the potatoes: Toss the potatoes on a baking sheet with a drizzle of oil and a pinch of salt and pepper. Place in the oven for 10 minutes.

Cook the carrots and snap peas.
3

Cook the carrots and snap peas: Add the carrots to the boiling water and cook for 5-7 minutes, until al dente. Add the snap peas during the last 2 minutes of cooking, then drain. Add them to a large pan and stir in the pesto.

4

Roast the peppers: In a medium bowl, toss the bell peppers with a drizzle of oil and a pinch of salt and pepper. Add them to the baking sheet with the potatoes and cook for 10-12 more minutes, until both the potatoes and peppers are tender.

5

Prep the remaining ingredients: Tear the mozzarella into bite-sized pieces. Tear the basil leaves into bite-sized pieces.

Toss together ingredients
6

Finish and serve: In the large pan, toss together the potatoes, peppers, sugar snap peas, carrots, and radishes. Season with salt and pepper. Plate the salad and sprinkle with the torn mozzarella and basil leaves. Enjoy!

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