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Enhanced Fava Bean and Arugula Salad
Experience the vibrant flavors of spring with this Enhanced Fava Bean and Arugula Salad. The tender, nutty fava beans are perfectly complemented by the peppery bite of arugula, the sweetness of cherry tomatoes, and the sharpness of red onion. Tossed in a zesty lemon vinaigrette, this salad bursts with freshness and is not only a feast for the eyes but also a delightful addition to any meal. Fava beans have been cultivated since ancient times, offering a taste of history with every bite.
Servings: 4
Ingredients
- Fava beans
- 2 cups, shelled
- Arugula
- 4 cups, washed and dried
- Cherry tomatoes
- 1 cup, halved
- Red onion
- 1/2 small, thinly sliced
- Lemon
- 1, juiced
- Extra virgin olive oil
- 3 tablespoons
- Dijon mustard
- 1 teaspoon
- Honey
- 1 teaspoon
- Salt
- to taste
- Black pepper
- to taste
Instructions
- Bring a pot of salted water to a boil. Add the shelled fava beans and cook for 2 minutes. Drain and immediately transfer to a bowl of ice water to cool. Once cooled, gently peel off the outer skins of the fava beans and set aside.
- In a large salad bowl, combine the arugula, halved cherry tomatoes, thinly sliced red onion, and peeled fava beans.
- In a small bowl, whisk together the lemon juice, extra virgin olive oil, Dijon mustard, honey, salt, and black pepper to create a tangy lemon vinaigrette.
- Drizzle the vinaigrette over the salad and toss gently to coat all ingredients evenly.
- Serve the salad chilled, garnished with additional cherry tomatoes or a sprinkle of feta cheese if desired.
Dietary Information
Servings: 4 • Dish Type: Salad • Prep Time: 15 minutes • Cook Time: 2 minutes • Calories: 180 • Fat: 10g • Carbs: 18g • Protein: 7g • Sodium: 50mg • Sugar: 2g
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