Lainie's 3-2-1s: Herby Snap Pea Salad, Mediterranean Pico de Gallo, Quinoa Asparagus Salad Week of May 11th-17th

This week, I'm sharing three delicious, veggie-filled recipes that are vibrant, fresh, healthy, and high in fiber. They're even more flavorful as leftovers throughout the week!

THIS WEEK’S 3-2-1s

Preview the recipes below:

3 Meal-Prep Friendly Recipes

* Herby Snap Pea Salad

* Mediterranean Pico de Gallo

* Quinoa Asparagus Salad

2 Tips

* Adrenal Support

* Adrenal Mocktail (Why It Works)

1 Drink or Dessert

* Adrenal Mocktail

Three Meal-Prep Friendly Recipes

Herby Snap Pea Salad

Snap peas are one of my favorite snacks, so including them in a salad was a natural choice. This salad features a delicious shallot-infused dressing, and the addition of edamame provides extra protein. Enjoy it as a complete meal or pair it with grilled chicken for an even more protein-rich option.

Prep time: 20 minutes

Cooking time: 0 minutes

Total time: 20 minutes

Servings: 6-8

Notes: Gluten Free, High Protein, High Fiber. Enjoy in the fridge up to 5 days.

Ingredients

Base

• 5 cups sugar snap peas (thinly sliced on a bias)

• 2 cups edamame (shelled)

• 1/4 cup fresh basil (chopped)

• 1/4 cup roasted salted pistachios (roughly chopped)

• 1 tsp of crushed red pepper flakes or more (optional)

Dressing

• Juice from 1 lemon

• 1/4 cup olive oil

• 1 + 1/2 tsp Dijon mustard

• 1 tbsp maple syrup (or honey)

• 1 small shallot (finely chopped)

• 1/2 tsp sea salt (+ more to taste)

• 1/2 tsp pepper

Instructions

1. In a small bowl, whisk together the lemon juice, olive oil, mustard, maple syrup, shallot, salt, and pepper until well combined. Set aside.

2. In a large serving bowl, add the snap peas, edamame, basil, and pistachios.

3. Pour over the dressing and toss until everything is evenly coated.

4. Taste and adjust the seasoning as needed.

5. Garnish with additional basil, pistachios, and a sprinkle red pepper flakes, if desired.

Note: The dressing can be prepared up to 3 days in advance. Store in a sealer jar in the fridge and let it come to room temperature before using. Shake well before tossing with the salad.

Mediterranean Pico de Gallo

A Greek twist on pico de gallo! Dicing the veggies extra small here is key! I like to use a veggie chopper. It's great to serve throughout the week with pita chips or as a meal with grilled chicken and hummus. The options are endless!