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Salade green aux légumes d’été et sauce au basilic pimentée

Green salad with summer vegetables and spicy basil sauce

For 2 people :

480 g pea pods (i.e. 170 g shelled peas)
280 g green beans
150 g wild asparagus
2 handfuls of baby spinach
A handful of edamame
9 tablespoons of olive oil
11 g of basil
1/8 West Indian pepper
A few drops of lemon juice
A drizzle of balsamic velvet
A little Espelette pepper
40g feta
Some flax seeds
Salt and pepper


In a blender, put the olive oil, lemon juice, basil, chopped West Indian pepper
(touch it with gloves, it stings very badly) and mix

Shell the peas then place them in a pan of boiling water, with the green beans.
After 12 minutes, add the wild asparagus and cook for 3 more minutes.

Place the drained vegetables on plates then add the baby spinach, edamame,
a little Espelette pepper, feta, flax seeds and a drizzle of balsamic velvet

Salt, pepper and add the spicy basil sauce, then enjoy!

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