1lbsmixed crunchy spring vegetables - snap peas, cucumbers, radishes, fennel
3scallions
⅔cuppistachios
1canScout Canning Ontario Trout with Dill
Instructions
Make the dressing:
In a blender, combine the herbs, garlic clove, jalapeño, olive oil, Feta, the zest of half of a lemon, the juice of 2 whole lemons, and the buttermilk. Blend until smooth and pale green. Season the dressing with salt and transfer to a medium bowl.
Make the salad:
Cook the grains according to package directions. Place in a large mixing bowl to cool.
Thinly slice the crunchy vegetables. Add to the bowl with cooled grains.
Coarsely chop pistachios and thinly slice scallions. Add to the bowl.
Pour half of the dressing over and stir well to combine, adding more as needed until thoroughly coated. Reserve the remaining dressing for another use. Season the salad with salt.
Divide among plates. Open the can and flake trout on top of the salad.