- 1/2 cup raw pistachios
- 8 ounces green beans and/or wax beans
- 4 ounces sugar snap peas
- Kosher salt
- 1/2 cup coarsely chopped fresh tender herbs (such as parsley, chives, basil, tarragon, and dill)
- 1/3 cup olive oil
- 2 tablespoons white wine vinegar
- 2 teaspoons Dijon mustard
- Freshly ground black pepper
- 2 small or 1 large head of broccoli, florets chopped (about 1 1/2 cups)
- 2 cups pea shoots (tendrils)
- 1 cup cooked quinoa (from about 1/3 cup raw)
- Preheat oven to 350°F. Toast pistachios on a rimmed baking sheet, tossing once, until golden brown, 8–10 minutes. Let cool, then coarsely chop.
- Meanwhile, cook green beans and sugar snap peas in a pot of salted boiling water until no longer raw but still very crunchy, about 2 minutes. Using a slotted spoon, transfer to a bowl of ice water and let sit until cold, about 3 minutes. Drain, pat dry, and thinly slice into bite-size pieces.
- Blend herbs, oil, vinegar, mustard, and 2 tablespoons toasted pistachios in a blender, adding water by the tablespoonful if dressing is too thick, until smooth and the consistency of heavy cream. Season with salt and pepper.
- Toss beans, peas, broccoli, pea shoots, quinoa, and remaining toasted pistachios in a medium bowl to combine. Drizzle salad with dressing and toss again to nicely coat everything; season with salt and pepper.