Raw Veggie and Pesto Salad

Recipe by Educational Chef Paola Villafane
Demonstrated at Decatur Farmers Market on August 30, 2017

Ingredients

• 1/2 pound pink eye peas
• 3/4 pound red and green okra
• 1 pint sun gold cherry tomatoes (Mealor Family Gardens)
• 1/2 jar classic basil pesto (Pestogrino)
• 3/4 onion (Local Lands)
• salt and pepper
• balsamic vinegar

 Directions

1. Shell peas and place in a bowl.
2. Slice okra and onions into thin, angled slices then roughly chop once or twice. Add to bowl.
3. Half cherry tomatoes and add to bowl.
4. Pour half of the jar of pesto into the bowl and mix.
5. Adjust flavor with salt and pepper (a small dash of balsamic vinegar is recommended).

Our At-Market Educational chef demos are made possible by Les Dames d’Escoffier International – Atlanta Chapter and Piedmont Healthcare.