Chopped Summer Salad with Green Beans, Snap Peas, Pistachios and Greenest of Goddesses Dressing

My calendar says “soup season,” but the thermometer says “salad.” Who knew that the first part of October would be the hottest time of the year in the San Francisco Bay area? I can’t complain, though—open windows at night, flowy Bali dresses, and plenty of light, refreshing meals still in rotation. This chopped summer salad is as vibrant as it gets, with crisp green beans, sweet snap peas, and buttery pistachios, all tossed in a bright, herb-packed Green Goddess dressing.

While it’s best enjoyed the day it’s made, the sturdy Romaine and green beans hold up beautifully for leftovers, soaking in the dressing’s herby goodness overnight. It’s not soggy—it’s marinated. If you’re in a pinch and don’t feel like steaming the green beans, go ahead and sub in thawed edamame or green peas—no judgment here.

The best part? You’ll have extra dressing. Trust me, it’s a blessing, not a problem. Use it as a dip for veggies, drizzle it over roasted potatoes, or add a dollop to your next grain bowl for an instant flavor upgrade. Because let’s be real—too much dressing? That’s never a thing.

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INGREDIENTS

Salad

• 1 c chopped green beans

• ½ Tbsp salted butter

• ⅓ c (45g) chopped pistachios

• 1 c chopped snap peas

• 1 medium head of Romaine, chopped (or 2 heads Little Gems)

• Minced herbs, black pepper and lemon zest for garnish

Green Goddess Dressing

• 1 large bunch (~1 c tightly packed) flat-leaf parsley, chopped

• ½ cup olive oil

• ½ c sour cream or yogurt

• 1 small bunch of dill, chopped

• 1 small bunch chives, chopped 

• ¼ c + 1 Tbsp capers

• 1-2 Tbsp lemon juice

• 2 Tbsp yellow or white miso 

• 2 tsp maple syrup

• 1 small garlic clove, minced

• 1 tsp mustard powder (optional)

DIRECTIONS

1. Steam the Green Beans: Prepare a steam basket over medium-high heat. Once the water is boiling and generating steam, add the green beans. Steam until crisp-tender, 3-5 minutes. Immediately transfer to an ice water bath to stop the cooking and maintain their vibrant color. Drain and set aside in a large bowl.

2. Toast the Pistachios: While the green beans are steaming, heat a medium sauté pan over medium-low heat. Melt the butter, then add the pistachios. Sauté for 4-5 minutes, stirring frequently, until the nuts are golden and fragrant. Remove from heat and set aside to cool.

3. Make the Dressing: Add all the dressing ingredients to a high-powered blender. Blend until smooth and creamy. Taste and adjust seasoning as needed, adding more lemon juice for brightness or a pinch of salt if needed.

4. Assemble the Salad: Add the snap peas to the bowl with the green beans. Pour in ½ c of the dressing and toss to coat. Gently fold in the chopped Romaine, adding more dressing as desired.

5. Serve: Transfer the salad to a serving platter. Top with the toasted pistachios and garnish with fresh herbs, black pepper, and lemon zest. Serve immediately.

Serves: 4-6

Dressing yields: ~ 2 c

NOTES

• Make-Ahead Tip: The salad is best enjoyed fresh but will keep for 1-2 days in the refrigerator. The flavors will intensify as the vegetables "marinate."

• Quick Swap: If you’re short on time, substitute the steamed green beans with 1 c thawed edamame or frozen green peas.

• Extra Dressing: Use any leftover dressing as a dip for crudité, a drizzle for roasted veggies, or a flavorful addition to grain bowls.

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