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Meatless Monday recipe of the week: Greens and Green Beans Salad with Blueberry Dressing


Green beans and blueberries are two of summer's delights. Sure, you can get them year-round, but they are always best when ripe in their natural season (rather than flown in from far away).

This salad combines both flavors, along with another seasonal favorite, leaf lettuce, for a refreshing salad that is a snap to put together on a busy Monday night.

Also a star in this simple dish is tahini, the sesame seed butter that gives hummus its appealing taste.

Note: If you don't like leaf lettuce, you can use your favorite salad base for this dinner, including kale.

Greens and Green Beans Salad with Blueberry Dressing

1/2 pound small fresh green beans, trimmed

1 pint blueberries, divided

1/4 cup unsweetened almondmilk, plus more to taste

2 tablespoons tahini

1 tablespoon lemon juice

1 head red or green leaf lettuce, roughly chopped

1/2 cup pecans, toasted

Bring a large pot of water to a boil. Add green beans and cook until crisp-tender, 1 to 2 minutes. Drain and transfer to a large bowl of ice water until chilled, and then drain again.

Purée 1/2 cup blueberries, almond milk, tahini and lemon juice in a blender to make a dressing; add more almondmilk, if needed, to reach desired consistency. Transfer to a large bowl, add lettuce and green beans and toss well. Transfer salad to plates and scatter remaining blueberries and pecans over the top. Serves 4.

— Recipe from www.wholefoodsmarket.com


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