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Green Bean & Vegetable Salad

Perfectly cooked beans with thinly sliced yellow peppers, watermelon radish, kohlrabi and garlic chives give this salad fresh, light flavours and a great crunchy texture.

  • Serves4
  • Cooks in 0
  • Prep time 10 mins
  • Anti Oxidants

    Anti-oxidant are phytonutrients that can help slow & prevent cellular damage from free radicals that can cause disease. Many plants contain anti-oxidants.

  • Low GI Blood Sugar

    Recipes have blood sugar balancing and low glycemic index ingredients. A diet rich in foods that balance blood sugar helps lower risks of type 2 diabetes.

  • Weight Loss

    Weight Loss recipes are low carbohydrates and low calories with whole food plant-based ingredients. "Nourish not punish" by eating healthful foods.

  • Vitamins Minerals
  • High Fibre

    High fibre foods are an important part of a healthy digestive system. Whole grains, fruits, vegetables, nuts and seeds are high in fibre.

Ingredients

adds to shopping list

  • ½ lb | 225g green beans - top stem trim
  • 2 kohlrabi - julienne | matchstick
  • 1 yellow pepper - julienne | matchstick
  • 1 watermelon radish - julienne | matchstick
  • ½ cup garlic chives - sliced
  • 2 tsp vinegar - apple cider | white balsamic
  • 8 cups salad greens
  • 2 pinches sea salt flakes | dulse
  • 2 tsp olive oil - optional

Method

Green Bean & Vegetable Salad

 

GREEN BEANS – trim off top stem. Blanch in boiling water or steam for 3-4 mins. TASTE after 3 minutes to check if it cooked to your liking. DRAIN and plunge into ice water to stop the cooking process.

 

SLICE cooked beans in half at an angle and add to a mixing bowl.

 

PEEL watermelon radish + kohlrabi, slice into disks, stack the disks and cut into matchsticks a similar thickness to the green beans.

 

CORE and slice pepper – julienne | matchsticks a similar thickness to the green beans.

 

ADD all thinly sliced vegetables to the mixing bowl with green beans; mix well.

 

DRESS simply with a splash of white balsamic, sherry or chardonnay vinegar, olive oil + sea salt if you like to use them.

 

PLATE 2 cups salad greens and top with green beans salad. Garnish with garlic chives and flowers.

 


SERVING IDEAS
with Preserved Lemon & Cucumber Tahini.
Amazing Tangy Herb & Miso Dressing
Lemon Garlic Tahini Sauce
Spiced Immuno Seed Mix
with pickled or fermented vegetables

Chef Hat Icon Chef tips + Ingredient Swaps + Ideas

USE FRESH BEANS yellow, green or purple – note purple beans turn green when cooked.

 

SWAP | ADD Garlic Chives for basil, parsley, cilantro, chives, scallions, shallots, dill, mint, sorrel, bronze fennel fronds.

 

SWAP & ADD any finely sliced raw vegetables like; carrots, cucumber, celery, daikon or red radish, sliced snow peas, snap peas, yellow zucchini, yellow beetroot, asparagus.

 

ADD SLICED cherry tomatoes, tomatillos + basil leaves.

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