Not only is this one of our very favorite salads, but it’s got a surprise ingredient that will knock your wool socks off.

Inspired by @_kimberlyparsons_  recipe for Kale Ribs with Blueberry, Feta & Hazelnut Salsa from the Yoga Kitchen, this recipe swaps out the kale for green beans and is something we make regularly.

Like literally, all the time.

Which is why I think you should give it a try! 


Click here to view the video!


  • Green beans
  • Olive tapenade
  • 3 tbsp extra virgin olive oil
  • 1 lime, juiced
  • 2 tbsp maple syrup
  • 1 cup blueberries
  • 1/2 cup almonds, chopped
  • 1 cup feta cheese, crumbled
  • 1/2 cup mint, chopped
  • Salt
  • Pepper


Step 1

Blanch your beans in a large pot of boiling salted water for a couple of minutes.

Remove your beans and immerse in ice water to stop the cooking and cool for a few.

Drain your beans and let them dry on a towel.

Step 2

Meanwhile, mix olive oil, lime juice, maple syrup and pepper in a bowl.

Set aside.

Step 3

In another bowl, mix your blueberries, feta cheese, almonds and mint.

Drizzle with half of the dressing you just made.

Step 4

Give your green beans a quick saute in olive oil over medium heat.

Season with salt and pepper.

Step 5

Now it’s time to assemble your salad.

Place a dollop of tapenade in the middle of the plate.

Put a handful of your sauted green beans on top of that.

Top with as much blueberry salsa as you like (I like a lot) and then drizzle more dressing over the entire salad before hitting it with a grind of fresh ground pepper.