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
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.
Meanwhile, mix olive oil, lime juice, maple syrup and pepper in a bowl.
In another bowl, mix your blueberries, feta cheese, almonds and mint.
Drizzle with half of the dressing you just made.
Give your green beans a quick saute in olive oil over medium heat.
Season with salt and pepper.
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.