Seasonal Recipes

Green Bean Salad With Herb Tahini Dressing & Toasted Almonds


For the Dressing

1 garlic clove, minced
2 Tablespoons fresh lemon juice
2 Tablespoons extra virgin olive oil
2 1/2 Tablespoons Tahini
1/2 teaspoon pure maple syrup
1/4 cup cilantro, finally chopped +additional for garnish
1/4 cup dill, finely chopped + additional for garnish
1/4 cup parsley, finely chopped + additional for garnish
1/4 teaspoon crushed red pepper flakes
Salt and pepper to taste

For the Salad

1/4 cup almonds, chopped
1 lb green beans, trimmed
Extra herbs for garnish
Salt and pepper to taste

Serves 4

Prepare the dressing by combining all the ingredients in a food processor or blender and whirl away until smooth (you can also use and immersion blender). If the dressing is too thick add a splash of water. Taste test and adjust seasonings if necessary.

Bring a large pot of lightly salted water to a boil. Add green beans and cook until crisp tender. About 4 minutes.

Drain and place beans in a bowl of ice water. Once beans have cooled drain and pat dry.

While beans cook heat a medium-sized skillet over medium-high heat. Add chopped almonds and toast, stirring often until the almonds are browned and lightly crisp on all sides-about 3 minutes. Remove from heat and set aside.

Place green beans in a large bowl and drizzle with the dressing. Stir in almonds and toss until well combined. Sprinkle with extra herbs and season to taste with salt and pepper.

Source : Dishing Up The Dirt