Fresh Summer Green Bean Salad ๐Ÿฅ—

This is a spin on the fat fueled salad which is a lunchtime favorite in our house ๐Ÿ˜‹ especially in the summer when the weather is a bit warmer. The local farmers co-op has had a lot of green beans lately, so we thought weโ€™d play around and enjoy them steamed and cooled off in a salad with lots of egg ๐Ÿฅš

To make this for 2 people you need:

4 boiled eggs (about 8 minutes) ๐Ÿฅš

2 cups of cooked green beans

Chopped green onion ๐Ÿง…

Chopped tomato ๐Ÿ…

1 head of living butter lettuce ๐Ÿฅฌ

Herbs like parsley ๐ŸŒฟ

Dressing: simple vinaigrette- 3:1 ratio of extra virgin olive oil and vinegar (we like coconut vinegar) with salt and pepper. You can also stir in some heavy cream or mustard for extra flavor ๐Ÿ˜‹

Optional: olives, a can of SMASH fish

To make:

Begin by cooking eggs and green beans. This is best done ahead of time so that they have time to cool off. I find that an 8 minute boil for both works well.

Then make the dressing in the bottom of a large salad bowl. Wash and cut the lettuce, herbs and veggies and put them on top of the dressing.

When youโ€™re ready, you can throw in the green beans and optimally olives. Top off with the egg and optimally a can of fish like sardines or mussels, they are full of omega 3s!! We also love it with fresh grilled steak!

Just before youโ€™re ready to eat, toss the salad and enjoy ๐Ÿ˜

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