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Fresh Summer Green Bean Salad πŸ₯—

This is a spin on the fat fueled salad which is a lunchtime favorite in our house πŸ˜‹ 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 we’d play around and enjoy them steamed and cooled off in a salad with lots of egg πŸ₯š

To make this for 2 people you need:

4 boiled eggs (about 8 minutes) πŸ₯š

2 cups of cooked green beans

Chopped green onion πŸ§…

Chopped tomato πŸ…

1 head of living butter lettuce πŸ₯¬

Herbs like parsley 🌿

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 πŸ˜‹

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 you’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 you’re ready to eat, toss the salad and enjoy 😍

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