Ingredients
1/2 pound small fresh green beans, trimmed
1 pint blueberries, divided
1/4 cup unsweetened almondmilk, plus more to taste
2 tablespoons tahini
1 tablespoon lemon juice
1 head red or green leaf lettuce, roughly chopped
1/2 cup pecans, toasted
1 pint blueberries, divided
1/4 cup unsweetened almondmilk, plus more to taste
2 tablespoons tahini
1 tablespoon lemon juice
1 head red or green leaf lettuce, roughly chopped
1/2 cup pecans, toasted
Method
Bring a large pot of water to a boil. Add green beans and cook until crisp-tender, 1 to 2 minutes. Drain and transfer to a large bowl of ice water until chilled, and then drain again.
Purée 1/2 cup blueberries, almond milk, tahini and lemon juice in a blender to make a dressing; add more almondmilk, if needed, to reach desired consistency. Transfer to a large bowl, add lettuce and green beans and toss well. Transfer salad to plates and scatter remaining blueberries and pecans over the top.
Purée 1/2 cup blueberries, almond milk, tahini and lemon juice in a blender to make a dressing; add more almondmilk, if needed, to reach desired consistency. Transfer to a large bowl, add lettuce and green beans and toss well. Transfer salad to plates and scatter remaining blueberries and pecans over the top.
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