Greens and Green Bean Salad with Wild Bluberry Dressing
(from Heather Hulsey’s recipe box)
Source: Dr. Joel Fuhrman
Categories: Salads; Vegan
Ingredients
- Salad-
- 1/2 pound small fresh green beans, trimmed
- 1/2 cup blueberries
- 1 head of red or green leaf lettuce, roughly chopped
- 1/3 cup chopped red onion
- 1/3 cup raw pecans
- Dressing ingredients-
- 1/2 cup blueberries
- 1/4 cup unsweetened almond milk, plus more if needed
- 2 tablespoons tahini
- 1 tablespoon lemon juice
- 1 medjool date, pitted
Directions
-
Bring a large pot of water to a boil. Add green beans and cook until crisp-tender, 1-2 minutes. Drain and transfer to a large bowl of ice water until chilled, and then drain again.
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To make the dressing, puree 1/2 cup blueberries, almond milk, tahini, lemon juice, and date in a blender. Add more almond milk 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, blueberries, onion, and pecans over the top.