Lemon Walnut Green Bean Salad

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I recently needed a quick, fresh side dish idea for a potluck picnic. This time of year, delicious green beans are in season and offer the perfect spring flavor to any meal. This recipe is a breeze to prepare and with the balance of nutrients in the fresh vegetables and the awesome healthy fats found in walnuts, it is a wonderful complement to a community gathering.

This dish can be made ahead of time, but I suggest leaving the walnuts out until serving to maintain crispness. Injoy!

 

Ingredients:

1 ½ pounds fresh green beans, ends trimmed

1 cup walnuts

2-4 Tbls fresh snipped chives

2 Tbls extra virgin olive oil

2 Tbls freshly squeezed lemon juice

½ tsp lemon zest

½ tsp sea salt

freshly ground black pepper to taste

 

Instructions:

  1. Preheat oven to 400 degrees
  2. Bring a medium sized pot of water to boil. Add green beans and blanch for about 4-5 minutes until tender but still crisp.
  3. Drain using a colander and run under cold water to stop the cooking process. Place into a large bowl.
  4. Place the walnuts into an 8 x 8-inch baking dish and roast for about 10 minutes. Watch carefully as they burn easily.
  5. Place on a plate to cool, then chop and add to green beans.
  6. Wisk the remaining ingredients in a small bowl and add to the green beans and walnuts. Injoy!!

 

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Asian Steak Salad

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I made this delicious salad from the Make it Paleo cookbook for a group of friends that came by over the weekend. It is tasty and colorful and makes for a wonderful presentation when serving to guests. I recommend marinating the steak overnight for ultimate flavor. If you cannot find coconut aminos in your local grocery store, you can order it here. Or tamari and soy sauce can both work as substitutes. Also, a mandolin works great with this recipe to cut down on time chopping vegetables. I have found mine to be a lifesaver on many occasions! And lastly, I love to make a double recipe of this salad and keep it in the fridge for a quick lunch to go. Just leave the oranges and dressing on the side and the cabbage and other ingredients keep beautifully for 5-7 days. Injoy!

 

Ingredients:

Steak Marinade

2 Tbls. coconut aminos

2 Tbls. fish sauce

½ tsp. each, salt and pepper

Red pepper flakes, to taste

1 clove garlic

½ tsp. fresh ginger, minced

 

Salad

10 oz sirloin steak

2 cups shredded cabbage

¼ cup red belle pepper, sliced thin

1 radish, sliced thin

1 medium carrot, shredded

8 grape tomatoes, halved

½ navel orange, chopped

1/8 cup slivered almonds

½ green onion, chopped

 

Sesame Ginger Dressing

½ Tbls. garlic, minced

½ Tbls. fresh ginger, minced

2 Tbls. toasted sesame oil

2 Tbls. coconut aminos

2 tsp. sesame seeds

½ tsp. each: salt, pepper and red pepper flakes

 

Instructions:

1. Whisk together all ingredients for sesame ginger dressing and steak marinade

2. Marinade steak for at least 3 hours before cooking

3. Grill sirloin steak on high for approximately 4 minutes per side, flipping once

4. While letting the steak rest, rinse and chop all vegetables as well as the orange and toss together

5. Slice the steak thinly

6. Plate salad, and top with strips of steak

7. Drizzle with dressing and serve