Greens and Green Beans Salad with Blueberry Dressing
- 1/2 pound small fresh green beans, trimmed
- 1 pint blueberries, divided
- 1/4 cup unsweetened plain 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
Bring a large pot of water to a boil.
Add green beans and cook until crisp-tender and bright green, about 1 to 2 minutes.
Drain and transfer to a large bowl of ice water until chilled, and then drain again.
To make dressing, purée 1/2 cup blueberries, almondmilk, tahini and lemon juice together in a blender; add more almondmilk, as needed, to reach desired consistency.
Transfer dressing to a large bowl, add lettuce and green beans and toss well.
Arrange salad on serving plates and scatter remaining blueberries and pecans over the top.
To make dressing, purée 1/2 cup blueberries, almondmilk, tahini and lemon juice together in a blender; add more almondmilk, as needed, to reach desired consistency.
Transfer dressing to a large bowl, add lettuce and green beans and toss well.
Arrange salad on serving plates and scatter remaining blueberries and pecans over the top.
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- 1/2 pound small fresh green beans, trimmed
- 1 pint blueberries, divided
- 1/4 cup unsweetened plain 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