Greens and Green Beans Salad with Blueberry Dressing

Serves 4

This bright salad is cloaked in a creamy blueberry-tahini dressing and works with any variety of lettuce or salad greens. Try kale for a heartier side.

  • 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
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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.

Nutritional Info: 
Per Serving:210 calories (130 from fat), 14g total fat, 1.5g saturated fat, 0mg cholesterol, 335mg sodium, 20g carbohydrate (6g dietary fiber, 10g sugar), 5g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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