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.
Special Diets:
Ingredients
Method
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.
Nutritional Info
Serving Size
Calories
210
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
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.