Parsley Pesto Green Beans Salad

Jun 12

First days of summer and the local market is loaded with fresh green beans. Gently steamed or simmered, they have a delicate flavor and a creamy texture - perfect for a salad. A quick parsley pesto made with pine nuts, olive oil, and a touch of lemon makes a fresh, light dressing. Fore a richer version, you can stir in a bit of parmesan cheese.

The salad

Wash and tear the green beans, breaking them in 5-6 cm pieces.

Steam or gently simmer them for about 5 minutes. Cooking time may vary on the type, so begin checking for doneness after 5 minutes. They should be tender but still vibrant.

Finely chop the parsley and the pine nuts with a chef’s knife or pulse briefly in a food processor.

In a medium bowl, combine the chopped parsley and pine nuts with 2 tablespoons of olive oil, a pinch of salt, and the juice of half a lemon. (If you’re going for the richer version, add the parmesan cheese here.) Mix well with a spoon to create your pesto.

Add the steamed green beans, the halved cherry tomatoes and finely sliced avocado to the bowl. Add a final pinch of salt and gently toss everything together.

Transfer the salad to the serving bowl or plate.

Enjoy !

One more thing !

The parmesan cheese version is richer and is ideal ad a stand alone dish.

Anyway for a more protein balanced dish you can combine this salad with feta, grilled halloumi, chicken for tuna steak. I added a few slices of tuna steak (The tuna steak was cooked on a cast iron skillet, about four minutes each side. A pinch of salt and a teaspoon of olive oil before cooking and a pinch of salt and a teaspoon of olive oil after cooking while resting ) and I liked the combination. Enjoy !

INGREDIENTS - for one portion

Organic or “Best you can get” !