Salads are a great source of insoluble fiber. But don’t settle for lack-luster lettuce, dress up your salad with yogurt and almonds, they provide both probiotics and protein. The garden is the perfect place to garner your daily nutrients, and this tangy dish is sure to tantalize your taste-buds.
Market Bean Salad with Yogurt, Sweet Onions, Almonds, & Mint
Ingredients
1 cup Greek-style yogurt, or whole milk organic yogurt strained overnight
1 tsp whole cumin seeds, toasted
1 Tb chopped Italian parsley
zest and juice of 1 lemon
3 Tbs extra virgin olive oil
1/2 # each green beans, yellow wax beans, and purple string beans
Variety of baby lettuces
1 bunch spring onions
handful of mint leaves
1/4 cup toasted, sliced almonds
Preparation: For the dressing, roughly chop the cumin seeds and mix all ingredients together. Season to taste with salt and pepper.
Blanch the beans in salted water for 2 minutes. Shock in ice water.
Toss the onions with oil, salt, and pepper. Caramelize the onions by roasting on a sheet tray in a 450 degree oven for 10-15 minutes until tender and browned. Allow to cool.
Lightly dress the lettuce in olive oil, lemon juice, sea salt, and pepper.
Lightly dress the beans in the yogurt dressing. Gently toss together the dressed beans, lettuce, onions, almonds, and torn mint leaves in a bowl.
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