You could easily add a ton of ingredients to this salad—a tahini drizzle or crushed nuts, for example—but it really doesn’t need it. With a simple, garlicky dressing, this salad is as impressive as it is delicious. It’s my version of eating an apple. It’s light and refreshing, perfect for putting on toast, serving as a side, or offering as a gateway salad to someone who isn’t as in love with vegetables as I am.
Ingredients
1 cup green beans
5 minicucumbers
For the dressing
3 tablespoons olive oil
1 teaspoon salt
¼ teaspoon black pepper
Juice of 1 lemon
1 garlicclove, grated
3 tablespoons nutritional yeast
Splash of white vinegar
Directions
Bring a large pot of water to a boil and set up an ice bath.
Trim and cut the green beans into 1” pieces, then add the beans. Boil for 1 minute, then transfer to the ice bath to stop the cooking.
While the beans cool, chop the cucumbers and add them to a large bowl.
In a small bowl, whisk together the dressing ingredients.
Add the green beans to the bowl and pour in the dressing. Mix to get the veggies evenly coated with dressing.
Serve immediately. Leftovers are great in a bowl or on toast.
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