Ingredients
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1 cup green beans, trimmed
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5 Persian cucumbers
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1 cup sugar snap peas, trimmed
For the dressing
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3 tablespoons fresh dill, chopped
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3 tablespoons olive oil
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1 teaspoon salt
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¼ teaspoon black pepper
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Juice of 1 lemon
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1 garlic clove, grated
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3 tablespoons nutritional yeast
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Splash of white vinegar
Directions
Bring a large pot of water to a boil and set up an ice bath.
- Trim and chop the green beans, then add them to the water. Boil for 1 minute, then use a spider or fine mesh strainer to transfer them to the ice bath to stop the cooking.
- While the beans cool, chop the cucumbers and peas and add them to a large bowl.
- In a small bowl, whisk together the dressing ingredients.
- Add the cooled green beans to the salad bowl and pour in the dressing. Mix to get the veggies evenly coated.
- Serve immediately. Leftovers are great in a bowl or on toast.
What You'll Need
What You’ll Need
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