Greens and Green Beans Salad with Wild Blueberry Dressing
As I write this, I’m sweating in humid, positively sweltering, I just want to jump in a pool, July weather. A fresh salad with fruit is just what I want to eat for lunch these days (in addition to yummy, ice packed smoothies). I’ve been on a blueberry kick pretty much since blueberries came in season and I often add them to my salads. I created this salad yesterday after a long day walking through New York City (my legs were so sore!). The salad was marvelous as was lying down in the comfort of my air-conditioned apartment afterwards. I knew I had to share this recipe with ya’ll. I just wish the air wasn’t so humid. It’s simply not curly hair friendly!
½ pound small fresh green beans, trimmed
½ cup blueberries
1 head red or green leaf lettuce, roughly chopped
1/3 cup chopped red onion
1/3 cup raw pecans
½ cup blueberries
¼ cup unsweetened almond milk, plus more if needed
2 tablespoons tahini
1 tablespoon lemon juice
1 medjool date, pitted
Bring a large pot of water to a boil. Add green beans and cook until crisp-tender, 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, almond milk, tahini, lemon juice and date in a blender; add more almond milk, if needed, to reach desired consistency. Transfer to a large bowl, add lettuce and green beans and toss well. Transfer salad to plates and scatter, blueberries, onion and pecans over the top.
Do you all have salad or smoothie recipes that you enjoy when the weather gets so hot? Feel free to share them in the comments section!
Stay cool and be well. I’m going to dream of refreshing ocean water and the beach tonight. I hope everyone is having a wonderful summer!