Curried Green Bean Salad
This creamy, chilled, curried green bean salad is a fabulous new way to get green beans on the table! A breeze to whip up, this dish is ideal for your weekly meal prep or for a bring-a-dish potluck.
Servings: 6 servings
Ingredients
- 1 pound fresh green beans trimmed and cut into 1 to 2-inch pieces
- 1/3 cup avocado or olive oil mayo recipe in my book
- 1 large or 2 small lemons, juiced
- 2 tablespoons curry powder
- Black pepper to taste
- Fine sea salt to taste
- 1/4 cup golden berries currants, or dried cherries
- 2 tablespoons chopped fresh cilantro for garnish
Instructions
- Bring a small pot of water to a boil. Add the green beans and let them simmer for 5 minutes. While the green beans cook, prepare an ice bath by placing several cups of ice in a large bowl with about 4 cups water. Once the beans are finished cooking, spoon them into the ice bath and let them cool for another 5 minutes. Once cooled, allow them to drain completely.
- In a large bowl, whisk together the mayo, lemon juice, curry, pepper, and sea salt (if using).
- Add the green beans and golden berries to the bowl with the dressing and toss to combine.
- Serve with additional berries (if desired), cilantro, and a sprinkle of curry powder (if desired).
- Will keep for up to 5 days in the refrigerator.
Nutrition
Calories: 148kcal | Carbohydrates: 13g | Protein: 3g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 5mg | Sodium: 85mg | Potassium: 372mg | Fiber: 5g | Sugar: 6g | Vitamin A: 998IU | Vitamin C: 10mg | Calcium: 39mg | Iron: 2mg