Eat + Drink food

Green Goddess Green Beans

July 02, 2024 by CAP Crew Photography by john von pamer

Our summer palate craves fresher ingredients and brighter, more vibrant preparations. This colorful salad swaps lettuce for crisp, raw green beans, holding its own against a creamy, herb-forward green goddess dressing. Ripe cherry tomatoes lend their sweetness, toasted slivered almonds contribute a satisfying crunch and everything is elevated with a generous dose of magic spice. Coming together in under 20 minutes and delicious served anywhere between cold and room temperature, this salad is durable, unfussy and sturdy enough to be enjoyed as leftovers the next day. Since it’s on the simpler side, ingredients matter; for the best version, we recommend you source yours from the farmers market. Celebrate plants at peak season without turning the oven on.

Green Goddess Green Beans

Serves 2-4

By Kerrilynn Pamer

Dressing

2 1/2 cups loosely packed fresh green herbs mix (I like: parsley, basil, mint, tarragon and chives)

1/3 cup raw cashews, soaked and strained

Juice of 2 lemons

4 tablespoons olive oil

1 1/2 tablespoon ACV

1 small clove garlic, raw

1/2 teaspoon lemon zest

1/2 teaspoon honey

1 teaspoon magic spice

Pink salt to taste

Black pepper to taste

3-4 tablespoons water

Salad

1 lb. green beans

1 cup cherry tomatoes

1/3 cup slivered almonds

For the dressing, add all ingredients to a high speed blender. Blend until everything is combined and smooth. Adjust with salt and pepper. If the dressing is still too thick, add a little more water.

Next, prep your green beans by trimming off the stem side and rinsing them with cool water. Dry them dry with a towel and place in a large bowl. Slice cherry tomatoes in half (if you’re using bigger tomatoes, cut them in bite sized pieces) and add them to the same with the green beans. Toast slivered almonds in a small pan on low to medium heat and be sure to watch them closely so they don’t burn.

To finish, toss green beans and tomatoes in enough dressing to coat them well. Plate the salad and sprinkle with toasted almonds, a bit more salt, magic spice and a drizzle of olive oil. Leftover chopped herbs would be pretty on top too.