All Things Green Salad

There are no more boring green veggie sides with this versatile and super tasty all things green salad. It makes a delicious salad or side, which can be served hot or cold. The beans are simply combined with a sour and tangy dressing which will add a bit of freshness to any meal.

I always have green beans stocked in my fridge and freezer. There are so many to choose from and are brilliant veg to add to all sorts of lunches and dinners. This all things green salad recipe shows you how to simply add a little extra flavour and excitement to your greens. The dressing adds a lovely tang and freshness to the beans and tastes amazing hot or cold

This recipe uses a selection of green beans, broad beans and peas all of which are incredibly versatile veggies and pretty inexpensive. But you could literally use any green veg you have in your fridge and freezer.

This dish also goes well with everything, like grilled fish, meat or meat alternatives, and can be served either hot or cold so is perfect all year round. I find that it pairs particularly well if you have used stronger flavours on the protein element of your meal such as harissa, chilli or curry.

All the greens is a delicious salad which I served on a bed of watercress, but again use any leafy greens you like. If your enjoying it hot simply serve straight from the pan!

What you will need for all things green salad:

• Green beans
  • rich source of vitamins and minerals
  • Incredibly versatile and inexpensive
• Peas
  • They contain just about every essential vitamin and mineral, along with a significant amount of fiber
  •  Naturally sweet and packed with vitamin A
• Broad Beans
  • You can’t beat fresh broad beans
  • However, if you are out of season thankfully many supermarkets have them in the freezer aisle
• Parsley
  • Adds a clean peppery taste
  • Compliments so many dishes
  • Use fresh or frozen

And for the Dressing:

• Extra Virgin Olive oil
  • I like to use a good quality Greek or Italian olive oil
• Cider vinegar
  • A cupboard staple
  • Adds a gentle acidity to the dressing
• Lemon juice
  • For an extra sour and fresh kick
• Dijon Mustard
  • Another cupboard staple
  • Another tangy and sharp flavour

How to make this all things green salad

This salad couldn’t be simpler to bring together

First, you need to blanch (lightly boil) all the green beans (or green veg). I like to do it all in 1 pan. Once your water is boiling add the frozen broad beans. As soon as it boils again I add the peas. Again as soon as it boils I add the green beans for 1-2 minutes depending on their thickness.

Whilst they are cooking you can make your dressing. Simply whisk all the ingredients together in a large bowl and season well. You should have a thick creamy sauce for the veggies to soak up.

Drain the beans as soon as they have finished cooking. If you are serving this dish hot, then add the drained beans straight into the dressing with the parsley, mix well and serve.

If you are serving this as a cold salad run the beans under the cold tap to cool. Then add them straight into the bowl with the dressing and parsley and combine. Once completely cooled serve on a bed of mixed salad leaves.

If you like this recipe then why not try these other carb count free sides

• ROASTED BEETROOT AND LENTILS
• SPIRALISED SUMMER COURGETTE SALAD
• ROASTED BUTTERNUT SQUASH SALAD

Diabetes Note

All the greens is a no-carb count salad or side that is perfect for jazzing up so many meals so you can eat as much or as little as you like!

If you want to make it even more filling you could add some cooked lentils or tinned legumes like chickpeas or butter beans

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All The Green Beans

This versatile all the green beans dish makes a delicious salad or side, which can be served hot or cold

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Recipe by Michelle

0 from 0 votes

Course: Salads, SidesCuisine: BritishDifficulty: Very Easy

Cook Mode

Keep the screen of your device on

Servings

4

servings

Prep time

10

minutes

Cooking time

5

minutes

Total time

15

minutes

Ingredients

• 2 packets green beans

• 350 g broad beans

• 250 g peas

• 3 tbsp parsley ripped or chopped

• Dressing

• 3 tbsp extra virgin olive oil

• 1 tbsp cider vinegar

• 2 tsp Dijon mustard

• 1/2 lemon, squeezed

Directions

• Simply blanch (lightly boil) all the green beans
  I like to do it all in 1 pan so add the frozen broad beans to boiling water. As soon as it boils again I add the peas. Again as soon as it boils I add the green beans for 1-2 minutes depending on their thickness.
• For the dressing simply mix all the ingredients together in a large bowl and season well.
  You should have a thick creamy sauce for the veggies to soak up.
• If you are serving hot, add the drained beans straight into your dressing with the parsley, mix well and serve
• If you are serving cold, run the drained beans under the cold water tap to start cooling them down. Then add them straight into the bowl with the dressing and parsley and combine.
  Once cooled serve on a bed of leaves.

Tips and Notes

• You may want to change the dressing quantities based on how tangy you like your dressings.
• Use fresh or frozen beans
• Diabetes note – All the greens is a no-carb count salad or side that is perfect for jazzing up meals, so you can eat as much or as little as you like!
• If you want to make this dish even more filling you could add some cooked lentils or tinned legumes

Did you make this recipe?

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