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Recipe Printable
Green Bean and Charred Bell Pepper Salad
Ingredients
For the salad
- 1 lb green beans, ends trimmed
- 2 red bell pepper, seeded and thinly sliced
- ¼ cup fresh tarragon, roughly chopped
- ½ cup fresh flat-leaf parsley, chopped
- 1 tbsp avocado oil
- salt and pepper to taste
For the dressing
- 4 green onions, thinly sliced
- 3 tbsp avoacado oil
- 3 cloves garlic, finely minced
- 2 tbsp capers, rinsed
- ¼ tsp ground coriander or 1 ½ tsp coriander seeds
Instructions
- Prepare an ice bath of water and ice in a large bowl.Bring a stock pot full of water to a boil. Add a heavy pinch of salt and the green beans to a pot and bring to a boil for about 3 minutes.Then remove the green beans straight into the ice bath to stop them from overcooking. Once they have cooled, drain them in a strainer, then place them in a mixing bowl and set aside.
- In a skillet over medium-high heat, add the 1 tbsp avocado oil and blister the pepper slices until you see charred marks around the edges. Once blistered and slightly softened, remove from the skillet and place in the same bowl as the green beans to cool.Reduce the heat to medium-low and make the dressing.
Make the dressing
- In the skillet over medium-low heat, add the 3 tbsp of avocado oil and heat. Add the garlic, capers, and coriander seeds. Saute for about 45 seconds until fragrant.Pour over the green beans and peppers.
- Add the green onions, herbs, salt, and pepper the the bowl and toss everything together.Best served at room temperature.Stores well in the fridge for up to 3 days.
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