This dish is so simple—Just blanch the green beans until crisp tender, then toss with halved cherry tomatoes and a bright vinaigrette of Dijon mustard, red wine vinegar, garlic, shallots and olive oil. A shower of chopped fresh basil across the top finishes it off.
Green Bean Salad
After months of rain, we finally have warm weather, and so I made this crunchy, filling, cooling noodle salad this evening and it was a perfect supper for summer! Be warned—I think I’ll be making more versions of this 😉
Summer Soba Salad
1 cup unsweetened coconut milk (or vegetable stock)
2 garlic cloves, minced
2 tablespoons peeled fresh ginger, … Read more “Summer Soba Salad”
I love Thai flavors, and this salad really delivers. I sometimes add a side serving of tiny cubes of crispy tofu or tempeh to make it a heartier meal, though it’s just fine as is.
Thai Quinoa Salad with Fresh Herbs and Lime Vinaigrette
Serves 2 as main course, 4 as side salad
1 cup quinoa, rinsed
1 carrot, … Read more “Thai Quinoa Salad”