Cool and Crunchy Cucumber and Green Bean Salad*

*Meets MetFit guidelines.
DRESSING:
1 clove garlic
1 teaspoon fresh ginger root, peeled, about 1 1/2 inch piece
1 jalapeno chile pepper, seeded
3 tablespoons unseasoned rice wine vinegar
2 tablespoons white miso
1 teaspoon dark sesame oil
1 teaspoon honey
2 tablespoons avocado oil
SALAD:
12 ounces green beans, preferably French skinny beans, blanched 2 minutes in lightly salted boiling water then shocked in ice water. Drain and cut into 1/3rds.
4 cucumbers, cut in half lengthwise, then into diagonal slices about 1/4-inch thick
2 tomatoes, cut into small wedges
1 teaspoon black sesame seeds
1 tablespoon chives, chopped
6 romaine lettuce leaves, optional

In the bowl of a mini food processor combine all ingredients for the dressing and process to blend well (or finely chop each ingredient and whisk it together). Transfer to a medium bowl.
Add the green beans and cucumbers and toss well.
Line a serving platter with the lettuce leaves and pile the dressed green beans and cucumbers on top. Add the tomatoes to the bowl that contained the green beans and cucumbers and toss with the dressing still clinging to the bowl. Arrange the tomatoes on top of the beans & cucumbers. Sprinkle with the sesame seeds and chives and serve.
Serving Ideas: Make it your own, add diced avocado or instead of lettuce pile salad on top of a bed of arugula or watercress!
Notes: This salad will hold over for a couple of days, particularly if you do not transfer it to the lettuce leaves!

Nutrition Information