4.8 from 18 votes
Green bean salad with yoghurt miso dressing
Green bean salad with yoghurt miso dressing - Adapted from 101 Cookbooks - An Idea Lunch Salad
Prep Time
15 mins
Cook Time
15 mins
Total Time
20 mins
Servings: 4 servings
Calories: 797 kcal
Course:
Condiments
Ingredients
- 3 celery stalks very thinly sliced
- 1 cup cooked or tinned chickpeas drained and rinsed
- 3 handfuls rocket arugula
- ⅓ cup toasted pepitas
- ¼ cup toasted sunflower seeds
- ½ small red onion finely sliced
- 2 cups of green beans trimmed
- YOGHURT MISO DRESSING:
- 1 clove medium garlic grated
- 1 tablespoon white miso
- 1 tablespoon mirin
- 1 tablespoon white wine vinegar
- big pinch of ground cumin
- ⅓ cup / 80 ml plain yogurt or substitute coconut or other dairy-free yogurt
- salt and pepper
Instructions
- Steam or blanch the beans in a saucepan of simmering water until tender. Drain and set aside to cool.
- Combine all of the salad ingredients in a large bowl and toss to combine.
- Add all of the dressing ingredients to a small bowl or jug and whisk to combine. Season with salt and pepper to taste.
- Just before serving add the dressing to the salad, about half at first, and toss to combine. Add additional dressing until it's dressed to your taste.
Cup of Yum
Notes
- Substitute coconut yogurt or your favorite dairy-free yogurt for a vegan version.
Nutrition Information
Calories
797kcal
(40%)
Carbohydrates
92g
(31%)
Protein
37g
(74%)
Fat
36g
(55%)
Saturated Fat
6g
(30%)
Cholesterol
10mg
(3%)
Sodium
1090mg
(45%)
Potassium
1519mg
(43%)
Fiber
25g
(100%)
Sugar
27g
(54%)
Vitamin A
1795IU
(36%)
Vitamin C
34.9mg
(39%)
Calcium
303mg
(30%)
Iron
10.8mg
(60%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 797
% Daily Value*
| Calories | 797kcal | 40% |
| Carbohydrates | 92g | 31% |
| Protein | 37g | 74% |
| Fat | 36g | 55% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 10mg | 3% |
| Sodium | 1090mg | 45% |
| Potassium | 1519mg | 32% |
| Fiber | 25g | 100% |
| Sugar | 27g | 54% |
| Vitamin A | 1795IU | 36% |
| Vitamin C | 34.9mg | 39% |
| Calcium | 303mg | 30% |
| Iron | 10.8mg | 60% |
* Percent Daily Values are based on a 2,000 calorie diet.