Green Bean and Tomato Salad with Toasted Pumpkin Seeds - 10g Carb, 4g Fiber
From: The Blood Sugar Solution Cookbook by Mark Hyman
The lime in the dressing is pronounced and is complemented by
the creaminess of the avocado.
Gluten-Free - Dairy-Free - Vegetarian - Egg-Free
Prep time: 30 min
Cook time: 10 min
Yield: 3 cups
Servings: 6
Serving Size: 1/2 cup
6 cups water
1/4 cup hulled raw, unsalted pumpkin seeds
1 lb green beans, stem ends trimmed, cut in half diagonally
1 cup diced tomato
1/4 cup thinly sliced small red onion
2 tsp minced oregano
3 Tbsp minced cilantro
1 tsp minced garlic
1/2 tsp ground cumin
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
1/2 tsp lime zest
2 1/2 Tbsp fresh lime juice
6 Tbsp extra virgin olive oil
1/2 small avocado, peeled, pitted, and diced (about 1/4 cup)
Toast pumpkin seeds in a small skillet over medium heat for 3 to
5 minutes, or until they puff up. Stir frequently and watch closely
to prevent burning. When toasted, place seeds on a plate and set
aside for later.
Bring 6 cups of water to boil in a medium pan. Add the beans. Cook
for about 3 minutes, or until the beans are crisp-tender. Drain and
immediately transfer to a bowl of ice water to stop the cooking.
Drain and shake dry. Place in a large bowl with tomato, onion,
oregano, and cilantro.
In a small bowl, combine garlic, cumin, salt, pepper, lime zest,
and lime juice. Slowly whisk in extra virgin olive oil until
slightly thickened. Pour dressing over the beans.
Stir in avocado. Add pumpkin seeds and combine. Adjust seasoning
and serve.
Hint! Double the batch if you plan on feeding 4 or more people
leftovers of this meal early next week. Store leftovers in airtight
glass container in refrigerator up to 5 days.
Yield: 3 cups
Servings: 6
Serving Size: 1/2 cup
Nutrition per Serving:
221 Calories, 20g Fat, 2.9g Sat, 0mg Cholesterol, 169mg Sodium,
4g Protein, 10g Carb, 4g Fiber
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