Green Bean & Tomato Salad with Toasted Pumpkin Seeds

This is an incredibly tasty recipe from Dr. Hyman's Ultrametabolism Cookbook, The lime in this dressing is pronounced and is complemented by the creaminess of the avocado. The fresh oregano absolutely makes this recipe!

Easy
Fairly cheap

Green Bean & Tomato Salad with Toasted Pumpkin Seeds
Preparation time
Cooking time

Ingredients

For 6 Dozen(s)

Dressing

  • 1 teaspoon(s) minced garlic
  • 1/2 teaspoon(s) ground cumin
  • 2 1/2 tablespoon(s) fresh lime juice
  • 1/2 teaspoon(s) sea salt
  • 1/2 teaspoon(s) freshly ground pepper
  • 1/2 teaspoon(s) lime zest (from an organic lime)
  • 6 tablespoon(s) extra-virgin olive oil

Recipe

  • 1 pound(s) green beans, stem ends trimmed, cut in half diagonally
  • 1 cup(s) diced tomato (or halved cherry tomatoes)
  • 1/4 cup(s) thinly sliced small red onion
  • 2 teaspoon(s) minced fresh oregano
  • 3 tablespoon(s) minced cilantro

Topping

  • 1/4 cup(s) raw, unsalted and sprouted pumpkin seeds
  • 1/2 small avocado, peeled, pitted and diced

Green Bean & Tomato Salad with Toasted Pumpkin Seeds Directions

  1. Toast the pumpkin seeds in a small skillet over medium heat for 3 to 5 minutes, until they are puffed up. Stir frequently and watch closely to prevent burning. When toasted, remove the seds to a plate.
  2. Bring 6 cups of water to boil in a medium pan. Add the beans. Cook for about 3 minutes, until the beans are crisp-tender. If you're dealing with digestive issues, cook them until the beans are a little softer. Drain, and immediately transfer the beans to a bowl of ice water to stop the coking. Drain and shake dry. Place the beans in a large bowl with the tomato, onion, oregano, and cilantro.
  3. In a smaller bowl, combine the garlic, cumin, salt, pepper, lime zest, and lime juice. Slowly whisk in the extra-virgin olive oil until slightly thickened. Pour the dressing over the vegetables and toss. Top with avocado and pumpkin seeds. Serve.
  4. Keep leftover well-covered in refrigerator.

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