SMASHED CUCUMBER AND GREEN BEAN SESAME SALAD
INGREDIENTS
* 3-6 mini Persian cucumbers, or 2 regular cucumbers
* pinch of salt
* 1 lb fresh green beans
* 2 cloves of garlic, minced
* 1.5 inch piece ginger, peeled, finely grated
* 1 tbsp unseasoned rice vinegar
* 1 tsp toasted sesame oil
* 1 tsp maple syrup
* 1 tbsp dijon mustard
* 1 tbsp white miso
* 1/3 cup coconut aminos or soy sauce
* 1 tbsp coconut milk
* 1/4 cup chopped pine nuts or any other nut or seed of choice
* 1 tbsp hemp seeds
* 1 lime, zest and juice
* 1 jalapeño, sliced (you can take the seeds out if you don’t like spice)
* 1/3 cup sesame oil
* 2 radishes, sliced thinly
* toasted sesame seeds or hemp seeds and sliced green onions, to for garnish
* 1/4 cup fresh herbs of choice (whatever you have on hand)
PROCESS
Bring a large pot of heavily salted water to a boil. In a large separate bowl, lightly smash cucumbers with a muddle or bottom of a mason jar and tear into bite size pieces. Toss with a pinch of salt, and set aside.
While the cucumbers are salting, add the green beans to the boiling pot of salted water. Only cook for 90 seconds-2 minutes. Just until al dente. When finished, transfer the green beans to an ice bath (if you have access to ice) I
n a large salad bowl, whisk together the garlic, rice vinegar, toasted sesame oil, maple syrup, dijon mustard, white miso, coconut ainos, coconut milk, chopped nuts of choice, jalapeño, and sesame oil. Next, add sliced radishes directly into the bowl with the salad dressing. Next, add the smashed cucumbers into the salad dressing bowl. Finally add the cooked green beans to the salad bowl.
Taste and adjust with salt, if needed.
Transfer everything to a large plate or platter and top with sesame/hemp seeds and green onions.
ENJOY!!!!
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