Tomato Green Bean Salad
This dish screams “summer is here”. If you want a refreshing summer salad that uses your fresh garden vegetables this is it.
Write a review
  1. 1 ripe fresh tomato
  2. Hand full fresh green beans
  3. Hand full chiffonade (thinly sliced) kale
  4. Parmesan cheese, grated (optional)
  5. Dressing Ingredients
  6. 1 oz fresh basil
  7. 1/4 cup lemon juice
  8. 1 T Dijon mustard
  9. 1 cup olive oil
  10. 1 t salt
  11. 1/2 t pepper
  1. Pick the ends off the beans and blanch in boiling water for 1 min. Drain and cool in cold water. Drain and put in a bowl.
  2. Slice tomato into 3/4" wedges. Then add to the bowl with the bean and kale.
  3. For the dressing put basil, lemon juice, and mustard in the bottom of a blender. With blender running slowly add olive oil. The dressing should get thicker as you add oil. Add salt and pepper at the end.
  4. Toss the kale, tomatoes, and beans in the dressing. Arrange on plates then add a healthy amount of parmesan cheese on top.
Adapted from The Living Farm Café
Paleo Gardening


Paleo Garden Newsletter

Subscribe To The Paleo Garden Newsletter

Join today to receive all the joys of delivered to your inbox!

Congratulations! You are signed up to receive the weekly Paleo Garden Newsletter!

Pin It on Pinterest

Share This