Green Beans and Dill Salad
Green beans and dill salad is a perfect combination of fresh dill, kale, green beans, artichoke, green onions, olives, lemon zest and lemon juice. I used canned green beans for this salad but you can use fresh or frozen green beans. If you are using the fresh green beans; cook them in salted boiling water until just tender, drain and immediately place them into ice-water until cool. Then drain, pat dry and add to the salad.
Yield: Serves 4
- 2 cups chopped kale
- 1 can (398 ml) artichoke hearts, drained and roughly chopped
- 1 can (398 ml) green beans, drained
- 1 cup sliced green olives
- 1 cup chopped fresh dill
- 3 green onions, sliced
- 2 tablespoons olive oil
- zest and juice of 1 lemon
- salt & pepper to taste
- sunflower kernels
Combine chopped kale, artichoke, green beans, olives, dill, and green onions in a large bowl.
In a small bowl, mix together olive oil, lemon juice, lemon zest, salt, and pepper. Pour over the salad, and stir to coat. Sprinkle the sunflower kernels and serve.
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