Green Beans and Dill Salad
Green beans and dill salad is a perfect combination of fresh dill, kale, green beans, artichoke, green onions and olives in a simple lemon dressing. The perfect vegetarian recipe to add to any meal!
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 the beans in salted boiling water until just tender. Drain and immediately place in ice-water until cool. Drain, pat dry and add to the salad.
What to Serve with Green Beans and Dill Salad? It goes perfectly with Chicken Cheese Sandwich or Mustard Crusted Chicken.
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 the dressing over the salad and gently toss. Sprinkle the sunflower kernels and serve.
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