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Green Beans and Dill Salad

Posted on 2017-05-17
Green Beans and Dill Salad
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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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Green Beans and Dill Salad
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