Organic Green Bean, Avocado, Carrot and Almond Salad
I adore salads and coming up with new and interesting vegan salad variations on the traditional lettuce, tomato and cucumber salad. My vegan friendly Organic Green Bean, Avocado, Carrot and Almond Salad, with a sprinkling of Chia Seeds and a zesty dressing of Apple Cider Vinegar, Coconut Syrup and Tamari, packs a delicious, healthy punch.
Ingredients – All Organic
2 cups of fresh lightly steamed or blanched green beans
3 large carrots peeled and grated
1 cups of raw almonds, roughly chopped
1 tbsp of chia seeds for sprinkling
Vegan Salad Dressing – All Organic
3 tbsp of Apple Cider Vinegar
2 tbsp of Pure Harvest Tamari
1 tbsp of Coconut Syrup
Himalayan Pink Salt to taste.
Wash beans and cut off tips, then either steam or blanch them lightly. You don’t want to overcook them as you want them still crunchy. The easiest way to stop the cooking process is to plunge them into icy cold water after steaming, or blanching.
Peel an avocado and cut into small cubes
Peel and grate, 3 large carrots.
Chop up roughly a cup of raw almonds.
Then combine all the ingredients into your salad bow.
Mix the ingredients for the dressing, briskly to combine and pour over the salad. Finish be sprinkling and mixing through the chia seeds.
Garnish with a little parsley and serve.