Spring Mix and Roasted Green Bean Salad with Creamy Maple-Miso Dressing | Food Stuff
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Cooking tools:
- Oven
- Baking sheet
- Whisk
- Serving platter
- Mixing bowl
- Measuring spoon
- Measuring cup
- Chef's knife
- Cutting board
- Grater
- Garlic press
- Colander
- Paring knife
- Serving bowl
Ingredients
- 1½ tablespoons avocado oil
- 2 tablespoons toasted coconut chips (look for the kind without added sugar)
- 1 tablespoon tamari sauce or coconut aminos
- 2 teaspoons fresh-grated ginger
- 1 clove garlic, crushed or grated
- 2 cups (250 g) green beans, ends trimmed
- 2 tablespoons pure maple syrup
- 2 tablespoons light miso paste
- 1 tablespoon rice vinegar
- 1 pinch salt and black pepper
- 1 large scallion, green and white parts, thinly sliced
- 5 oz (142 g) spring mix
- 2 tablespoons roasted sunflower seeds
- 4 tablespoons tahini
- 4 to 6 tablespoons water
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