Festive Green Bean & Lentil Salad with Date Vinaigrette - Brooke Kelly Nutrition
In my humble opinion, all green beans should be eaten cold and crunchy and this green bean salad is living proof - it has minimal prep as we're using canned
Ingredients
- 500g green beans, stems removed
- 400g canned lentils, drained and rinsed
- ½ cup toasted pecans
- 20g fresh parsley, picked
- 20g fresh mint, picked
- ½ cup feta, crumbled
- ½ dried cranberries
- Snow pea shoots or micro herbs to top
- 4 pitted Medjool dates
- 1 large shallot, diced
- Juice of 1 lemon
- 10g fresh coriander
- 2 tablespoons sherry vinegar
- 3 tablespoons extra virgin olive oil
- Salt
- Pepper
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