JAPANESE INSPIRED SALAD WITH BEETS, HARICOT VERTS AND HEIRLOOM TOMATOS WITH SWEET SESAME SEAWEED

 

 

 

 



It's interesting how, once you start eating healthy, especially raw, your body craves it.  I love that feeling.  Tonight I was craving something crisp and tangy.  I also wanted to use the Sweet Sesame Seaweed I picked up from Trader Joe's the other day.  So perfect, I thought,  let's do a Japanese inspired salad with a Ponzu sauce!

 

This is super simple and easy.  The only thing is that you will need a few key ingredients to make the ponzu sauce.  This recipe is for a single serving.

 

JAPANESE INSPIRED SALAD WITH BEETS, HARICOT VERTS AND HEIRLOOM TOMATOS WITH SWEET SESAME SEAWEED

 

For the salad

 

12 pieces of haricot verts, french cut

1/2 a beet, peeled and julienned

1/2 of a firm green heirloom tomato, julienned (you can also substitute this with daikon radish or jicama)

1/4 cut Sweet Sesame Seaweed from Trader Joe's (any kind of dried seaweed will work, cut into strips with scissors)

Sesame seeds

 

For the ponzu sauce

 

3 tablespoons fresh lemon juice, more to taste
1 tablespoon fresh lime juice, more to taste
1 tablespoon cup rice vinegar
3 tablespoons good-quality soy sauce or Bragg's Liquid Aminos
1 tablespoon mirin
Pinch cayenne

This is my quick version.  If you are interested in making a full batch check out this recipe on The New York Times Dining and Wine page recipe of the day.

Mix all the ponzu sauce ingredients together in a small bowl.

 

Put each salad ingredient into individual small bowls and pour in equal parts of the ponzu sauce into each bowl and marinade for a few minutes.  Plate each salad ingredient onto a plate in layers, drizzle on more ponzu sauce as desired, sprinkle on the sesame seeds  and seaweed and serve.  Super simple and easy.   

 

Enjoy!



HARICOT VERT + HEIRLOOM TOMATO SALAD

 

Written by contributor Yumi Payne of Nastukashii.

As previously posted by Britney, I am one of the many followers of Sprouted Kitchen.  Over the years, I have tried many of her wonderfully creative recipes which have inspired me to put together healthy and tasty meals.  I was in eager anticipation of her cookbook release, which has not disappointed!  

Here is a salad adapted from one of her recipes in the book for a Haricot Vert Salad.  These French green beans are delicious and I love the crisp & tender texture they add to the dish.  I paired this with A Simply Raw Life's Carrot Ginger Dressing and it was the perfect combination.  My husband and I agree that this is will be one of our regularly used dressings.  So delicious!

 

 

 

HARICOT VERT + HEIRLOOM TOMATO SALAD

1 lb Haricot Verts, ends trimmed

1 cup mixed baby heirloom tomatoes, halved

1 cup cooked quinoa, cooled

1 large chopped garlic clove

1/2 chopped red onion or 1 shallot

1/2 cup unsalted, dry toasted slivered almonds

1/4 cup chopped cilantro

olive oil

sea salt & pepper to taste

Carrot Ginger Dressing

 

Bring large pot of water to a boil, add haricot verts and blanch for about 2-3 minutes until slightly tender yet still crisp.  Drain and rinse in cool water.  Set them aside in a bowl of ice water for 5 minutes to stop them from cooking any further.  Drain and set aside.  Saute garlic and onion in a tablespoon of olive oil and a dash of sea salt under caramelized and browned.  Set aside.  Prepare all other ingredients accordingly.  In large bowl, mix haricot verts and all remaining ingredients together. Add carrot ginger dressing after plating the salad individually. 

 

 

 

If eating as a main course, serves about 4. 

 

Enjoy!