Whether you’re working on taking care of your own body or you’re just looking for a tasty meal option, this salad is just for you. The miso-potato-green bean combination might not sound that appetizing at first but you’ll definitely be left impressed. Even if you’re not a big fan of arugula, you’ll find that the slight bitterness of the arugula really complements the flavors well.
This is a perfect side salad with dinner or as a wonderful light lunch on a rainy spring afternoon. In the spirit of self-care and listening to your body, you won’t even need to think twice about having seconds.
Original recipe from The Conscious Cook: Delicious Meatless Recipes That Will Change The Way You Eat by Tal Ronnen. Recipe posted on fortheloveoffoodblog.com
How To Make Green Bean and Potato Salad with Miso Dressing
Ingredients
- 2 tbsp yellow miso paste
- 3 tbsp rice vinegar
- 1 tbsp agave nectar
- 1/4 tsp sea salt
- 1/4 tsp black pepper, freshly ground
- 1/2 shallot, minced
- 1 garlic clove, minced
- 1 tbsp Dijon mustard
- 1/2 lemon
- 1 tbsp water
- 1/2 cup olive oil
- 1 tbsp fresh chives, minced
- 1 ½ cups baby arugula
- 8 ounces fingerling potatoes
- 8 ounces green beans
Instructions
-
Place the miso paste, vinegar, agave, salt, pepper, shallot, garlic, mustard, lemon juice, and water in a food processor. Pulse to combine.
- With the motor running, slowly add the oil in a thin stream until the vinaigrette is emulsified.
- Fold in the chives.
-
Boil the potatoes for 15 minutes. Once done, slice them into 1/4-inch-thick rounds
-
In boiling water, blanch the green beans quickly for 1 minute.
- Place the arugula, potatoes, and beans in a large bowl, drizzle with the vinaigrette and toss to coat.
Nutrition
- Sugar: 7g
- :
- Calcium: 48mg
- Calories: 347kcal
- Carbohydrates: 23g
- Fat: 28g
- Fiber: 4g
- Iron: 2mg
- Potassium: 433mg
- Protein: 4g
- Saturated Fat: 4g
- Sodium: 515mg
- Vitamin A: 602IU
- Vitamin C: 27mg
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