Grilled Green Bean Salad

We're coming into the home stretch of the week before our CSA is back. I'm starting to miss the challenge of using the ingredients before they go bad and trying to make every ingredient the star of the dish. If we end up with green beans in our basket before the summer is over we're going to be making this one again. It seems like a lot of ingredients, but most of them are in the dressing. The dish comes together simply with every ingredient having its time to shine under the lightness of the dressing. Dave liked that the quinoa blend we used as the base helped to unify all of the ingredients. The most challenging part was figuring out how we were going to grill the green beans with the vegetable grilling basket that we own, but we managed not to lose any in the grates. 

Inspired by Honestly Yum.

-1 pound green beans, ends removed
-1 bundle red radishes, greens removed and then halved or quartered 
-1 avocado, diced
-1 tablespoon lemon juice
-1 large spoonful light sour cream
-1 tablespoon dill, minced 
-1 tablespoon chives, minced
-5 leaves mint, minced
-1/4 cup extra virgin olive oil (plus extra for grilling green beans)
-2 cups quinoa (cooked) (I used a steamable mixed grain blend with quinoa, rice, and barley)
-4 ounces crumbled goat cheese
-flaked sea salt
-freshly ground black pepper
-1/2 tablespoon za'atar

Heat your grill to high heat and toss the prepped green beans in olive oil. Put into your grill pan and season with salt and pepper. Rinse the radishes and slice them into quarters or halves depending on their size.

In a small bowl combine the lemon juice, 1/4 cup olive oil, spoonful of sour cream, minced dill, chives, and mint. Stir to combine and season to taste.

Grill the green beans on high heat until they begin to char slightly, or for about 3-4 minutes on each side. The green beans should retain a little bit of crunch, you can try one to test it if you think they're done.

Spread the quinoa out on a platter or large bowl. Top with the green beans, radishes, and diced avocado. Sprinkle the goat cheese over top and season the dish with za'atar. Top with the dressing and enjoy immediately.

Grilled peach recipe coming soon! 



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