Green bean, fennel and citrus salad
Portions
4Preparation Time
Cooking Time
Ingredients
- 1 bag Arctic Gardens Extra-Fine Green Beans
- 30 mL (2 tbsp.) lemon juice
- 10 mL (2 tsp.) Dijon mustard
- 45 mL (3 tbsp.) canola oil
- 1 French shallot, finely chopped
- 5 mL (1 teaspoon) herbes de Provence or Italian herbs
- 500 mL (2 cups) fennel, finely chopped
- 1 pink grapefruit, cut into segments
- 2 clementines, peeled and separated into segments
- Salt and freshly ground pepper
- Spring mix lettuce to taste - optional
- 1 avocado, sliced
Preparation
- In a saucepan, bring salted water to a boil and cook beans for 5 minutes.
- Meanwhile, in a large bowl, whisk together lemon juice, mustard and oil. Add shallot and herbs.
- Drain the beans and leave in the sieve or colander for 2 minutes before transferring them to the bowl.
- Add fennel, grapefruit and clementines. Stir gently and season to taste.
- Serve on lettuce if desired and garnish with avocado.
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