Asian Green Beans-Hearts of Palm Salad
When you eat a mostly plant based diet as I do, it helps to get creative with salads. To me, great recipes are a blend of nutritious gourmet flavors.
I managed to accomplish all this with my Asian Green Bean-Hearts of Palm Salad.
The ingredients are the perfect combination: sweet and flavorful yellow tomatoes coupled with the perfect crunch from the green beans, celery and red onion.
I love the delicious artichoke-like flavor from the hearts of palm. They may not be the most common vegetables, but these white wonders are a fun salad add.
When I bite into a ripe yellow tomato tasting its sweet juices, I am reminded that a tomato is a fruit. Tomatoes are widely known for their outstanding antioxidant content and rich concentration of lycopene. A study on healthy men and women has shown that the lycopene from orange and tangerine colored tomatoes may actually be better absorbed than the lycopene from red tomatoes. (1)
I serve this salad over a bed of quinoa to add protein and more substance making it a complete meal. The benefits of quinoa are as abundant as its culinary uses. Quinoa is a protein powerhouse; it contains all nine amino acids, making it a complete protein. This grain is a good choice for those with gluten intolerance because it is gluten free and easy to digest. In addition, quinoa is rich in fiber, digests slowly and has a low glycemic index. (2)
If you want a light, fresh spring-summer salad packed with nutritious ingredients…. try this.
Ingredients for salad:
- 1 lb. of green beans
- 1 1/2 cups of yellow plum tomatoes
- 1/4 cup of red onion
- 1 cup of celery
- 1 cup of hearts of palm
- 1 cup of quinoa
- A dash of Himalayan Sea Salt (or other salt)
Ingredients for dressing:
- 1/4 cup of sesame oil
- 2 TBLS of rice vinegar
- 1/4 cup of non-soy tamari sauce
Directions for salad:
- Cut the greens beans into one inch pieces
- Steam the green beans for 5 minutes
- Strain the string beans and place them in a bowl of ice water until you are ready to mix your salad (at least 10 minutes)
- Chop the red onion, celery, tomatoes and hearts of palm
- Cook the quinoa in two cups of water until water absorbed
- Toss all the vegetables together with the dressing and place on top of the quinoa
Directions for dressing:
- Mix the sesame oil, rice vinegar and tamari sauce together in a jar and shake.
Sources for this article include: