Green Bean Super Leafy Salad

Mustard is one of the oldest spices known to man and was used

throughout Egypt, Greece, India, and China.

This cultivated spice is used to enhance the flavor of many dishes and

is sometimes even mixed with wine. Green beans are rich in fiber and help

improve gut health SERVES: 6-8

PREP TIME: 15 MINUTES

Salad Dressing

1 ½ tablespoons raw tahini

1 teaspoon Dijon mustard

4 tablespoons extra-virgin olive oil

1 teaspoon date syrup

½ teaspoon fresh ground black pepper

½ teaspoon kosher salt 3 tablespoons ice water

The Beans

2 cups green beans trimmed and washed

6 cups of water

1 teaspoon salt

Salad

1 bunch of kale, about 5 stalks, stems removed, washed and dried

Pinch of salt

1 tablespoon freshly squeezed lemon juice

½ teaspoon olive oil

1 small head of washed butter lettuce leaves

2 cups baby arugula washed and dried

1 head of Belgian endive leaves washed and separated

½ cup cooked chickpeas

½ cup pitted black olives (optional)

½ cup bean sprouts

1 medium avocado, diced

Garnish

1 tablespoon hemp seeds

1. Salad dressing. Whisk all the ingredients together in a small bowl and refrigerate as you prepare your salad. 2. Cook green beans. Fill a large deep bowl with ice water and ice and set aside. The ice-cold bath stops the green beans from cooking and keeps the beans crispy and green. Fill a large pot with water and bring to a boil; add the green beans and simmer uncovered on medium for about 3-5 minutes until tender. Drain beans, transfer them to the ice bath and set aside for 5 minutes. Remove to a colander and drain.

3. Prepare the salad. While the beans are cooking, start to prepare the salad. Chop the kale into small pieces and add them to your serving bowl; add a pinch of salt, lemon juice, and olive oil, massage the kale with your fingers for 2 minutes until they wilt and soften. This allows the tough fibers in the leaves to break down. Set aside.

4. Cut butter lettuce directly into the bowl with the kale using kitchen scissors. Using scissors is quick and easy. Add the arugula and Belgian endive leaves, cooked chickpeas, black olives, bean sprouts, avocado and green beans. Remove the dressing from the fridge, pour over the salad and gently toss. Garnish with hemp seeds and serve.

Tip • During Flu and cold season, add ⅓ cup of mustard seeds into a warm water bath to soothe colds and a runny nose. People who suffer from hypothyroidism should be careful about consuming mustard because it tends to absorb iodine.