Toasted Coconut & Almond Green Bean Salad

Toasted Coconut & Almond Green Bean Salad

Ingredients

16 oz Green Beans, trimmed

2 tsp Cape Cod Saltworks Citrus Sea Salt

4 tbs Olive Oil

2 tbs White Miso

1 tsp Rice Vinegar

1 tsp Sesame Oil

3 Limes, juice and zest

1 Lemon, juice and zest

4 tbs Lighthouse Keeper’s local Raw Honey

1 cup Sliced Almonds

2/3 cup Unsweetened Coconut

2 tbs Sugar

1 tbs Aleppo Chile Flakes or Red Pepper Flakes

Instructions:

Bring a large pot of salted water to a boil and set a bowl of ice water nearby. Drop the green beans into the boiling water and blanch for 2 minutes. Remove the beans and immediately immerse in the ice water. After a few mins, drain and place on paper towels to dry. Put in the fridge to chill.

Make the dressing, whisk together citrus sea salt, olive oil, miso, vinegar, sesame oil, lime, lemon and honey and set aside. 

In a large skillet, toast almonds about 2-3 mins, add coconut, sugar and Aleppo flakes and continue to toast for another 1-2 mins. remove from heat. 

Toss green beans with toasted almond mixture and dressing to serve.