Green Bean Salad With Cherry Tomatoes & Hazelnuts

After the colorful holi celebrations and devouring of don’t know how many Gujias (fried pastries with sweet filling of reduced milk and coconut), I was feeling of having something lighter for sometime and compensate for the calories intake. So, it had to be a salad in lunch for today. A salad recipe which is lighter on the dressing side as well, I came up with this recipe after searching through the cookbooks and the internet. This is minimally adapted from the recipe shared by Heidi of 101Cookbooks. She is the author of this blog and three other cook books. Thanks to her for this recipe.

Ingredients

300 gm Green Beans

1 tsp finely chopped spring onion chives

a bunch of fresh coriander leaves

juice of 1 lemon

2 tbsp low fat cream

1/2 chopped onion

1 tbsp honey

1/3 cup extra virgin olive oil

1/2 cup hazelnuts, chopped and toasted {can be substituted by walnuts}

1/2 cup of cherry tomatoes {can be substituted by regular tomatoes}

Salad leaves of your choice

salt & pepper as per taste

Instructions

1. Soak onion in cold water for around 15 minutes. This will reduce the sharp flavor of onions.
2. Mix in onions, chives, lemon juice, honey, cream, salt, pepper in a bowl.
3. Stir in the olive oil in steady stream, so that oil is well incorporated. Keep it aside
4. In a saucepan bring water to boil and add salt and blanch the beans for about 2 minutes.
5. Drain the hot water and run under cool tap water to prevent overcooking.
6. In a large bowl, toss beans, hazelnuts, cherry tomatoes, salad leaves with the dressing and serve immediately.