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Deborah Cusick
Gingerbread salad with spicy radish
Salad of green beans, garden peas, carrots, radish, lime, tahini, yogurt, honey, cashew nuts and coriander.
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Ingredients
Directions
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Remove the stalk from the green beans and boil for 5 minutes in water with salt. Add the garden peas after 3 minutes.
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Drain the beans and peas and rinse under cold running water. Drain and do in a large bowl.
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Arrange the carrots with a peeler in long ribbons. Clean the radish and cut into thin slices. Mix the carrot and radish through the green beans.
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Clean the lime, grate the green skin and squeeze the fruit. Put the grater and juice in a high bowl and add the tahini, yogurt, honey and the cashew nuts.
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Puree with a hand blender to a smooth dressing.
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Drizzle the salad with the dressing. Cut the coriander coarse and sprinkle with the sesame seeds and the rest of the cashew nuts over the salad.
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Nutrition
450Calories
Sodium7% DV160mg
Fat40% DV26g
Protein32% DV16g
Carbs11% DV32g
Fiber48% DV12g
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