Crispy Coconut, Asparagus and Green Bean Salad
Updated Oct. 10, 2023
- Total Time
- 25 minutes
- Prep Time
- 5 minutes
- Cook Time
- 20 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- Fine sea salt
- 8ounces asparagus, trimmed
- 8ounces green beans, trimmed
- ½teaspoon finely grated lime zest plus 2 tablespoons juice (from 2 limes)
- 2tablespoons grapeseed oil or another neutral oil
- 4teaspoons white miso
- 2teaspoons maple syrup
- ½cup sliced almonds
- ⅓cup unsweetened shredded coconut
- 1tablespoon granulated sugar
- 2teaspoons Aleppo chile flakes or 1 teaspoon red-pepper flakes
- 8breakfast radishes, trimmed and quartered
- 3tablespoons torn fresh cilantro leaves with tender stems
Nutritional analysis per serving (4 servings)
239 calories; 18 grams fat; 5 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 4 grams polyunsaturated fat; 18 grams carbohydrates; 6 grams dietary fiber; 10 grams sugars; 6 grams protein; 374 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Fill a medium saucepan with well salted water and bring to a boil. Once boiling, add the asparagus and boil for 2 minutes, then add the green beans and cook for 2 minutes more, until the asparagus is tender but the green beans have a slight bite. Drain in a colander set in the sink and rinse under cold water until completely cool. Leave to drain and air dry.
- Step 2
Make the dressing: Whisk the lime zest and juice, oil, miso and maple syrup in a large bowl to combine.
- Step 3
Make the coconut topping: Toast the almonds in a small skillet over a medium heat for about 5 minutes, stirring often, until light brown. Stir in the coconut, sugar, chile and ½ teaspoon salt and toast for another minute, stirring constantly, until the coconut turns golden brown, then transfer to a small bowl to cool completely.
- Step 4
Add the asparagus, green beans, radishes and cilantro to the dressing and mix to combine. Stir in all but 1 tablespoon of the coconut topping. Transfer to a shallow serving bowl, sprinkle with the remaining coconut topping and serve immediately.
Private Notes
Comments
I am not one for critiquing recipes, but I feel there is a major adjustment that cannot go unannounced… Double it because it is so dang good you will want seconds. Or thirds. :) Nicely done, Yotam!
Is there a substitute for the coconut, since I hate shredded coconut, and what are "breakfast" radishes?
Cooked this yesterday and served with lamb chops, and my partner loved it. It actually took me about 25 minutes. Modified the dressing as follows: zest and juice from 1/4 lime peanut oil (perhaps a tablespoon) a teaspoon of maple syrup a tablespoon of lychee juice (from an Indian store) a teaspoon of mint chutney a teaspoon of capers juice and a tablespoon of finely chopped capers.
Great meal when you need some veggies. I added shredded chicken that was boiled with ginger, garlic and bone broth, a touch of the miso wouldnt have hurt either. Topped with a few green onions also just because
This dressing was absolutely delightful. Served the salad with a homemade butternut squash soup and baguette. I did chop up and add an avocado that needed using. I will make sure next time that miso is a little more on the room temperature side to make mixing dressing easier. And mind your almonds...on my stove, they nearly burned even with constant attention at 3 minutes on medium low heat.
This is bright! I knew I'd be eating it all alone, so I kept the parts separate and just mixed as needed for each meal. It works. It is a springtime firework in a bowl