Bean, Beet, Tomato, Cucumber, Orange, Seed Salad

Ingredients

• 150 g green beans
• Salt
• 0.25 Cucumber
• 150 g cherry tomatoes
• 1 small carrot
• 1 Red Onion
• 1 red bell pepper
• 2 small beets (vacuum packed and pre-cooked)
• 250 g mixed salad greens (e.g., romaine and frisée)
• 2 tbsp seed mix (e.g., pumpkin, sunflower, pine nuts)
• 1 orange
• 1 tbsp dried cranberries
• 2 tbsp white balsamic vinegar
• 3 tbsp olive oil
• 1 tbsp nut oil
• Salt
• black pepper (ground fresh)

Instructions

1. 1.

   Trim, wash, and blanch the beans in boiling salted water for about 8 minutes. Drain, shock in ice water, and let drain. Slice cucumber into thin rounds. Wash and halve tomatoes. Peel carrot and grate into ribbons. Peel onion, halve, and slice into thin rings. Wash bell pepper, halve, remove seeds and membranes, and slice into thin strips. Cut beets into cubes. Wash salad greens, dry, and tear into bite-sized pieces. Toast the seeds in a dry pan until fragrant, then let cool. Thoroughly peel orange, removing all white pith, separate segments, and catch the juice.

2. 2.

   Whisk vinegar with both oils, orange juice, salt, and pepper to make vinaigrette and adjust seasoning.

3. 3.

   Combine all salad ingredients in a large bowl. Sprinkle seeds and cranberries on top, then toss with vinaigrette.