Green Bean Salad

INGREDIENTS

• BOTANISTRY DIGESTIVE JADES, 2 teaspoons
• Green beans, 3 cups, stringed and cut into batons
• 1 cucumber, cut into batons with flesh scooped out
• Coriander leaves, lightly chopped, 1 cup
• 4 green onions
• Green chilli, minced, 1 teaspoon
• Roasted cashew nuts, 1 cup (other nut or pumpkin seeds)
• Vegetable oil, 2 tablespoons
• Apple cider vinegar, 2 tablespoons
• Honey, 1 tablespoon
• Garlic, minced, 1 teaspoon
• Lime zest, 1 teaspoon
• Pepper & salt to taste

METHOD

1. The green beans can be eaten raw or blanch in hot water for a couple of minutes. A mixed selection including fresh mangetout, sugarsnaps and peas can also be used in the recipe.
2. To make the salad dressing, mix together the vegetable oil, apple cider vinegar, honey, minced garlic, minced green chilli, DIGESTIVE JADES, salt and pepper. Season to taste.
3. Place the beans, cucumber, coriander leaves, onions and cashew nuts in a large dish.
4. Pour the dressing over the salad, sprinkle the lime zest, and toss well before serving.

TIPS & TRICKS

• To note: Certain types of fibre in beans and pulses can impact people with digestive disorders, causing bloating and discomfort. Please speak to a medical professional if you have any concerns.
• This is a versatile dressing that complements any mixed greens salad.