(Modified from recipe from Whole Foods)
Ingredients:
1/2 pound small fresh green beans, trimmed
1 pint blueberries, divided
4 TBS currants or raisins
1/4 cup unsweetened cooking coconut milk, plus more to taste
2 tablespoons tahini
1 tablespoon lemon juice
1 bunch kale, roughly chopped
1/2 cup pecans, toasted
Directions:
Bring a large pot of water to a boil. Add green beans and cook until crisp-tender, 1 to 2 minutes. Drain and transfer to a large bowl of ice water until chilled, and then drain again.
Purée 1/2 cup blueberries, coconut milk, tahini and lemon juice in a blender to make a dressing; add more coconut milk, if needed, to reach desired consistency. Transfer to a large bowl, add kale and green beans and toss well. Transfer salad to plates and scatter remaining blueberries, currants and pecans over the top. Add extra blueberries, currants and pecans to taste.
It's ugly! UGLY!!! But it tastes great! I don't think you can have a purple dressing on a green salad and it not be ugly. I was looking at it, thinking, you have got to be kidding. But, yummers. If you are not a kale fan yet, add extra blueberries and currants, it will take the edge off.
Please feel free to share your comments or questions. =]
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