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🍽️ Fresh Green Bean Salad with Jerusalem Artichokes and Cherry Tomatoes

178 kcal · 30 min · 4 servings

Ingredients

• 600 g Jerusalem artichokes
• 150 g thin green beans
• 50 g fresh broad green beans
• 50 g snow peas
• 50 g endive (or frisée)
• 1 lemon
• 1 tbsp vinegar
• 1 tsp acacia honey
• pepper
• 1 pinch ground cumin
• 4 tbsp rapeseed oil
• 150 g cocktail tomatoes

Instructions

1. 1. Thoroughly wash the Jerusalem artichokes under running water.
2. 2. Place the Jerusalem artichokes in a pot with boiling water.
3. 3. Cook the Jerusalem artichokes for 20 to 30 minutes until they are soft.
4. 4. Drain the water and let the Jerusalem artichokes drip dry.
5. 5. Let the Jerusalem artichokes cool down briefly.
6. 6. Thoroughly wash the green beans.
7. 7. Remove the hard stem ends of the beans.
8. 8. Cook the beans in boiling salted water for about 10 minutes until al dente.
9. 9. Drain the beans.
10. 10. Rinse the beans with cold water to stop the cooking process.
11. 11. Let the beans cool down a bit.
12. 12. Halve the long beans lengthwise.
13. 13. Halve the snow peas diagonally.
14. 14. Thoroughly wash the salad leaves.
15. 15. Remove any wilted or unappealing leaves.
16. 16. Shake the salad leaves dry.
17. 17. Tear the salad leaves into bite-sized pieces.
18. 18. Thoroughly wash the lemon.
19. 19. Grate some lemon zest.
20. 20. Halve the lemon.
21. 21. Squeeze the juice from the half lemon.
22. 22. Mix the lemon juice with the lemon zest.
23. 23. Add the vinegar to the mixture.
24. 24. Add the honey to the mixture.
25. 25. Add the salt to the mixture.
26. 26. Add the pepper to the mixture.
27. 27. Add the cumin to the mixture.
28. 28. Stir the oil into the dressing mixture.
29. 29. Thoroughly wash the cherry tomatoes.
30. 30. Pat the cherry tomatoes dry.
31. 31. Halve the cherry tomatoes.

Nutrition per serving

• kcal: 178
• Protein: 6 g · Fett/Fat: 11 g · Carbs: 13 g