We ate this salad as a meal along with some roasted fingerling potatoes. I melted some butter, tossed the raw potatoes in it and spread them out on a baking dish. Then I covered them with sea salt, ground black pepper and four or five cloves of chopped garlic - baked at 450°F until they were done. I love to do fingerlings this way - in fact I often put down my fork to just pick them up and eat them like fries! The skins get nice and crispy and the insides stay creamy and moist. Deeelicious.
Double Green Curry Salad
- 1/2-3/4 pound fresh green beans
- 6 red radishes, sliced
- 1-2 carrots, shredded
- 1/4 cup tablespoons olive oil
- 3-4 tablespoons lime juice
- 1 teaspoon Bragg liquid aminos or low sodium soy sauce
- 1 tablespoon (or more or less) green curry paste
- 1/2 cup sliced almonds
- 1/4 cup fresh minced parsley or cilantro
Combine the olive oil, lime juice, liquid aminos or soy sauce and green curry paste in a small container with a tight fitting lid. Shake vigorously until well mixed and smooth.
Drain the green beans and pat dry. If you have a salad spinner, you could give them a whirl in that to make sure they're really dry. In a large bowl, toss the beans, radishes and dressing until combined. Garnish with the sliced almonds and minced herbs. Serve cold or at room temperature.