Green Bean and Cashew Salad with Yogurt Dressing

Ingredients

• Green Beans1 cup (100 g)
• Cashews2 tablespoon (28 g)
• Peas2 tablespoon (28 g)
• Yogurt2 tablespoon (30 g)
• Lemon Juice1 tablespoon (15 g)
• Mustard1 teaspoon (5 g)
• Oregano1/2 tablespoon (2 g)

Instructions

1. 1

   Step 1

   Place a pot filled with water over high heat. Meanwhile, wash the green beans and cut off the ends.

2. 2

   Step 2

   Once boiling, add a little salt, the green beans and peas and boil for 6 minutes.

3. 3

   Step 3

   Remove, drain and stop cooking, leaving a few minutes under running tap water until cooler.

4. 4

   Step 4

   At the same time, cut the onion into thin strips and chop the cashews.

5. 5

   Step 5

   For the dressing: Mix in a bowl the mustard, yogurt (plain and unsweetened), lemon juice, oregano and season with salt and pepper. You can replace the yogurt with fresh or plant-based milk.

6. 6

   Step 6

   In a plate, place the onion, green beans, peas and cashews.

7. 7

   Step 7

   Add the dressing and mix well. Serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Green Bean and Cashew Salad with Yogurt Dressing can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.