When it comes to summertime salads, few dishes are as refreshing and satisfying as a vibrant green bean and roasted potato salad. Packed with nutritious vegetables, delightful flavors, and a zesty dressing, this salad is perfect for picnics, barbecues, or even as a light and healthy lunch option. It can become your new go-to recipe for warm-weather gatherings.
The Perfect Pairing of Green Beans and Potatoes
The star ingredients of this salad are, of course, the crisp green beans and tender roasted potatoes. Green beans bring a vibrant crunch to the dish, while the roasted potatoes provide a hearty and comforting element. This combination creates a satisfying texture contrast that keeps every bite interesting.
Aside from being absolutely delicious, green beans and roasted potatoes are also packed with essential nutrients. Green beans are rich in vitamins A, C, and K, as well as fiber and antioxidants. They promote healthy digestion, boost the immune system, and contribute to overall well-being. Potatoes, on the other hand, are an excellent source of vitamin B6, potassium, and dietary fiber. They provide sustained energy, aid in digestion, and support heart health.
Bursting with Flavor
To elevate the taste of this salad, it’s essential to infuse it with delightful flavors. You can achieve this by incorporating ingredients like red onions, and fresh herbs. Red onions bring a mild sharpness. Fresh herbs, such as parsley or spring onion, provide a fragrant and refreshing touch. To make the salad even better, I love to add some crunch such as nuts or seeds. Here perfectly goes well hemp seeds. The combination of these flavors, along with a tangy dressing, creates a truly delightful culinary experience.
The Tangy Dressing
A well-balanced dressing is the key to tying all the flavors together. For the green bean and roasted potato salad, a tangy dressing made with vegan mayonaise, Dijon mustard, lemon juice, and extra virgin olive oil works wonders. The mustard adds a hint of spiciness, while the lemon juice brings brightness and acidity. The olive oil provides a smooth texture and a healthy dose of monounsaturated fats. Tossed together, these ingredients create a tangy dressing that perfectly complements the vegetables.
This salad is for everyone
If you’re searching for a refreshing and nutrient-packed salad for your next gathering or a simple summer meal, look no further than the green bean and roasted potato salad. Its vibrant colors, delightful textures, and zesty flavors will impress your taste buds while providing a healthy dose of essential nutrients. Enjoy the season’s finest ingredients with this delicious salad, and let it become a staple in your summer recipe repertoire.
Check out more recipes:
Cauliflower Potato Lentil Salad
Green Bean and Roasted Potato salad
Ingredients
- 1 kg potatoes
- 2 tbsp olive oil to roast the potatoes
- salt and pepper to taste for potatoes
- 400 g frozen or fresh green beans
- 1 red onion
- 1 handful fresh parsley
- 1 handful fresh spring onion
- 2 tbsp hemp seeds
Dressing
- 1 tbsp vegan mayo
- 1 tsp dijon mustard
- 1 tbsp olive oil
- 2 tbsp lemon juice
- salt and black pepper to taste
Instructions
- Peel and chop the potatoes in to bite size pieces. Drizzle with oil and season with salt and pepper. Roast in the preheated 200C oven for about 35 minutes until tender.
- Cook the green beans in a boiling water until tender but still has crisp. About 5 minutes and immediatelly cool down with cold water.
- Chop the red onion and herbs.
- Mix all the sauce ingredients until smooth.
- In a bowl add potatoes, beans, onion and herbs, as well as hemp seeds and pour over the dressing. Mix well and enjoy!
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