3 from 1 vote
salad
4th of July Green Bean Salad with Coconut Yogurt Dressing {Gluten-free, Dairy-free, Soy-free, Vegan, Paleo}
Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins
 
Free of gluten, dairy, soy, sugar, corn, eggs. Vegan, Paleo.
Course: Entree
Cuisine: American
Servings: 4 -6
Calories: 122 kcal
Author: Amie Valpone
Ingredients
  • 2 lbs. fresh green beans ends trimmed if needed
  • 2 large carrots tri-color carrots are beautiful to use
  • 1 large Honeycrisp apple diced
  • 2 stalks celery thinly sliced
  • 1/3 cup plain coconut milk yogurt
  • Juice of 1 large orange
  • Sea salt and freshly ground pepper to taste
  • 1 tsp. fresh orange zest
  • 1 tsp. fresh parsley finely chopped
Instructions
  1. Stem the beans in a medium pot with a steamer basket for 5 minutes over high heat. Remove from the heat and rinse with cold water. Set aside.
  2. Meanwhile, shave the carrots lengthwise with a veggie peeler and add them to a large bowl. Add the steamed green beans, apple and celery.
  3. In a small bowl, combine the yogurt with the orange juice, sea salt and pepper. Season to taste and drizzle over the salad mixture. Garnish with the orange zest and parsley and serve immediately.
Nutrition Facts
4th of July Green Bean Salad with Coconut Yogurt Dressing {Gluten-free, Dairy-free, Soy-free, Vegan, Paleo}
Amount Per Serving
Calories 122
* Percent Daily Values are based on a 2000 calorie diet.