Category: Nutrition

Bonjour to Parisian Summer Salad!

It’s summer. It’s hot. You don’t want to spend those precious few evening hours slaving in your kitchen.

Instead, just reach in your refrigerator and grab the Parisian Summer Salad, a summer staple for Attune Heath’s board-certified holistic nutritionist Lee Bell.

This salad is high in potassium and stars the ever versatile, crowd-favorite: haricot verts. Translation: green beans.

And it can be served hot or cold, making it the perfect choice for a quick side dish. You can also pair the salad with roasted, wild-caught salmon or grilled chicken for a simple, tasty, yet healthy lunch or dinner.

 

Parisian Summer Salad

Can be made up to two days ahead and refrigerated

 

  • 12 oz  thin green beans
  • 8 oz  organic mushrooms, sliced
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon grass-fed, cultured butter

 

Vinaigrette

  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon lemon juice, freshly squeezed
  • 2 teaspoons Dijon mustard
  • 1 tablespoon fresh dill, chopped
  • Salt and pepper to taste

 

Assembly

  1. Toss the green beans into boiling water until crisp-tender, about 5 minutes.  Drain.
  2. Set up a bowl of well-salted ice water to shock and cool the green beans.
  3. Add olive oil and butter to medium skillet and saute mushrooms until tender, about 5 minutes. Let cool.
  4. Drain green beans from ice water.
  5. Season with salt and pepper to taste.
  6. Mix mustard and lemon juice in small bowl.  Whisk in olive oil.  When combined, add fresh dill.
  7. Place cooled green beans and mushrooms into a bowl.
  8. Toss with vinaigrette and enjoy!