Green salad with beans, pear and Brazil nuts
4 servings
25 minutes
This salad is a true embodiment of Brazilian cuisine, combining freshness and vibrant flavors. Crunchy green beans retain their color thanks to cooling, tender slices of juicy pear, and crispy, slightly roasted Brazil nuts create a harmony of tastes and textures. Lemon juice adds a fresh tang, while nut and olive oil give the salad a rich aroma. Sesame seeds and sea salt complete the composition, highlighting the natural flavor of the ingredients. This salad is perfect as a light appetizer or side dish to a main course. It is packed with vitamins, healthy fats, and refreshes wonderfully in warm weather. Brazilian cuisine is known for its love of natural products, and this salad is an excellent example.
1
Thaw the beans and boil them in salted water for 10 minutes, then drain the water and place the pot with beans in a bowl filled with ice. The beans will retain their bright green color due to the sudden temperature change.
- Green beans: 400 g
2
Add olive oil to the beans.
- Olive oil: 2 tablespoons
3
Squeeze juice from half a lemon.
- Lemon: 0.5 piece
4
Slice the pears thinly and drizzle with lemon juice to prevent them from browning.
- Pears: 2 pieces
- Lemon: 0.5 piece
5
Lightly roast the nuts in a dry pan or oven, then crush them in a mortar, but not too finely.
- Brazil nuts: 50 g
6
Lightly dry the sesame seeds over low heat.
- Sesame seeds: 2 teaspoons
7
Grind a large pinch of coarse sea salt and pepper in a mortar.
- Ground black pepper: pinch
- Coarse salt: pinch
8
Mix the beans and pears with the salad leaves, season with salt and pepper, add nut oil, and mix again.
- Green beans: 400 g
- Pears: 2 pieces
- Iceberg lettuce: 200 g
- Sea salt: 0.5 teaspoon
- Ground black pepper: pinch
- Nut butter: 2 tablespoons
9
Place the salad on a plate and sprinkle with nuts and sesame seeds.
- Brazil nuts: 50 g
- Sesame seeds: 2 teaspoons