Green Bean and Carrot Slaw with Pistachios and Creamy Avocado-Cilantro Vinaigret

By calliehoo
September 8, 2015
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Green Bean and Carrot Slaw with Pistachios and Creamy Avocado-Cilantro Vinaigret

Author Notes: Serve this with a portobello burger.calliehoo

Serves: 4-6

Green Bean and Carrot Slaw

  • 3/4 pound green beans
  • 3 medium carrots
  • 2/3 cup avocado-cilantro vinaigrette (below)
  • 1/4 pound roasted pistachios, shelled
  • salt and freshly ground pepper, to taste
  1. Bring a large pot of salted water to a boil. While you're waiting, peel and grate carrots coarsely into a large bowl. Pulse pistachios in a food processor until they are crumbs.
  2. Blanche the green beans: place in boiling water just until bright green and tender. Drain and plunge beans into cold water to stop the cooking.
  3. Trim green beans and chop finely, horizontally. Toss together green beans with carrots and vinaigrette. Add pistachios immediately before serving.

Avocado-Cilantro vinaigrette

  • 1 avocado
  • 1 bunch cilantro, chopped roughly
  • 2 tablespoons champagne vinegar
  • 2/3 cup olive oil
  • 1 1/2 teaspoons salt
  1. Blend together the first three ingredients in a blender or food processor. Add olive oil in a steady stream. Add salt and adjust to taste.

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